Breakfast is the most important meal of the day, and Easter is no exception. Hop to the kitchen and whip up these yummy Easter breakfast ideas to invigorate your Easter spirit.
Whether you’re a sweet or savoury breakfast lover, these delectable Easter breakfast ideas are an excellent way for your whole family to embrace the fun of Easter.
Chocolate Soufflé
Breakfast, brunch, or dessert, this chocolate soufflé looks as delicious as it tastes. This will be one treat your kids can’t get enough of!
Prep: 0:10 Mins
Cook: 0:18 Mins
Serves: 1
INGREDIENTS
- 4 eggs, separated
- 2 tbs caster sugar
- 1 tbs NESTLÉ BAKERS’ CHOICE Cocoa
- 1 tbs plain flour
- 100g dark chocolate, finely chopped
- 20g butter
- Fresh berries, to serve
- Cream, to serve
- Icing sugar, to dust
METHOD
Step 1
Preheat oven to 200C/180C fan-forced.
Step 2
Combine the yolks, caster sugar, cocoa powder, plain flour and finely chopped dark chocolate. Beat well.
Step 3
Use electric beaters to beat the egg whites until soft peaks form. Gently fold the egg white into the yolk mixture.
Step 4
Heat 20g butter in a non-stick ovenproof frying pan (16cm base measurement) over high heat. Add the egg mixture. Cook for 3 minutes.
Step 5
Transfer to the oven. Cook for 15 minutes. Working quickly, sprinkle berries over the top. Fold and slide onto a serving plate. Dollop with cream and dust with icing sugar. Serve immediately.
Source site: www.taste.com.au
Egg and Bacon Baguettes
Bacon, eggs and bread are a pretty unbeatable combination for breakfast, so combining the three is sure to be a winning dish! Be sure to add this one to your list of go-to Easter breakfast ideas.
Prep: 0:20 Mins
Cook: 0:30 Mins
Serves: 8
INGREDIENTS
- 2 teaspoons olive oil
- 100g shortcut bacon rashers, halved lengthways, cut into 5mm slices
- 1 tablespoon finely chopped fresh chives
- 2 tablespoons finely grated cheddar
- 2 eggs
- 2 tablespoons thickened cream
- 42cm sourdough baguette
METHOD
Step 1
Preheat oven to 190°C/170°C fan forced.
Step 2
Heat oil in a frying pan over medium-high heat. Add bacon. Cook, stirring occasionally, for 4 to 5 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Cool for 5 minutes.
Step 3
Combine bacon, chives and cheese in a heatproof bowl. Season with salt and pepper. Whisk egg and cream together in a jug. Carefully cut a 5cm wide x 38cm long wedge from top of baguette (don’t cut all the way through to bottom). Remove and discard. Wrap base and sides of baguette in foil. Place on a large baking tray. Spoon bacon mixture into baguette. Carefully pour egg mixture over bacon mixture. Bake for 20 to 25 minutes or until golden and egg has set. Cool for 5 minutes. Cut into 8 pieces. Serve.
Source site: www.taste.com.au
Hot Cross Bun Chocolate French Toast
Perhaps you’ve had enough of eating plain hot cross buns this Easter, no worries! Liven up your menu by transforming traditional Hot Cross Buns into this Easter-style French Toast.
Prep: 0:15 Mins
Cook: 0:10 Mins
Serves: 4
INGREDIENTS
- 2 Australian Free-Range Eggs, lightly whisked
- 1/3 cup (80ml) milk
- 2 tablespoons thickened cream
- 1 tablespoon cocoa powder, sifted
- 2 teaspoons caster sugar
- 4 Traditional Hot Cross Buns, day-old, split
- 20g butter
METHOD
Step 1
Place the egg, milk, cream, cocoa powder, and sugar in a large bowl. Use a fork to whisk until well combined. Add hot cross bun halves and turn to coat. Set aside for 5 mins to soak.
Step 2
Melt half the butter in a large non-stick frying pan over medium heat. Add half the hot cross bun halves. Cook for 2 mins each side or until golden brown and cooked through. Transfer to serving plates. Repeat with remaining butter and hot cross bun halves. Serve immediately.
Source site: www.taste.com.au
Oven-baked Buttery Scrambled Eggs with Smashed Avocado
Scrambled eggs in the oven? That’s right! This enjoyable scrambled egg recipe is the perfect Easter breakfast idea to keep you bouncing on…, and on…, and on…!
Prep: 0:15 Mins
Cook: 0:30 Mins
Serves: 8
INGREDIENTS
- 2 avocados, halved
- 2 tablespoons lime juice
- 1/2 cup marinated fetta, roughly mashed
- 2 tablespoons roughly chopped dill sprigs
- 2 x 250g packets cocktail truss tomatoes
- 1 tablespoon extra-virgin olive oil
- 16 eggs
- 2/3 cup milk
- 50g butter, chopped
- 8 middle bacon rashers, trimmed, halved
- Fresh dill sprigs, extra, to serve
- 16 slices sourdough bread, toasted
METHOD
Step 1
Preheat oven to 190C/170C fan forced.
Step 2
Place avocado and lime juice in a bowl. Stir with a fork, mashing avocado lightly. Add fetta and dill. Season with salt and pepper. Stir until just combined. Cover. Refrigerate until ready to serve.
Step 3
Place tomatoes on a baking tray. Drizzle with oil. Season with salt and pepper. Place on bottom shelf of oven.
Step 4
Whisk eggs and milk together in a large bowl. Season with salt and pepper. Place 1/2 the butter in a large roasting pan (about 10-cup-capacity). Heat pan on top shelf of oven for 2 minutes or until butter is melted. Remove from oven. Pour egg mixture into pan. Bake for 5 minutes. Stir mixture, scraping down sides. Continue to cook eggs and tomatoes, stirring eggs gently every 3 to 5 minutes, or until egg is cooked to your liking and tomatoes are just starting to collapse (this will take about 20 minutes in total). Stir remaining butter into egg mixture.
Step 5
Meanwhile, cook bacon, in batches, in a large frying pan over medium-high heat until browned. Transfer to a plate lined with paper towel.
Step 6
Sprinkle scrambled eggs with extra dill. Serve with smashed avocado, tomatoes, bacon, and sourdough toast.
Source site: www.taste.com.au