3 x recipes for Easter brunch

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It’s almost time, get the eggs in the house, Easter is just around the corner! I personally see Easter mainly as pleasant days with family and good food of course. The Easter brunch is the highlight during these days and always enjoy.

And to make this Easter brunch a fun and tasty feast, I came up with 3 tasty and easy recipes that should not be missed during Easter. Sandwiches with pineapple and chicken that appeal to young and old. An egg salad with avocado in an egg cup to serve as an appetizer or as a side dish. And finally, sweet Easter bunnies with cinnamon to enjoy.

For this Easter brunch I did my shopping at the PLUS supermarket . They have an extensive breakfast and Easter assortment with products of the highest quality. Because with the best ingredients you can put the tastiest things on the table. Take the Klaverland cheeses, for example, these are extra creamy and made from meadow milk and you can taste that. And you no longer have to worry about avocados that are too hard and unripe, because the Ready to Eat avocados from the PLUS are perfectly ripe and can be used on bread, in a smoothie or in this egg salad. Also visit www.plus.nl for many more tasty recipes for Easter and brunch. Have a nice meal and happy holidays!

Sandwich with pineapple and chicken



8 slices of rustic bread
4 slices of Klaverland cheese
4 slices of smoked chicken
4 leaves of lettuce
2 tomatoes
4 slices of pineapple
Cream cheese natural (light)


Spread 4 slices of bread with a thin layer of cream cheese. Place a lettuce leaf on top, followed by a slice of cheese, tomato slices, smoked chicken slice and pineapple slice.

Cover the top with the other slices of bread. Stick a skewer through it if necessary.

Easter croissants with cinnamon


1 can of croissant dough (large)
1 egg
1 teaspoon cinnamon
2 tablespoons sugar

Baking paper


Preheat the oven to 180 degrees. Roll out the croissant dough from the roll and press all seams together. Cut the dough in half once so that you get 2 equal pieces. Cut both along the long side into 5 long strips.

Take a strip of dough and roll it with your hands into a round stem. Take a piece of dough from the stem and roll it up into a round. Take the two ends of the dough stick and twist it around each other at the top like a loop.

Place the circle in the opening. Beat the egg with a fork and brush the top of the dough with it. Stir the sugar and cinnamon together and sprinkle the croissant fillets with this. Bake them in the oven for about 15 minutes.

Egg salad with avocado


4 eggs
1 large Ready to Eat avocado
A few sprigs of fresh parsley
1 teaspoon mustard
1 shallot
2 tablespoons yogurt
Juice of ½ lemon
Salt and pepper


Boil the eggs hard in a pan of water for about 8 minutes. Then rinse them with cold water. Chop the shallot. Cut the avocado in half and remove the pit and peel and cut the flesh into cubes.

Peel the eggs and try to leave most of the shell intact to present later. Roughly chop or mash the eggs and fold in the avocado cubes.

Immediately add the lemon juice to prevent it from discolouring and also stir in the yogurt, mustard, shallot and some finely chopped parsley. Season the mixture with salt and pepper. Serve the egg salad in the egg cups and in a bowl. Delicious as an appetizer or on bread.

This article was created in collaboration with PLUS.

Source: Leukerecepten by leukerecepten-nl.
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