7 recipes for Easter brunch

Invitation to Sunday brunch

This time you have invited guests for brunch at Easter. And of course you want to offer them a top buffet, really Eastery. No problem, you've got this party service under control with our 7 recipes.

via steffen.gippner

03/21/2024, 15:42

Mit diesem Brunch wird Ostern zu einem unvergesslichen Gaumen-Erlebnis. Alle 7 Rezepte finden Sie mit Zutaten und Zubereitungs-Anweisungen, wenn Sie sich durch die Bildergalerie klicken. Viel Spaß und guten Appetit! — This brunch will turn Easter into an unforgettable culinary experience. You can find all 7 recipes with ingredients and preparation instructions by clicking through the picture gallery. Have fun and bon appétit!

**Hearty pot roast with spicy beer gravyIngredients for 8 portions:**- 2 kg pork shoulder - salt ground pepper - 2 cloves garlic - 6 red onions - 4 tbsp clarified butter- 300 ml light beer - 5 tbsp pickled red peppercorns - cumin powder - 300 g leek - 150 ml cream Sauce thickener1 Wash and dry the meat and tie with kitchen string. Season with salt and pepper. Peel and crush the garlic cloves and spread over the meat. Peel the onions and cut into wedges.2. heat the clarified butter in a roasting tin and brown the meat on all sides for approx. 4 minutes. Add the onions and fry for a further 3 minutes. Pour in the beer and simmer over a low heat for approx. 30 minutes. Cover and simmer for a further 60 minutes.3 Drain the peppercorns. Clean and wash the leek and cut into thin rings. Stir in the peppercorns and leek 8 minutes before the end of the cooking time. Season again with salt, pepper and cumin powder.4 Remove the meat and keep warm. Bring the stock to the boil briefly and stir in the cream. Thicken everything with sauce thickener. Cut the meat into slices and arrange on a platter. Serve the sauce separately.Preparation: 25 minutes, cooking time: approx. 100 minutes; per portion: 578 kcal, E 53 g, F 38 g, KH 6 g, BE 0.5KH: carbohydrates, F: fat, E: protein, BE: bread units

**Eggs with delicious dipsIngredients for 8 portions:For the hazelnut and herb cream:** - 150 g crème fraîche - 2 tbsp sour cream - 2 tbsp hazelnuts, chopped - 1 tsp hazelnut oil - 1/2 bunch chives, chopped - 1/2 bunch parsley, chopped - salt - pepper - Worcester sauce.For the mustard cream:- 1 orange - 2 egg yolks - 125 ml oil - 2-3 tsp grainy Dijon mustard - 2 tsp crème fraîcheFor the apple and celery vinaigrette:- 1 tsp medium-hot mustard - 1 tbsp white wine vinegar - 3 tbsp oil - 60 ml apple juice - 1 shallot, diced - 1 stalk celery, diced - 1 small sweet and sour apple, grated - 16 hard-boiled eggs1. for the hazelnut and herb cream, mix the crème fraîche with the sour cream, hazelnuts, nut oil and herbs. Season to taste with salt, pepper and Worcester sauce.2. for the mustard cream, grate the orange zest and squeeze out the juice. Mix the egg yolks. Pour in the oil, stirring constantly, until a thick mayonnaise is formed. Mix the mayonnaise with the mustard, crème fraîche, orange juice and orange zest and season with salt and pepper to taste.3. for the apple and celery vinaigrette, mix the mustard, vinegar, pepper and salt well. Whisk in the oil with a fork. Stir in the apple juice, apple, shallot and celery. Season the apple vinaigrette to taste with salt and pepper. Peel the eggs and serve with baguette and dips.Preparation: 35 minutes; per portion: 488 kcal, E 17 g, F 44 g, KH 7 g, BE 0.5

**Eggs on a skewer - how deliciousIngredients for 8 portions:**- 16 hard-boiled eggs - 6 slices of toast - 2 1/2 bunches of spring onions, in fine rings - 3 tbsp butter - 2 tsp mustard powder - 350 g heavy cream cheese - salt - freshly ground pepper - 16 wafer-thin slices of Parma ham - 180 g rocket1. peel the eggs and cut into thirds crosswise. Remove the crusts from the toast and roll it a little flatter between cling film using a cake roller. Cut out cookies from the toast the same diameter as the middle egg slices.2. mix the spring onions with the butter, mustard powder and cream cheese. Season the cream with salt and pepper to taste. Layer the egg slices with the leek and cheese cream, bread slices, Parma ham and rocket leaves and stick together with wooden skewers.3. arrange the skewered eggs on a platter with the remaining rocket.Preparation: 30 minutes; per portion: 410 kcal, E 26 g, F 28 g, KH 14 g, BE 1.1

**Potato salad with herbsIngredients for 8 portions:**- 800 g waxy potatoes - 1 cucumber - 1 onion - 1 box of cress - 1 bunch of chervil - 1 bunch of red chard salad - 1/2 bunch of dill - 3 borage leaves - 2 tbsp vinegar - 2 tbsp vegetable stock - 1 tsp pickled green peppercorns - salt - 4 tsp honey - 4 tbsp oil.1. wash the potatoes thoroughly and bring to the boil. Cover and cook for approx. 20 minutes. Drain, allow to steam and peel.2. peel and slice the cucumber. Peel and dice the onion. Wash and dry the herbs and lettuce and roughly chop the leaves.3. bring the vinegar to the boil with the stock, onions and peppercorns. Season with salt and honey and add the oil while stirring. Slice the potatoes and mix with the cucumber and dressing. Leave to stand for 30 minutes and fold in the herbs. Season to taste, dress and serve.Preparation: 30 minutes, cooking: approx. 20 minutes; per portion: 240 kcal, E 4 g, F 10 g, KH 31 g, BE 2.8

