My Favorite Easter Brunch Recipe Ideas
Today, I am sharing some of my favorite Easter Brunch Recipe ideas. These recipes are amazing, and everyone in our family loved them!
I used my favorite Easy Crab Cake recipe and created a menu with an “eggs benedict”-style entree, a new gluten-free cinnamon roll recipe, and fresh berries. This latest version of Eggs Benedict with Crab cake, poached egg, and a dairy-free Lemon Dill sauce is out of this world.
Easter Brunch Ideas
Look at these! Don’t they look delicious?
The brunch recipe included Eggs Benedict on Crab Cakes with Gluten-Free Cinnamon Rolls in the Air Fryer. You can bake them in the oven if you want. I am calling them “Popables” because they are small and can be popped in your mouth at any time.
And as many times as you want. They are gluten-free and cooked in an air fryer, right?
Only four of us were for brunch, so I limited the menu. Of course, I included fresh berries, as I enjoy them every day for breakfast, too!
I also included eight more brunch recipes in my blog post today! Be sure to scroll down to see what my friends have cooked.
Crab Cakes with Poached Eggs and Lemon Dill Sauce
I love Eggs Benedict. And I love crab cakes.
So, I created a recipe for an “Eggs Benedict”-style entree and topped it off with a dairy-free version of my Lemon Dill sauce.
I was so excited to try this, and it did not disappoint.
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I made my own “buttermilk” from Tofutti Dairy Free Sour Cream and a dash of Rice Vinegar for the Lemon Dill Sauce. I have probably had the Lemon Dill Sauce forty times before, and I promise, I could not tell the difference.
Of course, you can always use buttermilk if you don’t want the dairy-free version.
I use this sauce on many things (such as grilled salmon), so I am thrilled to have a dairy-free alternative.
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I struggled a bit trying to determine how to make a 3″ crab cake and then came up with an easy solution! Place the crab cake mixture on a flat cookie sheet, press it to about 1/2″, and then cut out the round cake with a 3″ biscuit cutter.
I didn’t crowd them in a pan when I cooked them and used a smaller spatula to turn them.
You may have questions about poached eggs. My most significant piece of advice is to use an Egg Poacher Pan. It’s a no-brainer, and the eggs not only tasted good but were cooked right.
Here is my recipe for Crab Cakes and the Dairy-Free Lemon Dill Sauce.
Crab Cakes with Poached Eggs and Lemon Dill Sauce
Ingredients
- Crab Cakes
- 3 TBL plant based butter
- 1 scallion, chopped fine
- 1 glove garlic, minced
- 2 TBL red bell pepper, chopped fine
- Ground red pepper (cayenne) to taste
- 3 TBL almond milk
- 1 TBL dijon mustard
- 1 egg, beaten
- 1 tsp minced fresh basil
- 1 tsp minced fresh parsley
- 1 cup fine dry gluten-free panko bread crumbs
- 1 pound fresh lump crabmeat
- 1/4 cup parmesan cheese
- 2 TBL olive oil
- Dairy-Free Lemon Dill Sauce
- 3/4 cup Primal Kitchen avocado oil mayonnaise
- 1/2 cup dairy-free Tofutti sour cream (for a dairy alternative, just use buttermilk)
- 1 tsp rice vinegar
- 2 TBL fresh or dried dill chopped
- 1 TBL minced fresh parsley
- 2 tsp fresh lemon juice
- 1 TBL grated lemon peel
- 1 clove garlic, minced
- Poached Eggs
- 9 eggs
Instructions
Crab Cakes
1. Lightly chop the crab meat in the food processor and set it aside.
2. Melt one TBL of the plant butter in a large skillet and saute the scallion, garlic, and red bell pepper until wilted, about 2 minutes.
3. Add the ground red pepper, almond milk, and mustard.
4. Cool slightly. Add the egg, basil, parsley, 1/2 cup of the bread crumbs, and the crabmeat.
5. Mix lightly until moldable. Pour out onto a lined cookie sheet. Flatten the mixture out to 1/2" thickness. Using a ring mold the size of a hamburger patty, cut patties out of the crab mixture. You will need to press firmly.
6. If desired, combine the remaining 1/2 cup of bread crumbs and the parmesan cheese in a shallow dish. Sprinkle on top of the crab cake patties.
Chill for at least one hour. (The crab cakes can be made one day prior and refrigerated, covered, up to this point.)
Combine the oil and the remaining 2 TBL of butter over moderate heat in a large skillet.
Saute the crab cakes for 3 minutes on each side.
Lemon Dill Sauce
1. Mix the mayonnaise and sour cream with the rice vinegar and sit for five minutes. Stir. (If you don't want dairy-free, use buttermilk instead of mayo, sour cream, and vinegar.)
2. Combine with the remaining ingredients in a medium bowl.
Chill until the mixture thickens.
Poached Eggs
I used an egg poacher. Fill the pot with water and fit the egg cup tray into the pot for poached eggs in an egg poacher. Spray the cups with cooking spray. Once the water is boiling, crack the egg and carefully slide eggs into the egg cups one at a time. Cook for 4-6 minutes for soft poached eggs.
Gluten-Free Cinnamon Rolls Cooked in the Air Fryer
As I mentioned, we call these Cinnamon Rolls “popables” because they are bite-sized. But the fact they are gluten and dairy-free makes them guilt-free. Right?
You can make these any size you want, but I made them in 3″ widths and cut them down to 1 1/2″ wide after adding the filling.
