Bright and Beautiful Breakfasts That’ll Get You Excited for Spring

Fiddleheads have a short growing season, so get them while you can! These small, tightly curled fronds of young ferns have a fresh and grassy flavour. In this recipe, they’re baked into a cheesy tart for a fancy spring breakfast or brunch. See here for the most delicious ways to eat fiddleheads.

Fresh, delicate herbs are some of the first spring greens to come onto the scene, so take advantage of them! Those bright flavours with fluffy and lemony ricotta are the perfect balance to this spicy and starchy breakfast.

Quiche for brekky? Absolutely! Using fresh, spring peas in this recipe would lend the perfect balance to this cheesy bacon-and-egg pastry. These savoury quiche recipes are also worth bookmarking!

Look no further than fresh steamed spinach for a healthier spring take on the classic brunch recipe. This dish also swaps out hollandaise sauce for lighter ricotta.

This breakfast salad just might satisfy what you’re craving from the classic—and the creamy lemon dressing is a clever stand-in for hollandaise sauce.

Move over savoury dishes, sometimes all you really want for brekkie is a glorious pastry, n’est pas? Ina Garten’s pastry recipe is pretty easy to make (even for beginners) and you really can’t go wrong with fresh raspberries, rhubarb and orange zest. Obsessed with rhubarb? Us too. These recipes will inspire you all spring long.

There’s something about leeks—onion’s sweeter, more sophisticated cousin—that makes quiches so darn delicious, and this one is no exception. Add Anna Olson’s savory pie crust, gruyere and whipping cream for a mouth-watering brunch option.

Anna Olson’s mini yeast cakes filled with lemon curd and dipped in syrup are what breakfast dreams are made of. You can top them with seasonal berries for extra colour and flavour. We’ve also compiled the Queen of Baking’s best new dessert recipes.

Quinoa flour is the base for Anna Olson’s delicious gluten-free pancakes. When in season, swap frozen berries with your favourite fresh ones for a homemade fruit compote.

Of course you can get frozen peas all year round, but the fresh ones available in spring—so sweet and firm—would be next-level in this recipe. Made in mini muffin tins, these elegant and bite-sized breakfast appies are a hit for entertaining a crowd.

People don’t tend to think of potatoes as a spring veggie, but waxy new potatoes that are available early in the season are particularly moist — and they make lovely companions to eggs. In this omelette recipe, Laura Calder sautees them first until they’re crisp and golden.

Eggs poached in a bubbling, fragrant stew of tomatoes and spices? Yes, please! Add fresh herbs, a bowl of labneh—Lebanese strained yogurt—olives and crusty bread for a bright breakfast feast.