With the sun rising earlier and green things unfurling from the ground, and warm temperatures coaxing everyone outside on the weekends, spring is brunch season. These early months also bring an influx of wedding and baby showers, which tend to be early-in-the-day occasions, gatherings that often involve elaborate breakfasts and bubbly mimosas.

Even when there’s no specific reason to celebrate, a leisurely morning is reason enough; midday meals are easier to wrangle friends and family for, and don’t require the factoring in of babysitters and bedtimes. For the host, there’s less pressure around brunch than dinner; picking up pastries is expected, and it’s more affordable to cook up some pancakes, eggs and bacon, vs a prime rib or other protein more suited to the evening. You could even make it a potluck; enlist someone to bring coffee, another fruit salad, another doughnuts or the like, and the meal is virtually effortless. Tending bar is far easier earlier in the day — pick up some good OJ or grapefruit juice and some bottles of bubbles to make mimosas, a bottle of Bailey’s for your coffee, or gather some fixings for DIY Caesars.

As with other meals, it’s the timing that tends to be tricky, especially if you’re turning out over-easy eggs or stacks of crêpes. I like to make a few simple things that will hold (fruit, homemade granola with yogurt) and one more elaborate item, like a frittata, a dramatically puffed Dutch baby (essentially a giant Yorkshire pudding you fill with sautéed apples or fresh berries), or breakfast pizza topped with bacon and a perfectly baked egg — something people wouldn’t necessarily make themselves at home.

Click here for Julie’s Dutch Baby and Homemade Granola recipes!

Bacon & Egg Breakfast Pizza

Bacon and eggs on pizza is totally unexpected — and easier than you might think. Partially bake the pizza, then crack an egg or two on top and return it to the oven for 7-10 minutes, until the egg is just set but will give up some of its yolk when you cut into it.


  • 4-6 bacon slices chopped
  • 2 cups baby spinach, kale or chard packed
  • 1 lb fresh pizza dough
  • 1/2 cup ricotta
  • 4 large eggs
  • salt and pepper to taste


  • Preheat the oven to 450˚F. In a medium skillet, cook the bacon until almost crisp; transfer to a plate with a slotted spoon, leaving the drippings. Chop the spinach, kale or chard and cook in the same pan for 2-3 minutes, untilwilted. Remove from the heat.
  • Divide the dough into four pieces and stretch each into about an 8-inch circle and place on parchment-lined baking sheets. Spread each with a spoonful of ricotta and top with the wilted greens and cooked bacon.
  • Bake for 5 minutes, then remove from the oven, crack an egg onto the middle of each pizza and return to the oven for 7-10 minutes, until the egg whites are set but the yolks are still runny.