3 NEXT LEVEL EGG DISHES THAT MUST NOT BE MISSING ON YOUR EASTER TABLE
Happy Friday, dear friends. And what a happy day it is. The Easter weekend is just around the corner and that means celebration. Sit me at the table with family, friends, and a well-set table and I am a happy person. The moment my suitcase is packed under my desk, because in a few hours I will start my journey south. You already know what that ritual looks like. Drop the bag in the hallway at mom's and go straight to the kitchen. These are the dishes that will be on our table this Easter. Because Eggs Bennie, they are so 2016.
1. Soufflés with smoked salmon and spring onion (6 pieces)
350 grams ricotta
250 grams smoked salmon + extra for garnish
handful of chopped spring onion
handful of parsley
1 lemon
salt and pepper
Preparation:
1. Preheat the oven to 200 degrees.
2. Separate the eggs and beat the yolks with the ricotta until fluffy.
3. Cut the smoked salmon into strips and chop the parsley finely.
4. Mix the salmon, spring onion, and parsley with the egg mixture and season with pepper and salt
5. In a new bowl, beat the egg whites until stiff. Then fold in the egg mixture.
6. Grease a muffin tin and divide the egg mixture over 6 muffin cups.
7. Bake the soufflés for 20 minutes and serve with extra parsley and some extra smoked salmon.
2. Quiche with green asparagus, leek, and Gruyère cheese
For the filling
1 tbsp butter
1 finely chopped leek (except the end of the leek)
handful of frozen peas
salt and pepper
1 pack of green asparagus sliced with a peeler
4 eggs
1 cup of cream
ground nutmeg
100 grams grated Gruyère cheese
For the dough
200 grams flour
1 tsp salt
100 grams cold butter
1 egg
1 tbsp milk
Preparation:
1. Preheat the oven to 180 degrees.
2. Heat the butter in the pan and sauté the leek, asparagus, and peas with salt and pepper. Let everything cook for 6-8 minutes over medium heat.
3. In a large bowl, mix the eggs, cream, pepper, salt, and nutmeg. Set it aside.
4. For the dough: Sift the flour and salt into a bowl and put it in a food processor.
5. Cut the butter into pieces and add it. Mix until the dough starts to crumble. Add the same amount of water if necessary; too dry dough is hard to roll out.
6. Remove the dough from the machine and knead it briefly.
7. Wrap it in plastic wrap and place it in the fridge for half an hour.
8. Then take the dough out of the fridge, dust the countertop with flour, and roll out the dough.
9. Line a springform pan with baking paper and then with the pastry. Make sure to include the edges.
10. Spread half of the cheese over the bottom.
11. Pour the vegetables in and finish with the egg mixture. Sprinkle the remaining cheese on top.
12. Bake the savory pie for 50-60 minutes until cooked through.
3. Sweet meringue omelet with red fruit (for 1 omelet)
For the sweet tooth among us, this is really a treat. My grandmother used to make this for my mother and my mother made it for me. A treat to start the day and delicious with fresh fruit.
2 eggs
2 tbsp sugar
powdered sugar
butter
seeds from a vanilla pod
handful of blueberries
1 tsp chia seeds
Greek yogurt
Preparation:
1. Separate the eggs. Whisk the egg yolks stiff with the sugar and vanilla until you get a frothy mixture.
2. Whisk the egg whites stiff in another bowl.
3. Gently fold the egg mixture into the egg whites.
4. Melt the butter in a frying pan and pour the mixture into the pan.
5. Cover it with a lid and let it cook on low heat until the bottom is light brown and the top sets.
6. Take a small frying pan and add the blueberries.
6. Add a tablespoon of water and the chia seeds and let it simmer on low heat.
7. Fold the omelet in half and serve with the warm blueberries and a spoonful of Greek yogurt.
