Easter celebrations often bring to mind sweet treats and chocolate eggs, but a truly memorable holiday spread balances the sugar with satisfying savoury delights! Whether you’re planning an elegant Easter brunch, a hearty Sunday lunch, or delightful appetizers for guests to mingle over, these recipes offer something special for everyone.
Move over, candy! Let’s explore some flavourful options – from a comforting, vibrant soup and impressive stuffed chicken to bite-sized pastries and the ultimate brunch classic – that will make your Easter gathering deliciously well-rounded and utterly unforgettable.
#1 Mushroom and Spinach Stuffed Chicken Breast
Looking for a showstopper main course for your Easter Sunday lunch or dinner? This stuffed chicken breast fits the bill perfectly. It feels special occasion-worthy with its rich, cheesy mushroom and spinach filling, yet it’s manageable enough not to keep you tied to the kitchen all day. The hint of marinara adds a lovely brightness, making it a crowd-pleasing centrepiece.
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients:
- 4 large boneless chicken breast
- 2 tablespoon butter
- ½ teaspoon Paprika
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 200 gm mushroom slices
- ½ tablespoon minced garlic
- ½ cup shredded Mozzarella
- ¼ cup shredded Parmesan
- ⅓ cup Spinach
- ½ cup Marinara sauce
- Salt and Pepper to taste
- Toothpicks
Method:
- Heat butter in a skillet. Add sliced mushroom and cook for about 5 minutes.
- Add minced garlic, and spinach and cook till the water from the spinach and mushrooms get evaporated.
- Add Mozzarella, Parmesan, spinach and mushrooms to the bowl, add salt and pepper and mix well.
- Pat dry the chicken breast with a kitchen towel and cut the chicken lengthwise, halfway through taking care not to cut till the end.
- Spread 1 tablespoon of Marinara sauce on the chicken and stuff 2 heaped tablespoons of the spinach mushroom stuffing cover the stuffing and seal the edges of the chicken with toothpicks.
- Mix paprika, Italian seasoning and salt. Brush both sides of the chicken well with the seasonings.
- Heat 1 tablespoon of butter in a skillet and sear the chicken breasts for 2 minutes on each side.
- Bake in a preheated oven at 400 degrees for 15 minutes until done.
- Remove the toothpicks and let the chicken rest for 5 minutes before serving.
#2 Butternut Squash Soup
Add a touch of vibrant spring colour to your Easter table with this velvety butternut squash soup. Roasting the squash deepens its flavour, creating a comforting yet elegant starter for your Easter lunch or a light meal on its own. Its sunny hue and smooth texture make it a welcoming dish for the season of renewal.
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
- 1 large butternut squash
- 2 potatoes
- 3 tablespoons extra-virgin olive oil
- Salt
- Black pepper
- 1 tablespoon butter
- 1 onion
- Celery
- 1 Carrot
- 1 tablespoon thyme
- Chicken broth
- Cream for garnish
Method:
- Preheat the oven to 400 degrees. Peel and cut the butternut squash into 1” pieces. On a large baking sheet, toss the butternut squash pieces and potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 30-35 minutes until tender.
- Melt butter in a pot with olive oil. Add onion, celery and carrot and cook until softened. Season generously with salt, pepper and thyme.
- Add roasted squash, potatoes and chicken broth and simmer for 10 minutes. Blend with an immersion blender until smooth.
- Garnish with cream and thyme.
#3 Shrimp Puff Pastry
Hosting an Easter gathering? These savoury shrimp puff pastry bites are the perfect finger food! The simple cream cheese pastry creates a tender, flaky cup for the creamy, garlicky shrimp filling. They’re easy to handle, look lovely on a platter, and offer a delicious savoury counterpoint to Easter sweets – ideal for guests to enjoy while mingling.
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
- 1 cup all-purpose flour
- 1 cup butter
- 6 teaspoons light cream cheese
- 2 cups shrimp, deveined and shells removed and cut into cubes
- ¾ cup onion finely chopped
- 3 cloves garlic chopped
- 2 tablespoons freshly chopped parsley
- 1 cup water and salt and pepper to taste
- Paper muffin cups
Method:
- Preheat the oven to 375 degrees.
- In a mixer combine flour, butter and cream cheese. Mix until the dough forms a ball. Wrap the dough in a plastic wrap and chill for 15 minutes.
- Add butter, onion, garlic and parsley to the pan and saute for 2-3 minutes.
- Add the shrimp along with some salt and pepper give it a good mix and saute for another minute.
- Combine flour and water to get a smooth milky mixture.
- Add the flour and water mixture to the pan and put aside to cool, stirring a few times.
- Remove the dough from the fridge and shape it into 2 dozen 1-inch balls. Place in a greased miniature muffin cup. Press the dough to the bottom and sides of each cup.
- To get the scalloped edge on the mini pastries, roll out the dough. Use a cookie cutter with a scalloped edge to cut out circles. The cookie cutter should be larger than the diameter of the muffin cups.
- Press the dough circles in the muffin cups.
- Scoop 1 tablespoon of the cool shrimp filling and place inside each cup.
- Bake the shrimp puffs for 25 minutes. Cool on a wire rack before serving.
#4 Eggs Benedict
No Easter brunch menu is truly complete without the luxurious indulgence of Eggs Benedict. Perfectly poached eggs, crispy bacon, and toasted English muffins are crowned with a rich, buttery Hollandaise sauce. While it sounds fancy, the blender Hollandaise makes it surprisingly accessible. Treat your family and friends (or yourself!) to this decadent classic this Easter morning.
Prep Time: 15 mins
Cook time: 15 mins
Ingredients:
- 7 eggs
- 1 tablespoon lemon juice
- ¾ cup unsalted butter
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 2 teaspoons distilled white vinegar
- 4 pieces of bacon
- 2 muffins
- Chives
- Plastic wrap
Method:
- Separate 3 egg yolks and blend for 30 seconds. Slowly add hot melted butter and blend until combined. Slowly add the cayenne pepper and salt and mix well. This makes the Hollandaise sauce. Keep it covered with a plastic wrap pressing to the sauce so that a skin does not form.
- Brown the bacon over medium-high heat cooking both sides.
- Fill a saucepan with water and simmer. Add vinegar and carefully break eggs into the simmering water. Cook for 3 minutes. Remove the eggs with a slotted spoon on a plate. Keep the eggs warm until serving.
- Toast the muffins. Halve them vertically. Spread the butter over the muffins and top each muffin half with a slice of bacon and 1 poached egg. Drizzle with the prepared Hollandaise sauce and sprinkle with chives. Serve hot.
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