Three unexpected egg recipes aren’t just perfect for Easter breakfast

“We notice that the demand for eggs increases significantly before Easter – and this is not surprising, because eggs are the main focus of the Easter holiday on the table of every family. The sales of white eggs have increased significantly – usually people choose to color their Margots”, says Ernesta Dapkiné, Director of Communications and Image at Maxima. says

There are many ways to prepare eggs

Although we’re used to eating hard-boiled eggs on Easter Sunday, diversifying traditions and experimenting in the kitchen can make the holiday even more memorable, says Brigitta Baratinkait, Head of Food Production at Maximos.

Add new colors to your Easter breakfast and try unusual egg recipes. In this way, you will surprise even the most picky guests of the holiday, and at the same time, you will give a new flavor, which in the long run will become another tradition of your holiday table.

Eggs are a great product for those who don’t like to spend a lot of time in the kitchen, because there are endless ways to prepare them – you can boil and fry them in different ways to get different flavors and textures. ,” says B. Baratinskaitė.

She shares 3 recipes that will take your Easter breakfast to the next level.

Easter cupcakes

You will need:

  • 150 grams of turkey ham,
  • 200 grams of grated fermented cheese,
  • 12 eggs,
  • salt, pepper,
  • A handful of fresh parsley

Line each side of a cupcake baking dish with ham, sprinkle grated cheese on top and beat in an egg. Season with salt and pepper.

Bake in an oven heated to 200 degrees for about 15-20 minutes. The longer you cook, the firmer the yolk, so if you want to run it, take it out of the oven as soon as the cheese melts.

Use a large spoon to gently remove the cupcakes from the baking pan. Sprinkle with chopped parsley before serving. Delicious!

Stuffed Potatoes

You will need:

  • 2 large potatoes
  • 2 v. percent butter,
  • 3 years per cent. heavy cream,
  • 4 strips of bacon,
  • 4 eggs,
  • 100 grams of grated fermented cheese,
  • chopped onions,
  • Some salt and pepper

Scrub the potatoes well with a sponge and put them in the oven heated to 200 degrees for about 40-50 minutes with the skin on. Allow the potatoes to cool slightly after removing. Cut them in half lengthwise and scoop out the soft side with a spoon.

In a bowl, mix the potato pulp with room temperature butter and cream until smooth, season with salt and pepper. Distribute the mass between the sliced ​​potatoes and sprinkle with grated cheese. Place a strip of bacon on top and beat in one egg at a time.

Return the potatoes to the oven and bake for about 15-20 minutes. After removing, sprinkle with chopped onion leaves. Delicious!

Pancakes with paprika and eggs

You will need:

  • 2 red peppers,
  • 2 red onions,
  • sprigs of fresh thyme,
  • 1 year per cent. cumin,
  • A little olive oil
  • A handful of chopped parsley and coriander,
  • 500 g puff pastry,
  • 50 grams of sour cream,
  • 5 eggs,
  • Some salt and pepper

Slice the bell pepper into thin strips and the onion, thyme and cumin into a large bowl. Drizzle with olive oil and season with pepper and salt, mixing well. Place the vegetables in the oven at 200 degrees and bake for about 30 minutes. After removing from the oven, sprinkle half the greens and coriander over the vegetables.

Roll out the dough to make a thin sheet and cut into 4 squares. Cut a round rim in each square with a blunt knife (don’t cut all the way through the dough) and pierce the center with a fork. Beat an egg and brush it over the dough and spread the sour cream over the dough pierced with a fork.

Place the cooked vegetables on top of the sour cream (leave the square edges empty). Bake in the oven for about 10 minutes until the dough starts to rise and not over the direct heat.

Remove from the oven and crack an egg into the center of each cake. Place back in the oven and bake for another 10 minutes. Once removed, season with salt, pepper and remaining fresh herbs.

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