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It’s Easter weekend, you are preparing for a day of reflection with family and friends. Easter Egg Hunts, baskets to fill, and new clothes for Easter Sunday. How about a change in plans, we know there is always a big Easter dinner, but how about an Easter brunch. It can be held on Saturday or Sunday- your choice. Below are some tasty options for creating your menu.
Pecan Crusted French Toast
1. In a large skillet, melt 1 tablespoon butter over moderate heat.
2. Beat eggs, milk, vanilla, cinnamon, nutmeg and salt until well blended.
3. Sprinkle a heaping tablespoon of pecans onto a small plate.
4. Dip one slice of bread in egg mixture to coat both sides, then press one side into pecans on plate. Repeat with another slice of bread.
5. Cook slices, pecan side down, about 5 minutes or until lightly browned. Turn and brown other side.
6. Transfer to platter, cover and keep warm in a low oven; repeat dipping and cooking remaining slices, adding more butter as necessary to the skillet.
7. Serve with maple syrup.
Citrus Coconut Salad with Maple Syrup
1. Slice in between membranes of grapefruits and 1 navel orange to release segments into a sieve; transfer segments to a large platter.
2. Squeeze any remaining juice from citrus membranes into sieve. Set aside bowl with juice.
3. Slice remaining navel orange, blood oranges, and lime crosswise into 1/4-inch-thick rounds and layer atop grapefruit and orange segments on platter.
4. In a small bowl, combine 1/2 cup reserved juice with maple syrup.
5. Pour syrup mixture over citrus. (Citrus can be stored, covered, in a refrigerator for up to 1 day.)
6. Sprinkle coconut over citrus and gently toss. Garnish with tarragon before serving.
Note: Don’t have a sieve, then just use a small bowl
- 4 red potatoes
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
- Drain, cool cut into 1/2 inch cubes.
- In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper.
- Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
- Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper.
- Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.
- 1 onion, diced
- 1 clove garlic, crushed
- 1/2 cup sliced fresh mushrooms
- 1/4 cup diced green bell pepper
- 12 medium shrimp – peeled and deveined
- 5 eggs
- 1/2 cup milk
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon olive oil
- 4 ounces shredded Cheddar cheese
- 1 tomato, sliced
- In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes.
- Mix in shrimp, and cook until opaque. Remove from heat, and set aside.
- In a medium bowl, beat together eggs and milk. Mix in Old Bay Seasoning.
- Heat the olive oil in a skillet over medium heat.
- Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.
- 2 cups fresh or thawed frozen blueberries
- 2 (8 ounce) cartons non-fat lemon yogurt
- 10 gingersnaps, crumbled
- In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt.
- Then crumbled gingersnaps.