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Easter Morning Brunch
Easter morning is all about slowing down, pouring a coffee (or a cheeky mimosa) and sharing something delicious with the people you love, and this brunch spread has you covered.
From vibrant beet pickled eggs that double as a show-stopping centrepiece, to creamy granola & yoghurt layered with spiced carrot cake jam, plus pea & ricotta crostini for something savoury and light, there’s a little something for everyone. And of course, the smoked salmon bagel tart brings it all together, crispy, creamy and packed with those classic brunch flavours we all know and love. It’s relaxed, colourful, and perfect for grazing your way through a long, lazy Easter morning.
Beet Pickled Eggs
Ingredients :
Cooking notes:
- 2 medium beetroots
- 1 cup apple cider vinegar
- 6 free-range eggs
- 1 packet dill (approximately 10g)
Method
- Peel and slice beetroots. Add to a saucepan along with vinegar, 3 cups of water and 1 tsp of ground or fine salt. Bring to a boil, cover the pan, reduce to a simmer and cook for 20-25 minutes until beetroots are tender. Set aside to cool to room temperature.
- Bring a saucepan of water to a boil. Gently lower eggs into the water and boil for 5-8 minutes, depending on how soft or firm you want the yolks to be. Allow eggs to cool, then remove the shells.
- Transfer the beetroot mixture to a large bowl or container. Add peeled eggs, making sure they're completely covered. Chill, stirring once or twice, for a minimum of 2 hours.
- Remove eggs from the bowl. Slice them in half lengthwise, arrange on a platter and garnish with dill fronds.
- For the best results when boiling eggs, start with room-temperature eggs (to help prevent cracking and promote even cooking). Boil for 5 minutes for soft, runny yolks or up to 8 minutes for firm yolks. Remove from the saucepan and immediately cool them under cold running water (or in an ice bath) to stop the cooking process.
- We chilled the eggs overnight. This gives the eggs a richer pink colour.
- Make devilled eggs! Use a spoon to remove the yolks. Add to a small bowl along with 3 tbsp mayonnaise, 1 tsp mustard, 1 tsp vinegar, salt and pepper. Mash together with a fork and mix to combine. Spoon the mixture back into the whole of each egg white.
Want to make this at home? We used Beetroots, BRAGG Apple Cider Vinegar, and Free-Range Eggs from the Dinner Twist Marketplace.
Granola & Yoghurt
with Carrot Cake Jam
Ingredients :
Cooking notes:
-
2 carrots
-
1 apple (we used Pink Lady)
-
1 lemon
-
1/3 cup sugar
-
1 cup water
-
2 cardamom pods, lightly smashed
-
1 whole star anise
-
1 cinnamon stick
To Serve: -
Yoghurt
-
Granola
-
Fresh fruit (we used plums)
Method
- Grate carrots and apple. Zest lemon.
- Add carrots, apple, lemon zest, lemon juice, sugar, water, cardamom, star anise and cinnamon in a saucepan. Bring to a boil, stirring occasionally.
- Cover pan with a lid, reduce the heat to medium, and cook for 15 minutes until the carrot and apple are very tender.
- Remove lid and continue cooking, stirring occasionally, for a further 20 minutes, until the liquid has reduced to a thin, syrupy consistency. Remove from heat and discard the whole spices.
- Transfer the mixture to a food processor. Blend until the mixture is smooth. Transfer to a jar or bowl and allow to cool.
- To serve, divide yoghurt into small bowls or jars. Add generous spoonfuls of carrot cake jam. Top with granola and fruit.
- For a hands-off cooking option, combine all ingredients in a slow cooker on low for 4–6 hours (stir occasionally), then reduce on the stovetop if needed. The jam can be made ahead and stored in the fridge for 2 weeks, giving you plenty of time to hunt for all those Easter eggs.
- Skip the food processor for a rustic marmalade-style jam with visible carrot/apple pieces, great texture contrast with creamy yogurt.
