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Carolina Kitchen: Easter brunch ideas

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Dr. Joe Picone and Chef Melissa Leroy of Foothills Wellness Center stopped by the Carolina Kitchen to give several ideas for a healthy Easter brunch.

Healthy eggs benedict

Ingredients

  • 8 large eggs, poached
  • 4 sprouted English muffins (8 halves)
  • 8 slices uncured turkey bacon
  • 2 cups baby spinach leaves, sautéed
  • 4 tablespoons healthy hollandaise sauce (recipe below)
  • Freshly ground black pepper
  • Hollandaise sauce
  • 1 cup Greek Yogurt
  • 2 teaspoons lemon juice
  • 3 egg yolks
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1 pinch fresh ground pepper
  • 1 tbsp fresh dill

Instructions

  • While eggs are cooking, toast English muffins, cook/bake the turkey bacon sauté, and prepare hollandaise sauce.
  • Hollandaise sauce
  • Use double boiler or like me - place a strainer/sieve over a sauce pan of water and place a bowl in the sieve.
  • Beat yogurt, lemon juice, egg yolks well
  • Heat over simmering water, stirring frequently, until sauce has thickened, approx. 15 min (sauce will become thinner after about 10 min and then thicken again).
  • Remove from heat and stir in salt, mustard, pepper and dill.
  • To assemble, top each English muffin with a slice of uncured turkey bacon, scoop of spinach and then the poached egg. Top each piece with ½ tablespoon hollandaise and a sprinkle of black pepper.

Crustless Quiche

Ingredients

  • Nonstick cooking spray
  • 1/3 cup plus 2 tablespoons sprouted grain breadcrumbs
  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, diced
  • Kosher salt
  • 4 plum tomatoes (2 chopped and 2 thinly sliced crosswise)
  • 4 large eggs
  • 1/2 cup Greek yogurt
  • 1/2 cup unsweetened almond milk
  • 1/4 cup packed fresh basil leaves, thinly sliced, plus 1 sprig for garnish
  • 4 ounces shredded mozzarella

Directions

  • Preheat the oven to 350 degrees F. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan.
  • Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and 1/8 teaspoon salt and cover the skillet. Cook, stirring occasionally, until the onions soften without color, about 15 minutes. Stir in the chopped tomatoes and cook for 1 minute. Transfer to a medium bowl and set aside.
  • Meanwhile, add the eggs, Greek yogurt, milk, the remaining 1/3 cup breadcrumbs and 3/4 teaspoon salt to a blender until well combined and smooth. Stir in the sliced basil and the onion-tomato mixture.
  • Pour the egg mixture into the prepared pie pan. Sprinkle with the mozzarella. Arrange the sliced tomatoes in an overlapping style around the top.
  • Bake until the eggs are set and the cheese is lightly browned, about 35 minutes. Let stand for 10 minutes to complete the cooking process. Garnish with the fresh basil sprig. Slice into 4 wedges with a sharp knife and serve.

French toast with berry syrup


French toast with berry syrup

Ingredients

  • 1 loaf sprouted bread
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 TBSP liquid stevia
  • 4 TBSP ghee
  • 4 eggs
  • ¼ cup unsweetened almond milk
  • ½ tsp vanilla

Berry syrup

  • 16 oz. fresh blueberries
  • 3 Fresh basil leaves, chopped
  • 1 Lemon, juice and zest
  • 1.5 TBSP honey
  • ¼ tsp ghee
  • pinch of sea salt

Instructions

  • Combine all ingredients for the French toast in a large pie plate or swallow dish.
  • Coat all sides of the bread.
  • Place in a non-stick skillet cooking on both sides
  • Serve warm with the berry syrup below.

Berry syrup

  • Mix all syrup ingredients in a small pot.
  • Cook over medium heat for approximately 10 minutes.
  • Serve the berry syrup warm over the French toast.

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