My three favorite things about Easter are dying Easter eggs, the pretty pastels that everyone wears, and, of course, Easter brunch. I especially love cooking at home because I have more space and better tools (mixers, pots and pans, etc.) than I do at school. It can be harder to cook at home, too; I have two brothers, and they can be pretty picky eaters. I always have to work a little harder to find something that everyone in my family can eat and enjoy. With Easter break only a day away, I finally decided on a brunch that I can enjoy, and that my entire family will love! This break, spread the Easter cheer and make chicken, avocado, and cherry tomato omelettes, some vegan blueberry cinnamon French toast, and Bellini cocktails for a meal everybody will love!
Chicken, Avocado and Cherry Tomato Omelette
The avocado is what makes this omelette for me. I love avocado, so anything with it immediately becomes my favorite. The west coast burger at Huey’s, guacamole on all my burritos at Chipotle…seriously- if it has avocado on it, I’m eating it!
Ingredients
2 eggs
Kosher salt, to taste
2 tsp. unsalted butter, melted (you can also use Pam)
1 oz. fontina cheese, grated
2 oz. grilled chicken, diced
3 cherry tomatoes, halved
1/4 avocado, pitted, peeled and diced
Fresh cilantro leaves for garnish
Preparation
Preheat an omelette pan over medium heat- you should never start cooking with a cold pan.
In a small bowl, whisk together the eggs and lightly season with salt. Lightly brush the inside of the pan with the melted butter (or spray with Pam) and pour the eggs into the pan. Cook, tilting and swirling the pan occasionally while lightly scraping the pan sides with the omelette spatula, until the eggs are just set, 1 to 2 minutes.
Sprinkle the cheese, chicken, cherry tomatoes and avocado over the eggs in the center of the pan. Starting at one side, use the spatula to gently fold the eggs toward the center and continue rolling toward the opposite side of the pan to form the omelette.
Garnish the omelettes with cilantro leaves and serve immediately.
Vegan Blueberry Cinnamon French Toast
A delicious vegan alternative that non-vegans will love! This recipe is from Chef Chloe, who also created the mexicali sliders from my last post. Whether you are a strict vegan or a serious meat-lover, your mouth will water over this fluffy cinnamon French toast smothered in warm blueberry compote!
Ingredients
Warm Blueberry Compote
2 pints blueberries
1/3 cup agave or maple syrup
½ lemon, juice and zest
1 teaspoon cinnamon
Cinnamon French Toast
1 loaf French or whole wheat bread
2 cups flour
2 cups non-dairy milk (I use almond)
3 tablespoons maple syrup + extra for dipping
2 teaspoon vanilla
1 tablespoon cinnamon
pinch of sea salt
2 tablespoon canola oil
powdered sugar for sifting
Preparation
Warm Blueberry Compote
In small saucepan over low heat, combine blueberries, maple syrup, lemon juice and zest. Let simmer for 10 minutes, or until mixture is soft and syrupy.
Set aside.
Cinnamon French Toast
Slice bread into ¾” thick slices.
In medium size bowl whisk flour, milk, maple syrup, vanilla, cinnamon, and salt.
Heat oil in large non-stick skillet.
Submerge each slice of bread in the batter to coat, and then heat on skillet. Flip French toast and cook until desired crispiness. Repeat this process for every slice of bread.
Serve French toast topped with sifted powdered sugar and the blueberry compote.
Bellini Cocktail
The Bellini was created in 1948 by Harry Cipriani at Harry’s Bar in Venice. It was named for the 15th-century Venetian artist Jacopo Bellini; apparently, the wonderful faint pink hue of the Bellini reminded him of a similar shade in one of the artist’s paintings. The components are simple and the drink is surprisingly easy to make- but when combined, they make an intricate, stylish, and delicious drink! Serves 4.
Ingredients
1 ripe white peach, pitted but not peeled, cut into 1-inch cubes
Note: If white peaches are out of season, use yellow ones; the drink will not be quite the same in color, but it will retain its marvelous balance and flavor. You can also use frozen peach puree in place of the fresh peach (if you do, omit the lemon juice and simple syrup).
1 tsp. fresh lemon juice
1 tsp. simple syrup (see related recipe at left)
2 cups Champagne, sparkling wine or nonalcoholic sparkling wine
Preperation
In a blender, combine the cubed peach flesh, lemon juice and simple syrup and blend well.
Divide the peach puree among 4 chilled Champagne flutes.
Gently pour in the sparkling wine. Stir gently to combine.
Happy Easter!