Easter 2022

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Soon it will be Easter again! And of course, a delicious Easter breakfast is a must. But how do you put together an Easter brunch? How many sandwiches do you provide? And which dishes to make? I will be happy to make a list for you.

Crisp bread rolls and delicious gingerbread, fresh from the baker. Provide 3 to 4 types of bread, such as full grains bread, milk bread… Tip: too much bread left over after the Easter brunch? Make 1 loaf from 2 half loaves and freeze.

  • Different kinds of toppings: Make sure there is enough variety: jams, cooked and dried ham, slices of cheese, spreads…
  • Eggs: perfectly boiled eggs, scrambled eggs, omelette, fried eggs or rather a breakfast muffin with egg?
  • Fruit or fruit salad: Especially our seasonal fruit, they are real taste bombs.
  • Yoghurt or other dairy products, preferably natural.
  • Tip: let your guests pimp their yoghurt with fruit and toasted bread pieces.

What to drink

– Coffee and tea: Make it easy for you to provide a thermos. Set out a tray of tea bags so that your guests can make their own choices. That way, you do not have to run back and forth to get a fresh cup for everyone.

– Milk: Provide some hot frothed milk. That way your guests can make their own delicious cappuccino or latte. Are there children present? Then provide some extra milk. Or make a strawberry-bananas-pear milkshake.

– Different kinds of fruit juice: Apple juice straight from the farmer is always a success.

– A jug of water with slices of cucumber, apple or mint leaves. Or make ice cubes with fresh herbs or edible flowers. Instant party effect!

An Easter brunch for a large group

Limit the stress on the morning to prepare as much as possible in advance. Just think of quiche lorraine, meatloaf, vegetable wraps, soups… Also always a hit at brunch: a cheese platter. Minimum effort, maximum effect!

Tip: did you know that you can also cook bacon in the oven? Place a baking sheet in an oven dish, arrange the strips of bacon on top and slide them into an oven at 180°C. Meanwhile, you have time to finish the rest of the Easter brunch.

Easter brunch among adults

Experiment is welcome, but be careful not to overdo the flavours. Make sure there is enough variation. Also provide refreshing (regional) beers. There is always a reason to sound off. A fresh smoothie of beetroot, apple, lemon and ginger will bring your guests back to their senses.

Oeuf en cocotte with dried ham, spinach and cherry tomatoes

Oeuf en cocotte is a delicious and easy dish for your Easter breakfast or brunch. Little preparation, quickly into the oven and enjoy!

Ingredients for 4 persons

– 4 eggs

– 4 quail eggs

– 100 ml cream

– 80 g soft goat’s cheese

– 100 g spinach

– 150 g cherry tomatoes

– 2 tbsp thyme

– 2 garlic cloves

– 40 g dried ham

– olive oil

– Pepper

– salt


Preheat the oven to 180°C.

Grease four oven dishes with some olive oil.

Beat the 4 eggs with half of the thyme leaves. Season with pepper and salt. Boil the quail eggs until done.

Halve the cherry tomatoes. Roughly chop the spinach and divide over the oven dishes together with the cherry tomatoes. Pour the beaten eggs into the dishes.

Cut the ham into strips and divide them over the eggs.

Season the cream with salt and pepper and stir in the crushed garlic. Pour the cream into the bowls.

Finish off with some goat’s cheese and the remaining thyme.

Place in the oven for 20 minutes.

Break 1 quail egg above each dish and place in the oven for another 5 minutes until the egg white has set. Delicious with crusty French bread and a fresh salad.

Mocktail “Rose Iced Tea


– 2 tsp Earl Grey green tea

– 1 tsp dried lavender

– 2 tbsp vanilla sugar or vanilla extract

– 2 tsp rose water

– 1 l water

– 300 ml milk

– 1 tbsp dried rose petals

– crushed ice

Other requisites

– milk frother


Heat the water in a saucepan and don’t let it boil. Turn off the heat and add the tea, lavender and vanilla. Let this brew for 3 to 5 minutes to taste and then strain it.

The tea may now cool in the fridge. When it has cooled down, add the rose water.

Serving: Fill each glass with 2 scoops of crushed ice and add the tea. Whip the milk with a milk frother and spoon it over the tea. Garnish with a few rose petals.

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