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Easter Morning Eats

Celebrate Easter with a breakfast or brunch featuring bright, seasonal fare, refreshing cocktails, and shareable sweets.

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Course Details

Tutorials in this course: 16
Total viewing time: 1 hour 35 minutes
Total course time (including prep and cooking):
74 hours

Easter is a holiday of religious and cultural significance, of family ritual, and of seasonal celebration. For many, sharing an Easter morning meal with loved ones is a highlight of the holiday. As Easter time also marks the beginning of spring, Easter holiday meals often feature fresh, colorful early spring eats.

This course features bright, breakfast and brunch-friendly, ingredient-driven recipes and techniques that make the most of the seasonal bounty. From homemade croissants to light, savory salads, this course will help you honor traditions by inspiring a fresh approach to them. So put the plastic eggs aside and pull out some free-range ones - the following tutorials will equip you with sophisticated, seasonal, sharable dishes for a tasteful and impressive Easter morning meal.

Chef Instructors

Chef Daniel Oseas

Daniel Oseas is the chef at Broder Café’s Clinton street location. Broder Café specializes in Scandinavian cuisine.

Chef Jason Fullilove

Chef Jason Fullilove is currently the chef and owner of Ethereal Plate, and formerly the executive chef of Malibu Pier Restaurant & Bar in Malibu, California. Chef Jason specializes in fresh and innovative New American cuisine, placing an emphasis on sustainability through locally-sourced ingredients.

Chef Brynn Smith

Brynn Smith is the bar director at Sotto in Los Angeles. She is also the creative force behind Bartending Pretty, a website where she shares original recipes and professional tips and tricks for cocktail masters-in-the-making.

Chef Corina Weibel

Corina Weibel is the chef and co-owner of Canelé, a French-American bistro in Southern California. At Canelé, Corina crafts Mediterranean-inspired comfort cuisine, lauded by Bon Appetite Magazine, The Los Angeles Times, LA Weekly, Zagat, Eater, and many other online publications.

Chef Filippo Gozzoli

Filippo Gozzoli has demonstrated his expertise in sophisticated, seasonal Italian cuisine all around the world. He most recently dazzled diners at the Michelin-starred Italian restaurant, A Voce Columbus, which New York Magazine lauded for “[taking] simple Italian basics and elevating them to a different plane.”

Chef Sandy Gendel

Chef Sandy Gendel is the owner and head chef at the Los Angeles restaurant, Pace ("peace" in Italian), where he presents the best of rustic Italian cuisine with local and organic ingredients.

Chef Neal Bodenheimer

Mixologist Neal Bodenheimer is a co-founder of Cure, Belloq, and Cane & Table in New Orleans. These bars have received numerous awards; Cane & Table was named among the 8 Best Southern Cocktail Bars by Conde Nast Traveler, and both Cure and Cane & Table were featured as Top Bars in New Orleans by Travel + Leisure. In addition, Bodenheimer is currently a 2015 James Beard Foundation Award semifinalist.

Chef Susana Querejazu

Susana Querejazu is the pastry chef at the James Beard nominated Odd Duck restaurant in Austin, Texas. Her talent and passion for pastry were recently recognized by Zagat, where she was featured on their Austin’s 30 under 30 list.

Chef Zoe Nathan

Chef Zoe Nathan is a founder and co-owner of the famous Huckleberry Bakery in Santa Monica, California. Chef Zoe first began professionally baking at the Tartine Bakery in San Francisco, and now strives to make residents of Los Angeles feel welcomed and nourished with her widely acclaimed sweet treats and baked goods.

Chef Marjorie Meek-Bradley

Marjorie Meek-bradley is the executive chef at the casual upscale DC restaurant, Ripple, and acclaimed gastropub, Roofer's Union. In addition to many other industry accolades, Marjorie was also a semifinalist for the James Beard Foundation Rising Star and the Food & Wine Best New Chef awards in 2014.

