Forget chocolate for just a second (difficult we know) and have a look through this little lot, tasty recipes with eggs, fabulous for any Easter celebrations.
Whip up a storm with these delicious dishes, from breakfast to brunch and beyond, these people pleasers will look great on any Easter table
Easter Egg Recipes – Poached eggs with Tenderstem® broccoli, parmesan and truffle oil
This dish uses just four ingredients for maximum impact – serve it for breakfast to start the day or as part of a lazy weekend brunch. Ready in 10 minutes, this dish uses ingredients you’re likely to have in your store cupboard or fridge, making it the perfect solution for when you wake up and are lacking inspiration or a fridge full of fresh ingredients.
Prep time: 5 mins. Cooking time: 5 mins. Serves: 2
- 200g Tenderstem® broccoli
- 2 eggs
- 10-15 Parmesan shavings
- Truffle oil
Steam the Tenderstem® broccoli for 2 minutes in salted water.
Bring a small saucepan of water to the simmer. Swirl the water to make a whirlpool then in one quick movement, tip the egg into the middle of the whirlpool. Do the same with the second egg and cook for 2 ½ – 3 minutes for a runny yolk.
Remove eggs with a slotted spoon and drain on kitchen towel.
Arrange the Tenderstem® broccoli on a plate, top with the eggs, sprinkle with the parmesan shavings and drizzle with truffle oil. Season and enjoy!
Easter Egg Recipes – Tenderstem® broccoli green eggs
Give your breakfast or brunch a Mexican-inspired makeover with this Tenderstem® broccoli green eggs recipe. Ready to eat in under half an hour, this is the perfect dish for a dose of punchy flavour to start the day.
Prep time: 20 minutes. Cooking time: 6 minutes. Serves: 6
For the sauce:
- 200g Tenderstem® broccoli, roughly chopped
- 1 large green pepper, deseeded and roughly chopped
- Zest and juice of 2 limes
- 4 tbsp extra virgin olive oil
- 200g plain yoghurt (swap for dairy free if you like or use coconut milk for a thinner sauce), plus a few extra spoonfuls to serve
- 50g coriander, leaves and stalks chopped (save a few leaves to garnish)
- 1 large garlic clove
- 80g pumpkin seeds
- 1 green chilli, chopped, deseeded (optional)
- Salt and pepper
For the eggs:
- 60g butter
- ½ -1 tsp sweet smoked paprika
- 12 eggs
- 3 avocados, sliced and tossed in lime juice (optional)
- ½ small red or white onion, or 3 spring onions, thinly sliced (optional)
- Chopped chilli or chilli flakes, to serve
You’ll also need:
- 1 large or 2 medium frying pans
- 1 or 2 large shallow serving bowls
In a smoothie maker or using a hand held blender, blend 140g of the Tenderstem® broccoli, the green pepper, half of the lime zest and juice, the olive oil, yoghurt, coriander, garlic, pumpkin seeds and chilli (if using) until smooth. Season with salt and pepper to taste.
Heat the butter in a frying pan over a medium high heat. Add the remaining broccoli and stir-fry for a few minutes. Remove from the pan and set aside.
Add the paprika to the frying pan, crack in the eggs (you’ll need to cook them in batches), cook for around 1 minute then turn the heat down to medium low and fry for another few minutes until crispy underneath and the whites are cooked through.
Take the pan off the heat, and roughly separate the eggs to make it easier to lift or slide them out on to your serving plate.
To serve, pour the green sauce into the pan and gently mix with the buttery juices. Top with the eggs, Tenderstem® florets, and slices of avocados and onions (if using), and garnish with the coriander and a sprinkle of chilli to serve. Alternatively, spoon the sauce into six warmed shallow serving bowls, top with all the above ingredients and pour over the buttery pan juices. Delicious served with tortillas or tacos for dipping.
Easter Egg Recipes – Tenderstem® broccoli tuna niçoise salad
Try this tasty take on a classic niçoise salad, ready in just 20 minutes. The creamy saffron dressing is rich and sumptuous, combined with delicate Tenderstem® broccoli, griddled chunks of tuna steak, butterbeans and boiled eggs, this salad is fit for royalty!
Prep time: 5 minutes. Cooking time: 15 minutes. Serves: 2 generously
- Good pinch of saffron
- 2 tbsp extra-virgin olive oil or butter, plus an extra 2tbsp oil for the tuna
- Sea salt and pepper
- 1 tuna steak
- 4 eggs
- 200g Tenderstem® broccoli
- 125g reduced-fat crème fraiche
- 400g can of butterbeans, drained and rinsed
- Sprinkle of cayenne pepper or a few dashes of Tabasco sauce (optional)
- Add the saffron and 1 tbsp water to a small saucepan set over a medium heat and bubble until half the water has evaporated.
- Mix the oil through and heat for around 30 secs – or if using butter, add to the pan, melt and bubble for 30-60 seconds until lightly golden. Tip the mixture into a medium bowl to cool slightly.
- Season the tuna steak with sea salt and coat with the 2 tbsp olive oil. Heat a heavy-based griddle pan on high. Add the tuna steak to the hot pan and sear, then turn over and sear on the other side (this will take approx. 60 seconds on each side). When cooked to your liking, take off the heat and set aside to rest. Then cut into chunks.
- Bring a pan of water to the boil. Cook the eggs for 6-8 mins, adding the Tenderstem® broccoli to the pan for the last 2 mins. Drain, then peel and halve the eggs.
- Add the crème fraiche to the bowl with the saffron mixture and season with salt and pepper. Add the Tenderstem® broccoli and the butterbeans and fold together. Divide between 2 serving plates and top with the griddled tuna steak and eggs. Sprinkle with cayenne pepper or Tabasco if you like.
For the Truffled Duck
500ml beef stock
1 small bunch of thyme
1 bay leaf
4 duck legs
1 x 90g jar cep and truffle paste
200ml chicken stock, reduced and well flavoured
1 tbsp soy sauce
For the Baked Egg
4 duck eggs
1 shallot, very thinly sliced
Small bunch of spring onions, very thinly sliced
1 tbsp cornichons, chopped
Baby watercress leaves, picked over
Celery leaves, picked over
• For the truffled duck, warm up the beef stock with the thyme and the bay leaf in a saucepan.
• Place the duck legs in a solid steam container, pour over the warmed stock. Cover with a lid. Place in a steam oven and cook at 100°C for 3 hours.
• When cool enough to handle, shred the duck meat very finely and mix it with the cep and truffle paste, soy sauce and enough chicken stock to bind together.
• Spoon the mixture into four heatproof plates or bowls and crack a duck egg in the middle. Cover each plate with cling film and steam on 75°C for 6 minutes.
• To serve, add some sliced shallot, spring onions, cornichons, watercress, celery and nasturtium leaves on to each plate.