Have a cracking Easter breakfast!
Easter’s almost here and everyone knows that you can’t celebrate Easter without eggs. Most people (me included) will be stuffing their faces with chocolate all weekend. I certainly won’t be judging you! If you however don’t fancy eating chcoclate so early in the morning then check out our eggcelent egg recipes for an Easter breakfast… or lunch or dinner.
Egg in the Basket
A favourite dish of Joey Tribbiani’s – “eggs with the bread with the hole in the middle, a la me” – Egg in the Basket is a very simple dish that the kids will love, especially if you use a rabbit shaped cutter in the centre to make it more fun.
Take your slice of bread and cut out part of the centre. Fry one side of the bread in butter until it’s lightly golden and then flip it over. Crack an egg inside the gap and fry until cooked. If you want, you can also fry the cut out shape and use it as a lid. Creative and delish!
Nobody’s exactly sure where Eggs Benedict came from, but one story is that Wall Street stock broker Lemuel Benedict went into the Waldorf Hotel one morning in 1894 needing a hangover cure. He asked for “buttered toast, poached eggs, crisp bacon and a hooker of Hollandaise” which was adapted by the maître’d into the dish we know today.
To make Eggs Benedict, lightly grill and butter two halves of an English muffin, top each half with ham (or salmon), a poached egg and add Hollandaise sauce. You won’t regret it!
Also known as French toast, Eggy Bread is much older than people think as recipes for pain perdu (lost bread, aka stale bread) date back more than 600 years. Eggy Bread can be sweet or savoury, depending on the batter ingredients and is a popular breakfast dish all over the world.
Mix eggs with a dash of milk and a pinch of salt/cinnamon. Coat slightly stale bread slices in the mixture and fry on both sides. For a savoury snack, serve with ketchup or marmite; if you fancy a sweet dish, top with berries and maple syrup.
(Personally i think this is more of a evening eggy meal). Huevos Racheros is a popular Mexican dish served on the rural ranches in Mexico, this dish is perfect for a brunch with a bit of spice. It’s also really easy… especially if you take a trip to your nearest supermarket and don’t make the salsa and tortillas from scratch!
Lightly grill (or microwave) a tortilla wrap, top with a fried egg, fried peppers and tomato salsa. If you’re feeling particularly indulgent, add some guacamole, cheese and soured cream.
A common tapas dish in Spain, the tortilla de patatas was allegedly created during the siege of Bilbao to provide a nutritional meal for the Carlist soldiers.
Fry thin discs of potato in hot oil until they are soft. Pour off most of the oil and cover the fried potato with beaten eggs. Cook until the sides go brown and then place under the grill. Using a plate, flip the tortilla over and finish off the other side under the grill – add cheese if you fancy it.