Chef Joe Henderek

Joe Henderek is the chef at JM Curley, a Boston restaurant that serves American cuisine with a focus on the intersection of innovation and comfort. Joe is recognized in the Boston restaurant scene for his ability to pull small inspirations from a variety of sources and synthesize them into a delicious dish that is uniquely his own.

Chef Luke Reyes

Luke Reyes is is currently the chef and co-owner of a soon-to-be-opened Japanese-American fusion restaurant, Oh Man! Ramen. He is also the former executive chef at Butchers & Barbers in Hollywood, and in 2013, was a victorious contestant on Food Network’s “Chopped”.

Chef Taylor Hall

Taylor Hall is the chef and owner of Apis Restaurant & Apiary, located outside of Austin, Texas. Taylor specializes in making elegant seasonal fare, inspired by a deep appreciation for the natural food cycle.

What You Need


- Chef’s knife
- Cutting board
- Large pot
- Sauté pan
- 4 inch cast iron pans
- Sheet pan
- Food processor
- Stand mixer
- Dough hook
- Paddle attachment
- Mixing bowls
- Small bowls or ramekins 
- Microplane 
- Spatula
- Whisk 
- Pastry brush
- Rolling pin 
- Round cake pan
- Digital scale 
- Candy thermometer 
- Silicon baking sheet 
- Tongs
- Spoon
- Slotted spoon
- Wire rack 
- Plate
- Jigger 
- Julep cup
- Wine glass 
- Muddler
- Bar spoon
- Towel
- Ruler 


- Ingredients are listed within each respective tutorial


How to Properly Bake an Egg

Daniel Oseas

Baking eggs is a simple technique that results in a beautiful presentation, sure to impress brunch guests.

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Smoked Salmon Eggs Benedict

Jason Fullilove

This spin on a classic uses smoked salmon instead of Canadian bacon, and makes for a hearty, filling breakfast.

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Traditional Aperol Spritz

Brynn Smith

Bold notes of rhubarb and bitter orange are brightened with bubbly Prosecco to make a lively and refreshing summer cocktail.

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Baked Pancake with Lemon Custard

Corina Weibel

This sweet, airy pancake is an easy and impressive addition to your breakfast or brunch repertoire.

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How to Properly Poach an Egg

Jason Fullilove

Poached eggs are delicious on their own, on top of salads, or coated in hollandaise as eggs benedict.

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How to Make Cured Salmon Gravlax

Daniel Oseas

This traditional dish is flavored with ginger, dill, and Scandinavian liquor.

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How to Make a Béchamel Sauce

Joe Henderek

This simple milk-based sauce can be used on its own, or as the foundation for building other creamy sauces.

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Classic Croque Monsieur And Croque Madame

Joe Henderek

This iconic French sandwich has rich flavor and a luxurious mouth-feel from layers of savory ham, melted cheese, and creamy béchamel.

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Traditional Italian Frittata

Filippo Gozzoli

"This frittata is a traditional dish from Italy with a modern touch."

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Persimmon Salad with Roasted Squash and Burrata

Luke Reyes

Sweet persimmons are paired with roasted squash, balanced with creamy burrata, brightened with tart lemon, and enhanced with smoky trout roe for a salad worthy of main-course attention.

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The Mint Julep

Neal Bodenheimer

This refreshing Kentucky Derby favorite is sure to be a crowd pleaser.

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How to Make the Perfect Croissant

Susana Querejazu

Though it may take some time and practice, these flaky, buttery homemade croissants are pastry perfection.

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Old-Fashioned Coffee Cake

Zoe Nathan

This traditional coffee cake is the perfect breakfast sweet to share with your friends and family.

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Honey Bun with Simple Syrup Honey Glaze

Taylor Hall

Indulge your senses with this chewy, gooey, cinnamon spiced honey bun.

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How to Make Homemade Toffee

Marjorie Meek-Bradley

This buttery, melt-in-your-mouth candy makes a sweet gift, a delicious dessert topping, or a simple and addictive snack.

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