Lifestyle Home & Decorating New Year's Brunch By InStyle Editors InStyle Editors Facebook Instagram Twitter Our editors and writers comprise decades of expertise across the beauty, fashion, lifestyle and wellness spaces in print and digital. We prioritize journalistic integrity, factual accuracy, and also having fun with every story we share. InStyle's editorial guidelines Updated on April 1, 2015 @ 05:39PM Pin Share Tweet Email Trending Videos Photo: Douglas Friedman New Year's Brunch 01 of 04 The Menu Douglas Friedman Parmesan-Sprinkled Baked Eggs with Prosciutto and Sautéed Swiss Chard 4 Tbs. unsalted butter1 small onion, chopped16 cups baby spinach1/4 cup heavy cream8 Tbs. shredded Parmesan cheeseSalt and pepper to taste8 eggsGarnish with paprika 1 Heat oven to 400°F. Butter eight 6-oz. ramekins.2 Melt 4 Tbs. butter in a large nonstick skillet over medium-high heat. 3 Add onion and cook until softened, about 3 minutes. Reduce heat to medium-low. 4 Add spinach, cover; cook until spinach has wilted. Pour off any excess liquid in skillet. 5 Increase heat to medium-high. Add heavy cream, 4 Tbs. Parmesan cheese, salt and pepper to taste. Toss to coat.6 Divide spinach mixture into prepared ramekins. Crack 1 egg into each ramekin. Sprinkle with remaining Parmesan cheese. 7 Place ramekins in a 9" x 13" baking dish. Half fill baking dish with warm water. Place in heated oven. Bake until center of eggs have set, about 15 minutes. 8 With tongs carefully remove ramekins from water bath. Sprinkle with paprika. Tropical Fruit Salad of Mango, Papaya and Pineapple, toped with Fresh Lime Juice and Shredded Coconut 2 Tbs. fresh lime juice2 tablespoons honey3 cups cubed ripe pineapple3 cups cubed ripe papaya2 cups cubed ripe mango1/4 cup sweetened toasted coconut 1 In a small bowl combine lime juice and honey.2 In a serving bowl combine fruit. Toss with honey-lime dressing. Sprinkle with toasted coconut. Assorted Breakfast Breads and Muffins 02 of 04 Setting the Scene Douglas Friedman * Invitations Welcome the new year with a hot-pink invite that asks guests to a midday brunch. * Décor Bouquets of sunny yellow calla lilies and bright pops of halved oranges will get everyone in a celebratory mood. Let guests help themselves from a table accented with fruit-slice cutting boards ($28; momastore.org and colorful oversize napkins. 03 of 04 What to Pour Douglas Friedman Melon and Cachaca Punch (Serves 8) 1 small seedless watermelon1 cup cachaca1/2 cup fresh lemon juice1/2 cup sugar1/2 cup orange-flavored liqueur1 btl (750 ml) rose Champagne 1 Using a melon-baller cut melon into 6 cups melon balls. 2 Cover with cachaca and marinate overnight. 3 In saucepan over medium heat combine lemon juice and sugar. Stir until sugar dissolves. 4 Strain mixture. With slotted spoon remove watermelon from marinade. Place watermelon in large bowl. 5 Stir in lemon syrup and orange liqueur. Stir well. Divide mixture among glasses and top with rose Champagne. 04 of 04 Sweet Ending Douglas Friedman Offer sour cream, pecan and cinnamon coffee cakes (7-inch coffee cake, $35; Tate's Bake Shop, 631-283-9830 or tatesbakeshop.com.