5 Easy last minute Easter recipes you can nail like a total boss

Happy Easter! Apart from the candies and Easter eggs, food is also a major holiday thing! So, here are five easy recipes you can try at home if you're asked to host a brunch or dinner at the very last moment.
Food & Travel,easter,recipes,last minute5 Easy last minute Easter recipes you can nail like a total boss
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Got roped in to host an Easter brunch or dinner at the last minute? Don’t stress! There are plenty of easy Easter food ideas that anyone can whip up for a festive feast. From devilled eggs, spring mimosas to cute Easter cakes, the number of Easter recipes truly are endless. So, to make it super simple for you, here are five easy last minutes recipes that you can totally nail this Easter Sunday!


Edible Easter Egg Tart: This stunning fruit tart is loaded with fruits, and you can savour this dessert without any of the guilt.

Grab the following:

1 batch sugar cookie dough (store-bought or womansday.com/sugarcookie)

340 gm of cream cheese, at room temperature

6 tbsp (3/4 stick) unsalted butter, at room temperature

2 cups of  confectioners’ sugar

1 tsp pure vanilla extract

Kiwi, pomegranate seeds, clementines, blueberries and mango, for decorating

  • Roll the cookie dough into a large 1⁄4" thick oval (about 12" long) and keep it for chilling. Use a small sharp knife to trim into an egg shape and bake.

  • Once it cools down, make the frosting. Using an electric mixer, beat the cream cheese and butter in a large bowl on low speed until smooth. Add the sugar and beat on medium speed to combine. Add the vanilla. Spread the frosting onto the cookie, then decorate with the fruit.

Eggs Benedict Casserole: Brunch doesn't have to break the budget. This casserole lets you easily prepare the brunch classic for your friends or family.


Grab the following:

1 tbsp olive oil

6 english muffins

1 large leek

340 gm Canadian bacon

6 large eggs

8 large egg yolks

2 1/2 cups of whole milk

1 1/2 tsp dry mustard

2 tbsp chopped fresh chives

2 cups of heavy whipping cream

3/4 tsp cayenne pepper



1/2 cups of unsalted butter

1 tbsp. fresh lemon juice

1 tsp. Mustard

  • Heat the oven to 425 degrees F. Coat a 9 by 13-inch baking dish (or eight 16-ounce baking dishes) with oil. Place the English muffin pieces on a large rimmed baking sheet and bake until lightly golden brown, 12 to 15 minutes; transfer to the prepared baking dish (or dishes). Reduce the oven to 350 degrees F.

  • Meanwhile, heat the oil in a large skillet over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Increase the heat to medium-high, add the bacon and cook, stirring occasionally, until beginning to brown, 4 to 5 minutes more. Spoon the mixture over the English muffins.

  • In a large bowl, whisk together the whole eggs, milk, dry mustard, chives, 1 1/2 cup cream and 1/2 teaspoon each cayenne, salt and pepper. Pour the egg mixture over the leek-bacon mixture and bake until casserole is puffed, golden brown and just set, 40 to 45 minutes (about 25 minutes for individual dishes).

  • Ten minutes before the casserole is finished, make the hollandaise sauce. Melt the butter in the microwave. In a metal or glass bowl, whisk together the egg yolks, lemon juice, mustard, remaining 1/2 cup cream, 1/4 teaspoon cayenne, and 1/2 teaspoon salt. Place the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly, until the mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Reduce heat to low. Still whisking constantly, gradually add the melted butter. Sprinkle the casserole with additional chives, if desired, and serve with the hollandaise.

Egg Pepper Rings with Carrot Salsa : Brunch/dinner, this dish that features bold flavour thanks to the cilantro, garlic and fresh veggies.


Grab the following:

1 each medium red and yellow pepper

2 tbsp Extra virgin olive oil

2 large carrots, coarsely grated

1 pint cherry or grape tomatoes, quartered

1 clove garlic, finely chopped

1/2 cups fresh cilantro, roughly chopped

8 large eggs

1/2 tsp dried oregano

Salt and pepper

  • Slice the peppers into eight 1/2-inch-thick rings. Dice the remaining peppers and transfer to a medium bowl.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the pepper rings and cook until they begin to soften and turn golden brown, 3 to 4 minutes per side.

  • Meanwhile, in a bowl, toss the diced peppers, carrots, tomatoes and garlic with the remaining tablespoon oil and a pinch each salt and pepper, then fold in the cilantro.

  • Crack 1 egg into each pepper ring; sprinkle with oregano and 1/4 teaspoon each salt and pepper. Cover and cook until the whites are set, 4 to 5 minutes for soft yolks.

Apricot and Spice Glazed Ham: This sweet and spicy elements gives the succulent ham a real kick of flavour.

Grab the following:

1 1/2 lb. fully cooked boneless ham

1/2 cups of Apple Juice

3/4 cups of apricot jam

2 tbsp. white wine vinegar

3/4 tsp coarsely cracked pepper

3/4 tsp ground ginger

1/4 tsp freshly grated nutmeg

  • Heat oven to 375 degrees F. Place ham, cut-side down, on a rack set in a roasting pan. Score ham, if desired. Pour apple juice over ham, cover the pan with foil and bake for 10 minutes.

  • Meanwhile, in a small bowl, combine jam, vinegar, pepper, ginger, and nutmeg. Transfer 1/2 cup of the mixture to a small bowl for serving.

  • Brush half remaining glaze over ham and bake, uncovered for 10 minutes.

  • Brush remaining glaze over ham and bake until internal temperature reaches 140 degrees F, 10 to 15 minutes more. Thinly slice and serve with reserved glaze.

Mini Olive Oil and Almond Cake : A really nice slice of this delicious cake can call it a day!

3/4 cups of  Extra virgin olive oil

1 tbsp extra virgin olive oil, plus more for the pans

3/4 cups of Sliced almonds

3/4 cups of granulated sugar

1/3 cups of granulated sugar

1 1/2 cups of  all-purpose flour

2 tsp. baking powder

1/2 tsp. kosher salt

4 large eggs

2 tsp. orange zest

1/4 cups of  fresh orange juice (from about 1 navel orange)

  • Heat oven to 350 degrees F. Coat three 5 1/2 x 3-inch loaf pans with oil; line with parchment paper, leaving a 2-inch overhang on the long sides. In a bowl, toss the almonds with 1 tablespoon oil and 1/3 cup sugar.

  • In a medium bowl, whisk together the flour, baking powder, and salt. Using an electric mixer, beat the eggs and remaining 3/4 cup sugar until light, fluffy and more than doubled in volume, 4 to 5 minutes. With the mixer on high, gradually add the remaining 3/4 cup oil.

  • Reduce the mixer to low and beat in the orange zest and juice. Gradually add the flour mixture, beating just until incorporated.

  • Spread the batter into the prepared pans. Sprinkle the almond-sugar mixture on top and bake until golden brown and a wooden pick inserted in the centre comes out clean, 30 to 35 minutes. Let the cakes cool for 15 minutes, then, using the overhangs, transfer to a wire rack to cool completely.


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