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Spring brunch recipes: A (mostly) make-ahead menu

Bring spring to the table! Keep it fresh and easy with this make-ahead sunny spring fling menu

Our food editor, Claire Tansey, loves to entertain friends with a mid-morning meal at home. Hosting a brunch in the light of day seems to nix the stress that often comes with an evening affair. Plan a menu that’s mostly made in advance: This means no toast or poached eggs. Instead, try this make-ahead menu complete with a tart, tomato jam and pannacotta. Have guests bring OJ and sparkling wine and let the celebrating – and relaxing – begin. Cheers to spring!

Sunny-side-up tart

This maple bacon, spinach and egg tart easily serves a group of eight.

Make-ahead tip: Cook spinach mixture the day before. Refrigerate until ready to assemble tart.

Cherry tomato jam

Make-ahead tip: Jam keeps well, refrigerated, up to 3 days.

Latte pannacotta

Make-ahead tip: Assemble individual servings in tea cups or ramekins a day ahead, then garnish with chocolate before serving.