Easter Brunch

I cannot believe that Easter is already going to be here in a few short days. The year is seriously flying by! Hope you get to celebrate with friends & family and enjoy the day on Sunday! Here are a few recipe ideas for Easter brunch celebrations to help get you started.

Sweet Potatoe Pecan Waffles with Peaches


Ingredients


1/2 cup finely chopped, toasted pecans, divided
1 tablespoon brown sugar
1 can (15 ounces) sweet potatoes or yams in light syrup, not drained
1/2 cup 2% milk
2 cups buttermilk waffle mix
2 large eggs, separated
2 cans (15 ounces each) light sliced peaches, or sliced peaches in juice, not drained
1 can (8.5 ounces) light sliced peaches, or sliced peaches in juice, not drained
1 tablespoon honey
Non-stick spray oil


Directions:


Heat a medium skillet over medium heat for 1 minute. Add 2 tablespoons chopped pecans and brown sugar. Stir until sugar melts and coat the nuts; be careful that they do not burn; set aside. 


Purée sweet potatoes with their liquid and milk in a blender until smooth; set aside.

Preheat a non-stick waffle iron. Mix waffle mix, sweet potato mixture and egg yolks in a large bowl until well combined. Stir in the remaining, uncooked pecans; set aside

Beat egg whites in a clean bowl with a whisk until they hold a shape and fold into the waffle batter; set aside for 5 minutes. 


Meanwhile, strain juice from peaches into a large skillet. Stir in honey and boil over high heat until lightly thickened, about 5 minutes, stirring often. Stir in peaches and reserved sugar-glazed pecans; keep warm.

Lightly coat the interior of the preheated waffle iron with spray oil. Pour about 1/3 of batter onto the hot waffle iron and cook until puffed, brown and crisp, according to manufacturer’s directions. Repeat with remaining batter. Serve immediately with peach topping.

Spinach Eggs Benedict

Ingredients

8 free-range organic eggs

4 thick slices of white bread

butter

 

For the creamed spinach:

2 lb fresh spinach

8-12 oz cream

salt and ground pepper

freshly grated nutmeg

Directions:

First make the cremed spinach. Put the leaves into a heavy saucepan on a very low heat and cover tightly. After a few minutes, stir and replace the lid. When the spinach is cooked, after about 5-8 minutes, strain off the copious amount of liquid that has been released and press between tow plates until almost dry. Chop roughly and return to the pan. Increase the heat, add the cream to the spinach and bring to a boil, stir well and thicken with a little roux if desired. Continue stirring until the spinach has absorbed most of the cream. Season with salt, pepper, and freshly ground nutmeg to taste. (If you wish, the spinach may be cooked ahead and reheated.)

 

Next poach the eggs. Bring a small pan of water to a boil. Reduce the heat, swirl the water with a ladle, crack open an egg and slipit gently nt the centre of the whirlpool. Cook for 3-4 minutes until the white is set and theyok still soft and runny - the water shot not boild again, but bubble very gently just below boiling point.

 

Toast and butter the bread and place on 4 warm plates. Spread the creamed spinach over the toast and top each portion with two poached eggs. Serve with freshly ground pepper and a few flakes of Maldon sea salt.

Mini Blueberry Turnovers

Ingredients

4 ounces cream cheese, softened

1 egg

¼ cup sugar plus extra for sprinkling

1 sheet puff pastry, thawed

½ pint blueberries (1 cup)

Directions:

Preheat the oven to 400°F. Lightly coat a baking sheet with oil or cooking spray. Place the cream cheese in small bowl and stir until completely smooth.

 

Separate the egg yolk from the egg white. Place the egg white in a small bowl and add the egg yolk to the cream cheese and stir until combined. Lay the sheet of puff pastry on a flat surface and cut into 9 small squares. Spoon a tablespoon of the cream cheese mixture down the center of each square from one corner to the opposite corner. Press the blueberries into the cream cheese. Fold the sides into the center, wet the points with a little water, and press tightly to seal. (Press the sides tightly together or they will open while they bake.)

 

Place the turnovers in the baking pan, brush with the egg white, and sprinkle lightly with sugar. (If you are making these ahead, you can cover the pan with plastic wrap and refrigerate them for up to 4 hours before baking.) Bake for 15 to 17 minutes, until golden brown. Remove form the oven and serve warm.

Easter Egg Nests

Ingredients

6 oz good quality dark chocolate roughly chopped

4oz rice krispies

72 mini chocolate eggs

cupcake papers or ring molds

Directions:

Melt the chocolate in a heatproof bowl over a saucepan of hot water. Bring just to a boil, turn off of the heat and allow the chocolate to melt in the bowl. Stir in the Rice Krispies.

 

Spoon the mixture into cupcakes cases. Flatten a little and make a well in the centre. Fill each one with three speckled mini chocolate eggs. Allow to set and hide from the grown-ups