Easter Breakfast

Easter Puffed Pastry Breakfast

I made this simple Easter breakfast for my parents and myself. I borrowed the Easter plates from my Mom. Years ago, I bought them for her from Wegmans.

Mixed berries

Savory Easter Egg Pastries

Frozen puffed pastry
Lemon zest
Asparagus, cherry tomatoes ( vegetables of your choice)

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry a little with a rolling pin. Cut into desired shaped with a cookie cutter or knife. With a sharp knife, lightly score pastry dough 1/2 inch in from the edges of your shape. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

Remove egg shapes from oven, spread with ricotta and sprinkle with fresh lemon zest. Decorate the eggs with vegetables of your choice (I used asparagus and cherry tomatoes). Season with salt and pepper. Bake for about 15 minutes.

zigzag asparagus egg breakfast

puffed pastry easter egg

Easter Egg Ricotta Puffed Pastry Egg.jpg

It was simple, fun, and relatively healthy meal.

About eclecticlamb

This entry was posted in Bento / Cute Food. Bookmark the permalink.

2 Responses to Easter Breakfast

  1. Mary Lee Page says:

    Neat idea!

Comments are closed.