Easter Brunch Recipes

1. Heat oven to 400°F. Line large rimmed baking sheet with parchment paper. In small bowl, whisk together 1 egg with 1 tablespoon water; set aside.
2. In medium bowl, combine ricotta, spinach, basil, tomatoes, red pepper, remaining egg and 1/4 teaspoon kosher salt.
3. Unroll pie crusts and cut each into 4 wedges. Divide ricotta mixture among wedges (about 3 tablespoons for each), placing on 1 side. Fold dough over filling and press edges with fork to seal.
4. Transfer to prepared baking sheet. Brush tops with egg mixture and sprinkle with sesame seeds, if desired. Bake until golden brown, 16 to 20 minutes.

Raspberry “Cheesecake” French Toast

Ingredients
6 oz. cream cheese, softened
1 tsp. vanilla
3 tbsp. raspberry jam
1/2 c. milk
2 large eggs
1/4 tsp. ground cinnamon
8 (1/2″ thick) sliced brioche
1/2 c. raspberries, plus more for serving
Confectioners’ sugar, for garnish
maple syrup

Directions

1. With mixer on medium speed, beat cream cheese with vanilla until smooth. Stir in raspberry jam.
2. In a large shallow dish, whisk milk, eggs, and cinnamon.
3. Spread cheese mixture on one side of brioche slices. Divide raspberries among 4 slices; top with remaining slices, pressing to make 4 sandwiches.
4. Heat a 12″ nonstick skillet on medium; spray with cooking spray. Dip sandwiches into egg mixture, turning to soak both sides. Place two sandwiches in skillet; cook 2 to 3 minutes per side or until golden brown.
5. Transfer to a plate; keep warm in oven at 200 degree F while cooking remaining sandwiches. Dust with confectioners’ sugar; serve with maple syrup and more raspberries.

Sheet Pan Pancake with Blueberry Syrup

Ingredients
1 pt. blueberries
1 c. pure maple syrup
2 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
2 1/4 c. buttermilk
2 large eggs, at room temperature
1/4 c. sugar
1 tbsp. honey
1 tsp. pure vanilla extract
4 tbsp. unsalted butter
Yogurt, for serving

Directions

1. Place 12- by 17-inch rimmed baking sheet (half sheet pan) on center rack of oven. Heat oven to 450°F.
2. In small saucepan, combine blueberries and syrup and cook on low until heated through, about 5 minutes; keep warm.
3. In large bowl, whisk together flour, baking powder, baking soda and salt. In second bowl, whisk together buttermilk, eggs, sugar, honey and vanilla. Melt 3 tablespoons butter and whisk into buttermilk mixture. Pour wet ingredients over dry ones and fold just until no traces of flour remain (batter will be lumpy).
4. Carefully remove hot pan from oven and swirl remaining tablespoon butter all over bottom to melt. Immediately pour in batter and quickly spread evenly.
5. Bake until golden brown and toothpick inserted in center comes out clean, 13 to 15 minutes. Cut into pieces and serve immediately with warm blueberry sauce and yogurt, if desired.

Brie & Apple Tart

Ingredients
1 sheet frozen puff pastry, thawed
8 oz. Brie, thinly sliced
1 small Golden Delicious apple, cored and thinly sliced
2 tsp. honey
2 tbsp. chopped roasted, salted almonds
2 tbsp. pomegranate seeds

Directions

1. Preheat oven to 400°F. On large sheet parchment, roll pastry to 12″ by 10″ rectangle. Fold 1/2 inch of edges to form rim. With fork, poke holes all over pastry sheet.
2. Arrange Brie in single layer on pastry. Top with apple. Sprinkle 1/8 teaspoon each salt and pepper all over apple. Slide parchment onto cookie sheet. Bake 30 to 35 minutes or until deep golden brown.
3. Drizzle all over with honey. Garnish with almonds and pomegranate seeds.

Green Eggs and Ham ‘Wiches

Ingredients
6 large hard-cooked eggs
1/4 c. refrigerated pesto
3 tbsp. light mayonnaise
black pepper
4 croissants
8 thin slices ham
1 c. arugula

Directions

1. Peel and chop hard-cooked eggs. In medium bowl, gently combine eggs, refrigerated pesto, light mayonnaise and pepper to taste.
2. Split and toast croissants. Divide slices ham, egg salad, and arugula among croissants. Serve immediately or wrap tightly in waxed paper and refrigerate up to 4 hours.

Source : The Good Housekeeping 

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