**Egg carpaccio with herb saladIngredients for 8 portions:**- 8 hard-boiled eggs - salt - freshly ground pepperFor the vinaigrette:- 2 boiled potatoes (about 150 g) - 1 tbsp medium-hot mustard - 4 tbsp white wine vinegar - sugar - 8 tbsp oil - 3 bunches mixed herbs.1. peel the eggs and cut into slices using an egg slicer. Arrange the slices from one egg at a time on a serving plate. Season lightly with salt and pepper.2. for the vinaigrette, mash the potato with a fork and pass through a sieve if necessary. Mix the mashed potato, mustard, vinegar, salt, pepper and a pinch of sugar well with a fork. Whisk in the oil in a fine stream.3 Rinse the herbs, pat dry and pluck or chop according to size. Mix the herbs and add to the egg slices. Drizzle the vinaigrette over the eggs and salad.Preparation: 25 minutes; per portion: 223 kcal, E 8 g, F 12 g, KH 6 g, BE 0.5

**Eggs in vinegar marinadeIngredients for 8 portions:**- 16 eggs - 1 bunch tarragon - 1 L white wine vinegar - 2 red onions, diced - 1 piece fresh ginger (5 cm), sliced - 2 tbsp white peppercorns1. hard boil the eggs. Wash and dry the tarragon and pluck off the leaves. Rinse the eggs in cold water, peel and place in a glass jar with the tarragon.2. bring the vinegar to the boil. Add the onions, ginger and pepper. Pour the lukewarm vinegar over the eggs. Leave to cool and infuse overnight. Keep refrigerated for about a week.Preparation: 15 minutes, cooking: approx. 6 minutes; per portion: 169 kcal, E 14 g, F 12 g, KH 1 g, BE 0

**Lemon cream puff pastry eggsIngredients for 8 portions:**- 2 packs of fresh butter puff pastry, 270 g each (refrigerated shelf) - 30 g powdered sugar - 200 ml whole milk yogurt - 1 pack of 1-2-3 fruit spread (130 g each, e.g. SweetFamily) - juice and zest of one lemon, - 1 small tin of halved apricots - flour for the work surface.1. sprinkle the work surface with flour and roll out the puff pastry sheets side by side. Cut out 16 circles with a cutter (approx. 10 x 10 cm). Place 8 puff pastry circles a little apart on a baking tray lined with baking paper. Cut out a smaller circle (approx. 6 cm) from the center of the remaining 8 puff pastry eggs.2. place the cut-out pastry circles as an edge on the whole pastry circles, press down a little and sprinkle with 1 tbsp powdered sugar. Bake in a preheated oven (electric: 200°C/convection: 180°C) on the middle shelf for approx. 30 minutes until golden brown.3. beat the yogurt, 1-2-3 fruit spread, grated lemon zest and juice in a bowl with a hand mixer for approx. 2 minutes until creamy. Fill the mixture into a piping bag with a perforated nozzle (12 mm).4 Dust the edges of the cooled pastry with the remaining powdered sugar if necessary, fill the cavities with lemon cream and press a drained apricot half into each circle.Preparation: 30 minutes, baking: 30 minutes; per portion: 258 kcal, E 3 g, F 10 g, KH 36 g, BE 3

A few extra tips for your Easter brunch:

Perfectly cooked eggs

Eggs will not burst when boiled if they are placed in a saucepan just covered with cold water and only then heated. Boiled eggs are easier to peel if you place them in a bowl of cold water for about 30 seconds after boiling.

Firm jacket potatoes

Potatoes will not overcook so quickly if you add a small piece of butter to the cooking water.

Fresh herbs

Herbs can be frozen in portions in ice cube trays. This way you always have fresh herbs to hand for seasoning or refining.

How long does the egg last?

Easter time is egg time. But how long do hard-boiled eggs actually keep? When cooking eggs yourself for brunch or the Easter nest, you should make sure that the eggs have not been cracked during cooking. If the shell is damaged, germs can penetrate and the eggs will spoil more quickly. They should then be placed in the fridge and eaten within a few days. Hard-boiled eggs from the shops can be kept for several weeks at room temperature, provided the shell is intact.

What time do you brunch at Easter?

Wondering what time Easter brunch is actually served? Easter brunch is a special event and the perfect time to spend an unforgettable time with family and friends.

Easter brunch is all about having an extended breakfast and starting the day in a relaxed and leisurely way - which is why there is no set time for this meal.

However, Easter brunch usually takes place between 10 am and 2 pm. This period gives you enough time to look for Easter eggs, get dressed up and prepare for the feast before sitting down at the laid table.

Of course, you are free to start your Easter brunch earlier or later. The important thing is that you enjoy the time with your loved ones and have a wonderful Easter. Be creative and make your Easter brunch an unforgettable experience!