Egg-cellent ideas for Easter brunch!

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Easter weekend’s coming up – and nothing beats brunch ideas, starring eggs! Eggs are so symbolic of the season, and they’re also so delicious, and good for you.

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Here’s a selection of eggy ideas perfect for the coming weekend, or any time you’re considering brunch for yourself, family and friends. All recipes courtesy of Eggs.ca.

Hard Boiled Easter Bunny

This hard-boiled egg Easter bunny is fun to make and serve, especially for the smallfry. All that’s needed are two hard-boiled eggs:

Take one hard boiled egg, cut in half vertically. Use first half to make the bunny’s body. Take the second half, and cut it into another half vertically. Use these two quarters to make the ears.

Take a second boiled egg, and cut in half horizontally. Use one half to create the bunny’s head. To create a flatter base for the head, cut a slice of the egg white. Save this piece for the tail. Using the remaining half, cut into quarters to create the feet.

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Start assembling your Easter bunny on a plate. Place the two ears, the head, and the body with yolk facing up, and arrange around the head. Place the feet and tail whites up. Place around the body.  Use black pepper, seeds or herbs to give your bunny a face.

Eggs Benedict Casserole

A great choice if you have company coming over for brunch. Prep it the night before and refrigerate overnight. In the morning just pop it into the oven. For best results, make the hollandaise sauce fresh before serving.

2 cups chopped ham

6 English muffins, cubed

6 eggs

1 1/4 cups milk

1/2 tsp. each dry mustard and paprika

1/4 tsp. freshly ground pepper

Hollandaise Sauce

3 egg yolks

1/4 tsp. dry mustard

Dash hot sauce

4 tsp. lemon juice

1/2 cup unsalted butter, melted and hot

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Pinch paprika (optional)

Place 1 cup of ham on bottom of a greased 8-in. square (2 L) baking dish. Top with English muffin and scatter remaining ham overtop. In a bowl, whisk eggs, milk, dry mustard, paprika and pepper. Pour overtop of English muffins and ham. Cover and refrigerate overnight. Preheat oven to 350F. Bake until tester comes out clean, 60 to 70 minutes.

Hollandaise Sauce

Meanwhile, in blender combine egg yolks, dry mustard, hot sauce and lemon juice. With blender running, slowly pour in the butter in a steady stream. Blend until thickened, 5 to 10 seconds. If sauce is too thick, add 1 to 2 Tbsp. hot water.

Serve over casserole. Sprinkle with paprika, if desired.

Lemon Ricotta Hotcakes with Blueberry Syrup

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A delicious weekend breakfast option.

Hotcakes

3 large eggs

2 large egg whites

1 cup smooth ricotta cheese

1/4 cup butter, melted

2 Tbsp. granulated sugar

1 Tbsp. lemon zest, grated

1/4 tsp. salt

1 1/2 cups all-purpose flour

Blueberry syrup

2 cups blueberries, fresh or frozen

2 cups maple syrup

2 tsp. lemon juice

Hotcakes: In a medium bowl, whisk together whole eggs, ricotta, butter, sugar, lemon zest, and salt until smooth. Stir in flour just until combined. In another bowl, whisk egg whites until stiff peaks form. Using a spatula, gently fold whites into batter until well combined.

Set a greased, large non-stick skillet over medium heat. Drop in heaping tablespoons of batter to form small, round hotcakes. Cook until golden, about 1 1/2 minutes per side. Serve hotcakes warm with blueberry syrup.

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Blueberry syrup: In a medium saucepan, combine all ingredients. Bring to a boil over medium high heat, then reduce heat to low and simmer, stirring occasionally, until blueberries are very soft. Remove pan from heat and, using a potato masher, mash blueberries. Strain mixture through a fine-mesh sieve set over a bowl. Discard blueberry pulp. Pour syrup into an airtight container and refrigerate.

Basic Frittata

Sometimes referred to as an “egg pizza,” the frittata has many variations. Try an all-vegetable version, or add chopped meat, seafood, or a combination of all three.

8 eggs

1/2 cup water

Fresh or dried herbs, to taste (optional)

1/8 tsp. each salt and pepper

2 cups chopped vegetables, meat, poultry, or seafood, or a combination

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1/2 cup shredded cheese

Preheat oven to broil. Whisk eggs, water, herbs, salt and pepper in medium bowl. Set aside.

Lightly spray 10-inch non-stick ovenproof skillet or cast iron pan with cooking spray. Heat skillet over medium heat. Add filling ingredients, saute or heat, stirring frequently. Pour in egg mixture. As eggs set around edge of skillet, using spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 8 to 10 minutes.

Sprinkle cheese over top. Place skillet under preheated broiler for 2 or 3 minutes to melt cheese and puff up frittata or cover with lid and cook for a couple minutes on stovetop.

Lemon Coconut Squares

Lemon and coconut are combined to make the perfect sweet treat. Makes about 30 two-inch squares.

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Crust

2 cups all-purpose flour

1/2 cup icing sugar

1 cup butter, softened

Filling

4 eggs

2 cups sugar

1/2 cup lemon juice

1 Tbsp. grated lemon peel (optional)

1/4 cup flour

1/2 tsp. baking powder

1/2 cup desiccated coconut

Crust: In medium mixing bowl blend together flour and icing sugar. Add butter and mix thoroughly. Grease bottom and sides of a 9 x 13 in. baking dish. Pat dough evenly into bottom of dish. Bake at 350F until set, about 20 to 25 minutes. Allow to cool.

Filling: In medium bowl beat together eggs, sugar, juice and peel. Gradually add flour and baking powder, blending thoroughly. Stir in coconut. Pour over crust, spreading evenly to edges. Continue baking at 350F until set, about 20 to 25 minutes. Allow to cool before cutting.