Easter brunch recipes


 Scrambled Eggs with Fresh Goat Cheese, Sundried Tomatoes and Scallions

Serves 8


·         16 large eggs, cracked

·         1/2 cup half and half

·         Kosher salt and black pepper to taste

·         1 tablespoon butter for pan, or more to taste

·         3 oz fresh goat cheese, crumbed (you can use feta if you prefer, or even cream cheese)

·         1/4 cup sundried tomatoes packed in oil, roughly chopped

·         2 scallions, washed and sliced fine


1.     Combine eggs, half and half and salt and pepper.  Whisk well.

2.     Heat large non-stick pan until hot.    Add butter and melt to coat pan.

3.     Scramble eggs over high heat, shaking pan occasionally and stirring.  Cook to prefered doneness.

4.     Sprinkle with goat cheese, sun dried tomatoes and scallions.



Chilled Asparagus with Lemon Black Olive Vinaigrette

Serves 8

 Lemon Black-Olive Vinaigrette


·         3 T fresh lemon juice

·         1/2 small shallot, chopped fine

·         2 teaspoons dijon mustard

·         1/2 cup extra virgin olive oil

·         1/4 cup pitted kalamata olives, chopped roughly

·         Kosher salt and pepper to taste

 1.     Mix ingredients

 Chilled Asparagus

·         2 lb asparagus trimmed

     Blanch in salty boiling water (salty like the sea) for 2 minutes

2.     Put in ice bath to chill


Amazing Beignets with Maple Glaze

Serves 8



·         1/2 cup water

·         1 Tablespoon sugar

·         1 teaspoon salt

·         1 Tablespoon butter

·         1.75 cups flour

·         4 large eggs


1.     Combine water, sugar, salt and butter in a small pot and bring to a boil. 

2.     Add flour all at once. Reduce heat to low and stir constantly with a wooden spoon until mix is thick and pasty. (cook 2 to 4 minutes).

3.     Dump dough into a stand mixer fitted with a paddle. Turn on and mix for 30 seconds to release a bit of heat. 

4.     Add eggs one at a time and on medium speed and mix until each egg becomes incorporated. 

5.     Chill batter at least 2 hours or up to 2 days.


Maple Glaze

1.     Whisk 1/2 cup powdered sugar with a small drizzle of maple syrup until the consistency is runny but thick.  This will take just 1 or 2 Tablespoons of syrup.


To Fry Beignets

 Prepare deep frier according to directions and heat oil to 375 degrees. 

2.     Using 2 teaspoons, drop round quarter size dollops into frier. 

3.     Fry about 8 minutes, or until puffed and browned and the beignets have gotten a bit crisp on the outside. 


·         Worry more about undercooking than overcooking.  Crisp is important (they will be moist inside.)  

·         Drain, and toss with maple glaze to taste. 


·         Serve warm or at room temp.

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