Easter weekend simply wouldn’t be a proper long weekend without at least one Easter brunch with the family. We suggest having the kids make simple work of all the delicious egg dishes you’re going to serve (because what else do you serve for a simple Easter brunch??), by blowing out some eggs for you (and then decorating them for the brunch table’s centrepiece, of course).
To make these three simple and tasty recipes, begin by blowing out the egg. Using a clean straight pin or pushpin, carefully pierce a hole at the top of the egg and a slightly larger one at the bottom.
Slip a toothpick through the hole to pierce the yolk and stir. You can blow the egg out with your own lung power, but a bulb syringe (like a nasal aspirator) placed over the hole on top makes easy work of this task (buy one to use each year just for this purpose). Squeeze the bulb to push the raw egg into a bowl. Refrigerate the contents immediately in a tightly covered container and use within two days.
We’ve transformed the Monte Cristo sandwich (essentially a fancy grilled cheese) into an easy-to-transport dish. Prepare this the night before and pop it into the oven to bake before serving so that it puffs up for a beautiful presentation.
Get the recipe: Monte Cristo Casserole.
Although this recipe looks complicated, it is a very simple process—there’s really no need to fear the soufflé! This recipe is made in 1-cup-sized ramekins, but ¾-cup-sized ramekins are fine if that is what you have (it will make 10).
Get the recipe: Make-Ahead Asparagus Herb Souffle.
With the flavours of the Southwest, this simple-to-make frittata will spice up your brunch—and the leftovers are great for lunch too. Though it doesn’t pack the same nutritional punch, leftover rice can be substituted for quinoa.
Get the recipe: Baked Corn and Quinoa Frittata.