The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

An Egg-Centric Easter Brunch

An Egg-Centric Easter Brunch
Written by Maggie Ward

Stay on theme with these ten egg dishes to fill your Easter table


Baked Eggs in Tomato Sauce

From his cookbook Soul, Atlanta chef Todd Richards uses gizzards in his tomato sauce asserting they add more flavor and texture than the typical browned beef used in tomato sauces. 

Crabmeat Deviled Eggs

Crabmeat Deviled Eggs

These deviled eggs are taken to the next level with jumbo lump crabmeat on top and a spicy remoulade sauce mixed in.

Eggs Sardou

Looking for a showstopper of a dish? Try Brennan’s famous Eggs Sardou composed of creamed spinach, artichoke bottoms, poached eggs, and Choron sauce (a béarnaise plus tomato).

Chicken Schnitzel with Sunny Side Up Eggs

Skip the chicken and waffles and opt for this sunny chicken and eggs dish. 

Anglo-Indian Egg Salad Sandwiches

Mix up a batch of Vishwesh Bhatt’s Indian-influenced egg salad for tea sandwiches to snack on all day. 

Spinach, Feta, and Prosciutto Quichelettes

What’s better than a cheesy, prosciutto topped quiche? Miniature versions with cauliflower crusts, obviously. 

Sunny-Side-Up Buckwheat Crepes

Take on these instagram-worthy buckwheat crepes from the quintessential brunch spot June’s All Day in Austin, Texas. 

Poached Egg, Tomato, and Asparagus Salad

Incorporate farmers market fresh produce with this asparagus salad leveled up with poached egg. 

Creamed Green Frittata

Quiche Lorraine

This gruyère and bacon quiche by Alex Gates is a brunch table no-brainer. 

Mentioned in this post: