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EASTER BRUNCH RECIPES

1. CARROT CAKE PANCAKES WITH CREAM CHEESE MAPLE SYRUP FROSTING

INGREDIENTS:

Carrot Cake Pancakes

3/4 cup carrot purée (recipe at the bottom or from a jar)

3/4 cup plain yogurt

1/2 cup milk

2 large eggs

1 teaspoon oil

3 tablespoons brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon vanilla

1+1/4 cup flour

1/4 cup quick oats

2 teaspoons baking powder

1/2 cup chopped pecans

oil for frying pancakes (I like using coconut oil)

Cream Cheese-Maple Syrup

1/4 cup cream cheese (room temperature)

1/4 cup plain yogurt

1.5 tablespoon dark maple syrup (or more for sweeter syrup)

INSTRUCTIONS:

For the Carrot Cake Pancakes

In a large bowl whisk together all the wet ingredients until well combined.

Add all the spices, dry ingredients, chopped pecans and whisk just until flour disappears. Do not over mix. Batter will be lumpy.

Heat pan on medium heat, lightly brush with oil and add heaping tablespoons of batter.

Cook for 3-4 minutes until bubbles start to appear and the batter looks no longer glossy.

Flip and cook for another 3-4 minutes. Repeat with the rest of batter.

For the Cream Cheese-Maple Syrup

Whisk all the ingredients really well until smooth and creamy.

Serve Carrot Cake Pancakes with Cream Cheese-Maple Syrup and some extra pecans on the side.

NOTES:

If you are making your own carrot  purée then for 3/4 cup you need about 2 medium carrots. You may end up with a bit more purée though. To make it yourself, steam the carrots and then purée in a food processor until very smooth, you may need to add a couple of tablespoons of steaming water if they are too chunky.

You can keep pancakes in 200F oven while making them in batches.

Cream Cheese-Maple Syrup doesn't have a lot of maple syrup so you could add more for more sweetness. 

Recipe and Image from Imagelicious

2.  SMOKED SALMON EGG STUFFED AVOCADOS

INGREDIENTS:

4 avocados

4 oz smoked salmon

8 eggs

Salt

Black pepper

Chili flakes

Fresh dill

INSTRUCTIONS:

Preheat oven to 425°F.

Halve the avocados remove the seed. If the hole looks small, scoop out a small bit at a time until it can hold an egg.

Arrange the avocado halves on a cookie sheet, and line the hollows with strips of smoked salmon. Crack each of the eggs into a small bowl, then spoon the yolks and however much white the avocado will hold.

Add salt and fresh cracked black pepper on top of the eggs, to taste.

Gently place the cookie sheet in the oven and bake for about 15-20 minutes.

Sprinkle chili flakes and fresh dill on top.

Serve warm.

Recipe and Image from Fresh Planet Flavor

3.  HASH BROWN EGG NESTS WITH AVOCADO

INGREDIENTS

15 oz. frozen shredded hash browns, thawed

1 cup Cheddar cheese, shredded

1 tablespoon olive oil

8 medium eggs

Salt and pepper to taste

2 slices cooked bacon, crumbled

1 tablespoon Cheddar cheese, shredded

½ tablespoon parsley, chopped

2 avocados, sliced and chilled

INSTRUCTIONS

Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl

Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests

Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes

Crack a medium egg into each nest and season with salt and pepper to taste

Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley

Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes

Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan

Dish and serve with chilled avocado slices

Recipe and Image from The Cooking Jar

4.  HONEYED RICOTTA AND ASPARAGUS BUNDLES

INGREDIENTS:

1 frozen Pepperidge Farm® Puff Pastry Sheet, thawed according to package directions

3/4 cup ricotta cheese

1/4 cup parmesan cheese, grated

2 tbsp pure honey

1 small bunch asparagus (about 1/2lb), woody ends removed

1 tbsp olive oil

6 slices pancetta (alternatively use nitrate-free ham)

zest from one lemon

salt and pepper to taste

1 large egg, plus 1 tbsp water for egg wash

INSTRUCTIONS:

Preheat oven to 425F and line a baking tray with some parchment paper

On a lightly floured surface, roll the puff pastry Sheet out to a large square, about twice its size. Cut into 6 equal squares

In a small bowl combine the ricotta and parmesan and stir well

Brush the puff pastry sheets with the egg wash. Spoon the ricotta-parmesan mixture evenly between the 6 sheets and spread it with the back of the spoon. Drizzle the honey on top of the ricotta mixture

Place a slice of pancetta on top of the parmesan mixture, followed by about 3 asparagus spears and a little sprinkle of lemon zest. Drizzle with a little bit of olive oil and use a pastry brush to brush over the asparagus. Salt and pepper to taste

Wrap the pancetta around the asparagus, then wrap the puff pastry. Make sure the puff pastry is overlapping and press down a little bit to ensure it sticks

Brush the puff pastry with some more egg wash, pop on the baking sheet and bake for about 15 minutes, or until golden and puffed. Serve immediately

Recipe and Image from Whole Food Bellies