Easter is a perfect opportunity to gather family and friends around a delicious brunch where eggs are the star. From traditional favorites to more creative ones, we've gathered some chef-inspired egg recipes and tips to make your next Easter brunch a memorable one.

Smoked Salmon Stuffed Eggs

Deviled eggs are a classic on festive tables all year round. For Easter brunch, you can revisit these appetizers with a refined recipe featuring Atlantic smoked salmon. l’épicier. Plus, their fun presentation evokes little rabbits' favorite vegetable!

  • To begin the recipe, cook some hard-boiled eggs. Add ½ tsp of baking soda to the cooking water: this will make peeling the eggs easier later.
  • Once cooked, cool them in a bowl of ice water for a few minutes before peeling. Here's a little trick to make it easier: roll the egg on the counter with the palm of your hand, applying light pressure, to crack the shell. Put the egg back in the water for a minute: the shell will be very easy to remove!
  • Halve the eggs and remove the yolks to make the filling. You can mash them with a fork for a crushed texture, or make the recipe in a food processor for a smooth mousse. Add mayonnaise or crème fraîche, a touch of Dijon mustard, chopped capers and dill, lemon juice, and season with salt and pepper.
  • Using a spoon or a piping bag, fill the eggs, then place triangles of smoked salmon on top. Garnish the eggs with a parsley leaf, and you're done!

This recipe can easily be prepared a day in advance to free up time in the kitchen the next morning.

Eggs stuffed with Atlantic smoked salmon from theépicier, decorated like carrots for an Easter brunch

Sugar Shack Soufflé Omelette

Inspired by the golden, fluffy omelets found on the tables of our sugar shacks, this simplified recipe uses baking powder instead of béchamel sauce. The recipe is made in a few simple steps:

  • In a bowl, mix 1 1/1 tbsp all-purpose flour, XNUMX tsp baking powder, XNUMX tsp onion salt, salt, and pepper.
  • In another bowl, beat together 12 large eggs and 1 cup of milk.
  • Finally, add the dry mixture to the egg and milk mixture and mix everything with a hand mixer for 1 to 2 minutes.
  • Next, pour the mixture into a 24 x 34 x 5 cm (375 x 190 x 30 in) baking pan, previously buttered. Bake the omelet uncovered in an oven preheated to XNUMX°F (XNUMX°C) and cook for about XNUMX minutes.

This airy soufflé omelet will be divine drizzled with maple syrup.

Egg puffs with bacon, cream cheese and chives

These pastries are a perfect blend of textures and flavors, and they're convenient to serve to a large table at Easter brunch, as they can be prepared well in advance.

  • The day before your Easter brunch, pre-bake squares of puff pastry and slices of artisanal bacon from l’épicier. Store everything in the fridge until the next day.
  • Shortly before serving, place the pastries on a baking sheet and top with a generous spoonful of whipped cream cheese.
  • Next, arrange the bacon slices to create a “nest” for the egg.
  • When you're ready to eat, crack an egg on each pastry and bake at 375°F (190°C) for 8 to 10 minutes.

Garnish your pastries with fresh chives and a touch of maple syrup for a sweet and savory delight.

Egg and bacon puff pastries for Easter brunch

Poached eggs for everyone!

Cooking poached eggs for your Easter brunch guests can easily become a headache. To avoid the stress of poaching eggs at the last minute, try this simple technique for poaching a large quantity of eggs at once (video).

This involves soaking the eggs in a mixture of water and lightly salted vinegar, then gently cooking them in a large pot of barely simmering water. The ratio is 2 parts water to 1 part vinegar. For a dozen eggs, this means 2 liters of water and 1 liter of vinegar. To give the eggs a good flavor, use a mixture of white vinegar and cider vinegar. Then;

  • Crack the eggs separately into small bowls. Slide them one by one into the liquid mixture, letting them soak until a film forms around the egg, like a protective covering.
  • Next, transfer the eggs to the pan of barely simmering water and let them cook for 2 to 2 1/2 minutes. Remove the eggs with a slotted spoon, drain them on a clean cloth, and arrange them on plates.

By preparing your eggs about 30 minutes in advance using this tip, you will not only get a large quantity of poached eggs served at once, but also eggs of exceptional quality and beauty.

Egg, roasted potato and ham casserole

Simple and comforting, this casserole is a warming dish ideal for a family brunch. You can prepare all the ingredients the day before and assemble them just before baking. Here are a few topping suggestions:

  • Shredded or cubed ham
    The épicier offers you several types of hams for Easter. Check out our ham cooking guide for guaranteed success!
  • Breakfast potatoes, quartered or baby, roasted in the oven
  • Grated, crumbled or sliced ​​cheese (mozzarella, brie, cheddar, fresh goat cheese, etc.)
  • Sautéed cubes of red peppers and onions for a western version
  • Roasted Brussels sprouts, asparagus, or broccoli florets
  • Etc.

Place your ingredients in individual casserole dishes and heat them for a few minutes in the oven at 375°F (190°C). Then, crack 1 or 2 eggs into the casserole dish and bake for 8 to 12 minutes, or until the eggs are cooked to your liking.

An egg casserole with potatoes, ham, and herbs, baked for Easter brunch.

Mini Easter Egg Desserts

Easter means chocolate! To finish on a high note, here's an easy Easter cupcake recipe with pantry staples.

  • Prepare a box of vanilla, chocolate, or carrot cake mix. You can add milk or white chocolate chips for even more decadence.
  • Cook them cupcakes in an oven preheated to 190 °C (375 °F), until a toothpick comes out clean from the center of the cupcakes (between 15 and 22 minutes, depending on the cake mix used).
  • Let them cool before brushing them with prepared frosting. For a personalized flavor, add fruit preserves to your jarred vanilla frosting.
  • Finally, decorate the cupcakes with mini chocolate Easter eggs, sprinkles colored sugar or other cake toppings you have on hand.

These little cakes decorated with mini Easter eggs will melt the hearts of young and old alike!

Cupcakes decorated with mini chocolate Easter eggs for the Brunch menu

Easter brunch is a special time to gather with loved ones around a lavish table. These simple and delicious egg recipes are perfect for celebrating the occasion without spending a lot of time in the kitchen on the big day.

Do you enjoy cooking with children? This article is full of fun ideas to do with children during Easter weekend.

We hope you have a wonderful time filled with joy and delicious food during the long Easter weekend!

sources:
https://www.lesoeufs.ca/recettes/oeufs-farcis-au-saumon-fume
http://www.cfq-mtl-nord.com/2016/02/omelette-soufflee-style-cabane-a-sucre.html
https://www.thedailymeal.com/1523296/poached-egg-bulk-hack-explained/?zsource=yahoo