For my first Easter away from home, I decided to replicate the tradition in my family of making lots of delicious food. As breakfast is one of my favorite meals, I had so much fun researching recipes. I decided to go with a few that can never go wrong: Deviled eggs, baked egg in avocado, candied bacon and fruit pizzas. Luckily, they all turned out great (thanks to great step-by-step instructions).
Guacamole Deviled Eggs Recipe
- 8 eggs
- 1/2 large avocado
- juice of 1/2 lime (about a tablespoon)
- 1 tablespoon coconut oil, room temperature
- dash of hot sauce
- 1/2 roma tomato or 3 cherry tomatoes, minced
- 1 tablespoon cilantro, minced, plus more for garnish
- salt and pepper to taste
- Bring 3 inches of water to a boil over high heat. Place the eggs in the boiling water for 10 minutes.
- Then immediately plunge eggs into ice water and cool completely.
- Peel the shells from the cooled eggs and cut in half.
- Add the yolks in a bowl and mix with the avocado, lime juice, coconut oil, and hot sauce. Mash with a fork and mix together.
- Stir in tomatoes and cilantro, and season with salt and pepper.
- Spoon the filing into the whites and serve immediately.
Mini Fruit Pizza Recipe
- 1 tube of sugar cookie (or make your own if you prefer)
- 8 oz. cream cheese, softened
- 1 T grated orange rind
- 1 c. powdered sugar
- 8 oz. Cool Whip
- Assorted fruits
- Bake sugar cookies and let cool
- Mix cream cheese, orange rind, powdered sugar and cool whip
- Spread topping on cookies and arrange fruit
For step-by-step instructions check out the Grandma Bees Recipe Blog
Baked Eggs in Avocado with Bacon Recipe
- 1 medium or large avocado
- 2 small eggs
- 2 sliced of bacon, cooked then crumbled
- 2 slices of toast
- sea salt, to taste
- fresh cracked black pepper, to taste
- hot sauce, optional
- fresh chopped tomatoes, optional
- Pre-heat oven to 425 degrees.
- Crack the eggs in a medium bowl, careful to not puncture the yolks. Set aside.
- Cut avocado in half and carefully remove seed. The hole in the avocado should be big enough for one small egg.
- In a medium baking dish, try to rest the avocado half inside the edge of the dish so that the avocado doesn’t tilt over.
- You can crack the egg directly in the avocado, but it might overflow and make a mess. So this technique will be useful: With a medium spoon, gently scoop out one of the yolks and place it into the hole of the avocado. Then continue spooning the egg whites into the avocado hole till it’s full. Repeat for both avocado halves.
- Add salt and fresh cracked black pepper on top of the eggs, to taste.
- Gently place the baking dish in oven and bake for about 15 minutes. Baking time will vary depending on how much egg you have and how big your avocado is. So keep checking the egg to see if it’s cooked to your desired consistency.
- Sprinkle crumbled bacon on top. Spread the avocado/egg onto toast. Add addition salt and pepper to taste, chopped tomatoes, hot sauce, if needed. Enjoy!
For step-by-step instructions and the original recipe visit White on Rice Couple Blog.
Candied Bacon Recipe
- 1 lb. bacon, sliced
- 2 tbsp. pure maple syrup (not pancake syrup)
- ¼ c. brown sugar
- 2 tsp. Dijon mustard
- ½ tsp. Kosher salt
- ¼ tsp cayenne pepper
- Preheat your oven to 350 F.
- Wrap a rimmed baking sheet with aluminum foil and top with a wire rack.
- In a large bowl, add the maple syrup, brown sugar, Dijon mustard, Kosher salt, and cayenne pepper. Mix well.
- Add the bacon to the bowl and toss gently with your hands. Make sure that all of the slices are evenly coated
- Place the bacon in a single layer onto the wire rack.
- Bake in the center of the oven for about 20 minutes. The bacon will be a bit brown, but will most likely need to bake for another 10-15 minutes. It should look slightly dark (not burnt) and crispy. If you take it out too soon, the texture will be chewy. Be patient!
- Remove from the oven and cool for 5 minutes on the rack. Don’t let them sit too long or else they will stick.
- Once cool enough to handle, you can break the bacon into chards (you’ll have about 32 pieces). Alternatively, you can leave them whole.
- Serve at room temperature.
For step-by-step instructions and the original recipe visit The Clever Carrot.
Header Image courtesy of Instagram/Jenna Kucher