I also added a lot of the filling. I mean, why not, right?
This photo shows how I placed them in the air fryer. You can fill up the entire basket and cook them all at once. (We were experimenting, so we made small batches!)
I hope you enjoy my recipe for these yummy cinnamon rolls!
Gluten-Free Cinnamon Rolls in the Air Fryer
Gluten-free air-fryer poppable cinnamon rolls
Ingredients
- Dough:
- 2 cups gluten-free measure for measure or one-to-one flour (I used Better Batter)
- 1 TBL baking powder
- 1 tsp salt
- 1 cup Vanilla Coconut yogurt or other non-dairy yogurt types
- Filling:
- 1 stick Country Crock plant-based butter
- 1 cup organic coconut sugar
- 2 TBL ground cinnamon
- Glaze:
- ⅛ cup almond milk
- ¼ cup powdered sugar
- 1 tsp vanilla
Instructions
1: Mix gluten-free flour, baking powder, salt, and yogurt together in a bowl. It will be crumbly. Use your hands to form the dough into a ball. If the dough will not form a ball, add a splash of yogurt until the dough binds but is not wet.
2. In a small saucepan, melt the plant butter. Once the plant butter is melted, add the organic coconut sugar and cinnamon and mix until it forms a mud-like paste.
3. Roll the dough out into a rectangle about 9x6. I used a Silpat mat to roll the dough out on. Cut into two 3" strips using a butter knife. Also, run the knife under the dough strips to keep them from sticking to the Silpat or roll out the surface.
4. Spoon the cinnamon/sugar paste onto the dough strips to cover. Once covered with the paste, roll the dough. Pat each side of the dough to straighten the roll. Using a sharp knife, cut the roll in half and place it in the air fryer in a single layer. I placed the rolls next to each other so that they would not expand and unroll. Fill air fryer in a single layer. Air Fry/Bake at 390 for 6 minutes, checking at 3 minutes for doneness. Cook until golden brown. The filling will leak a little. Each air fryer is a bit different, so the timing may not be the same for the air fryer that you are using. Once the cinnamon rolls are golden brown, remove from the air fryer with tongs (an air fryer’s best friend) to keep them intact and place on cooling rack.
5. While the cinnamon rolls are in the air fryer, mix together the glaze ingredients until smooth.
6. Brush the with glaze to finish.
I hope you will try these recipes. They are wonderful.
Frequently Asked Questions
Many families enjoy Family Easter Brunch Recipes. I am excited this year to share my Crab Cake, Poached Egg, lemon Dill Sauce Egg Recipe, and gluten-free Cinnamon Rolls.
Brunch combines items from breakfast and lunch, so I always create a menu featuring the best of both. I like to serve egg dishes for breakfast along with some heartier lunch recipes. I always suggest you include savory, sweet fruit, eggs, bread, and lighter options for those who aren’t as hungry. A buffet is always the best for our family so everyone can decide exactly what they want to eat!
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Waffle Brunch Board // Modern Glam
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Brioche French Toast Muffins // Twelve on Main
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Looks great! I printed the cinnamon roll recipe, but will use ghee and monk fruit brown as a sub, I would also like to try some with einkorn flour which is good for people who do not have celiac disease. Have been wanting to try the yogurt doughs. Thanks!
I love that Jillian! Please let me know how yours turn out with your substitutions! So many options these days!
I tried making gluten-free cinnamon rolls once and they were a total flop. Great to hear your recipe turned out well. Maybe I’ll give them a try! And your crab cakes- yum!
I have been experimenting with gluten-free substitutions Shauna, and this one turned out so yummy! And I’m so happy to have a dairy free/vegan version for the lemon dill sauce!
Being from Maryland, I always read crab cake recipes to see how others make them. When I read the first line of the instructions to lightly chop crabmeat in food processor, I gasped out loud. The bigger the pieces of crabmeat the better- never ever place it in a food processor. Your recipe might look and taste great, but it is no way an authentic crabmeat recipe. Have a Happy Easter and a great Spring, but leave the crabcakes to Marylanders.
Wow, one of the things I love about cooking is that you can make a recipe any way you want. I’m just thrilled that whenever I make these crabcakes, everyone loves them.
I just printed out your crab cake recipe because my husband and I ate them when we were at your house when you did your first painting workshop with Dreama. We loved them then and can’t wait to eat them again. Happy Spring!
I love hearing from you Jerry! I have such fond memories of that dinner and workshop. I’m so glad you can have the crab cakes again. Best to both of you!
I love crab cakes and I love Eggs Benedict. This recipe is a win adn I plan to serve it Easter Thanks.
Wonderful! These are so yummy! Please let me know how yours turn out!
What a great twist on the eggs benedict. Also, I never would have thought to use an air fryer for cinnamon buns.
I’m so excited to make this eggs Benedict for our Easter brunch. We are substituting vegan crab cakes. Do you serve the lemon dill sauce cold or warm it before serving?
Oh, vegan crab cakes sounds amazing! I serve the lemon dill sauce cold. Happy Easter!
Leslie, this is timely since I was checking crab cake recipes yesterday. They sound wonderful (despite what the Maryland crab cake police might think!). Thanks for ALL these recipes!
Oh yay! So glad you’re enjoying them Becky- the crab cakes are delicious! 😋
I have been wanting to purchase an egg poacher. Do you have a recommendation? Thank you!