- Serve in mini mason jars or clear glasses for a pretty "parfait" look. Layer in yogurt, jam, granola and fruit.
- Get the kids involved! If serving in mason jars, have the kids use whiteboard markers to decorate the outside of the jars or write the name of each guest.
Want to make this at home? We used Carrots, Brownes Dairy Greek Natural Yoghurt, and Homemade Granola Kit with Pecans & Cranberries from the Dinner Twist Marketplace.
Pea & Ricotta Crostini
Ingredients :
Makes 6-8
Want to make this at home? We used Abhi's Rye Wholemeal Loaf, Lemon, and Garlic from the Dinner Twist Marketplace.
Makes 6-8
- 250g frozen peas
- 1 lemon
- 250g ricotta
- 1 garlic clove
- 1 bunch mint (approximately 20g)
- 1 loaf wholemeal bread
Method
- Bring a saucepan of water to a boil. Add peas and cook for 30 seconds to 1 minute to blanch. Drain the peas and set aside to cool down.
- Zest lemon (reserve remaining lemon for step 3). Add to a bowl along with ricotta, 2 tsp olive oil, salt and pepper. Mix well to combine. Set aside in the fridge.
- Crush garlic and finely slice mint leaves (reserve some small leaves for garnish). Add to a bowl along with juice from half the lemon, 2 tsp olive oil and peas. Season to taste with salt and pepper.
- Slice bread. Brush slices with olive oil and toast in a sandwich press or frypan until golden.
- To serve, spoon ricotta mixture onto bread, making a small well in the centre to hold the peas. Add peas and garnish with reserved mint leaves.
Smoked Salmon Bagel Tart
Ingredients :
Serves 6-8
Cooking notes:
Serves 6-8
- 1 sheet puff pastry ((approximately 300g)
- 250g cream cheese
- 2 tsp white sesame seeds
- 2 tsp black sesame seeds
- 2 tsp poppy seeds
- 1 tsp garlic granules
- 1 tsp onion flakes
- 1 egg
- 100g capers
- 1 red onion
- 1 packet dill (approximately 10g)
- 100g smoked salmon
Method
- Thaw pastry and bring cream cheese to room temperature. Pre-heat oven to 200ºC and line an oven tray.
- To make bagel seasoning, add sesame seeds, poppy seeds, garlic granules and onion flakes to a small bowl. Mix to combine.
- Place the thawed puff pastry on a lined oven tray. Use a small knife to create a 1cm border around the edge of the pastry. To do this, gently score the pastry; do not cut through the pastry. Use a fork to prick the surface of the puff pastry inside the border. You can’t overdo this, prick it as much as you like.
- Crack an egg into a bowl with 2 tsp of water, then whisk to combine. Brush all over the pastry. If you have any leftover egg mix, brush another layer onto the pastry.
- Sprinkle bagel seasoning on the pastry border.
- Bake pastry for 15-20 minutes until golden, and the border has puffed up. If the centre puffs up, poke it with a fork to deflate or smash it down with the back of a spoon. Set aside to cool to room temperature.
- Thinly slice the onion, drain the capers, and pick the dill fronds.
- To assemble, spread cream cheese onto the centre of the pastry. Layer on the smoked salmon, red onion, capers and dill. Slice to serve.
- Thaw pastry in the fridge or in a cool spot on your kitchen bench.
- Try a layer of crème fraîche, whipped feta or lemony ricotta instead of cream cheese for a slightly lighter or tangier finish.
- Switch up the toppings with these options:
- Thinly sliced radishes, blanched or raw asparagus tips (thinly sliced), lemon zest and parsley
- Fresh, sliced tomatoes, crumbled goat cheese and mixed herbs (parsley, basil, and oregano all work beautifully)
- Cream cheese base mixed with a swirl of basil pesto, crumbled feta, and rocket leaves
Want to make this at home? We used Empire Pastry Puff Pastry, Community Co Baby Capers, and Catalano's Seafood Smoked Salmon from the Dinner Twist Marketplace.
