No sooner have the hectic Christmas holidays been forgotten than Easter is just around the corner. Many families and groups of friends like to celebrate this festival with a hearty Easter breakfast. To avoid falling into the stress trap (again), it is helpful to think about this in good time.
Easter breakfast: Good planning is half the battle
It’s best to start preparing right away: The more guests you want to cater for, the sooner you should invite them (and ask them to confirm their attendance promptly). Think about whether you really want to manage the entire buffet on your own – many guests will be happy if they can also contribute to the Easter breakfast.
The decorations are at least as important as the food and drinks, so start thinking about everything now – from the color scheme to the style. Check your stocks of decorative items so that you can add to them if necessary. If you don’t have the time or inclination for lavish decorations, don’t despair. Just a few spring flowers, candles, dyed eggs, chocolate bunnies and Easter-themed napkins will bring an Easter atmosphere into your home and onto your table.
One last tip for a stress-free Easter breakfast: set the table the day before.
Simple recipes for Easter breakfast
The choice of recipes is another important factor in ensuring that Easter breakfast doesn’t become a stress trap. Opt for simple recipes – the more elaborate a dish, the less time you have for everything else. Don’t be afraid to bring one or two new dishes to the table alongside the classics.
A classic for Easter breakfast…
Hard-boiled and brightly colored Easter eggs are a must at the Easter breakfast table. Other classics that are a must for Easter breakfast in this country are Easter striezel, Easter wreaths and Easter pinzen, as well as an Easter lamb or Easter bunny made from sponge or sponge cake. The same applies, at least in Carinthia, to the Reindling filled with cinnamon, sugar, nuts and raisins, which is traditionally baked on Maundy Thursday.
Another classic is Easter ham, either on its own or in bread dough. For the latter, a piece of smoked Easter ham is cooked, wrapped in bread dough and then baked in the oven.
…and beyond
Do you want to modify or add to the classics a little? There are quick and easy recipes or alternatives for this too: Instead of dyed eggs, how about an egg dish or an omelette? Fresh herbs not only add flavor to both, but are also a feast for the eyes. Instead of Easter ham, you can serve a cold meat platter or ham rolls.
Or would you prefer a quiche or a tarte flambée? Not only are both quick to make thanks to the ready-made doughs available in most supermarkets, but they can also be prepared with or without meat. So how about a spinach quiche, for example?
Spinach quiche:
Dough:
220g flour
100g cold butter
1 egg
1 tbsp cold water
1 pinch of salt
(or ready-made dough)
Covering:
450g frozen spinach
1 small onion
250g sour cream or crème fraiche
100g feta
3 eggs
70g grated cheese (e.g. Gouda or mountain cheese)
Preparation:
- For the dough, quickly knead together the flour, cold butter, egg, water and salt. Shape the dough into a ball, wrap in cling film and chill for half an hour.
- Preheat the oven to 180 degrees top and bottom heat.
- Finely chop the onion, sauté with the defrosted and squeezed frozen spinach in a little olive oil. Leave to cool slightly and then mix with the finely diced feta.
- Roll out the pastry and place in a tart tin (28 cm in diameter) – don’t forget the edges! Then prick the base with a fork and sprinkle with breadcrumbs if necessary.
- For the topping, mix the cream or crème fraîche and eggs, season with salt, pepper and herbs if necessary. Spread the spinach and feta mixture over the base and pour over the topping.
- Bake the quiche for ten minutes, then sprinkle with cheese and bake for a further 30 minutes. To prevent the surface from getting too dark, the quiche may need to be covered towards the end of the baking time.
Spreads with or without meat are another hot tip for Easter breakfast – not least because they can be prepared the day before. How about a wild garlic spread or a radish and cress spread, for example?
Wild garlic spread:
Ingredients:
250g curd cheese
1/8 liter buttermilk
10 dag wild garlic
(Herbal) salt
Pepper
Preparation:
Mix the curd cheese and buttermilk, wash and chop the wild garlic leaves and add to the mixture. Season to taste with (herb) salt and pepper.
Radish and cress spread:
Ingredients:
100 g radishes
4 tbsp cress
2 tbsp chives, finely chopped
100 g skyr, curd cheese or cream cheese
½ tsp (herb) salt
1 pinch of pepper
1 teaspoon lemon juice
Preparation:
Wash, dry and finely chop or grate the radishes. Mix the skyr, curd cheese or cream cheese with the cress and chives, squeeze out the radishes and fold in. Season to taste with salt, pepper and lemon juice.
Sweet treats are a must at Easter breakfast
For all those who want to satisfy their sweet tooth instead of or in addition to sweet classics such as jam, honey, Striezel, Reindling and Easter lamb, there is also a large selection of recipes: how about a carrot cake or an eggnog cake to match Easter, for example?
Carrot cake
Ingredients:
300g all-purpose flour
2 teaspoons baking powder
150g sugar
2 sachets of vanilla sugar
1 pinch of salt
120 g melted butter
3 eggs
3 medium-sized carrots, grated
1 tbsp lemon juice
80g walnuts or hazelnuts, grated
Glaze:
100g powdered sugar
Lemon juice
Preparation:
- Mix the flour and baking powder, gradually add the remaining ingredients. Stir the mixture well, then pour into a greased and floured cake tin. Bake in the lower half of the oven preheated to 180 degrees for approx. 50 minutes.
- For the icing, mix the powdered sugar and lemon juice to form a thick mixture. Brush the still-warm cake with it.
Eggnog cake
Ingredients:
5 eggs
250g powdered sugar
2 sachets of vanilla sugar
1/8 liter oil
¼ liter egg liqueur
250g flour
1 sachet of baking powder
Chocolate sprinkles or Nutella as desired
Preparation:
- Beat the eggs, icing sugar and vanilla sugar until frothy, mix in the oil and egg liqueur and stir in carefully.
- Mix the flour and baking powder and fold into the mixture. Add chocolate sprinkles or Nutella if desired.
- Bake at 180 degrees for approx. 45 minutes. If that’s not sweet enough for you, you can sprinkle the Guglhupf with powdered sugar or spread with icing.
If you prefer a creamy texture, you don’t have to miss out: Creams made from mascarpone, yoghurt or curd cheese are quick to prepare. Poured into glasses and decorated with half a tinned peach, you have a fried egg in a glass. If you want a little crunch, simply crumble butter cookies and add them to the base of the cream. An eggnog tiramisu is also always a hit.
And now one last tip: don’t give a damn about perfectionism! None of the guests expect gourmet cuisine or perfect service, but for them the best thing about Easter breakfast is being together.
Related posts:
Easter recipes for every taste
