This time of year brings with it the promise of warmer weather, days spent outside, family lunches and pretty spring flowers. Just the thought of it fills me with hope and positivity. By March I am usually well and truly over the cold weather and dark days.
Easter marks the start of my favourite time of year, when we get to be outside, enjoying our beautiful English countryside and our lovely garden.
We have a few traditions that we like to do as a family on Easter Sunday to celebrate together.
Our Sunday always starts with Easter breakfast in bed together as a family of four. We’ve a lovely super king bed which fits us all in perfectly for morning snuggles, chats and breakfast time. Breakfast in bed is a treat we always do on special occasions, Mother’s Day, Father’s Day, Birthdays and Easter Sunday. We also like to have the occasional lazy Sunday if the little people in our lives are not demanding we go downstairs!
Sometimes our breakfast in bed is just tea and toast, sometimes pastries and coffee. I do always try and make Easter Breakfast a little bit special though.
A few little touches when dressing the tray can elevate a normal breakfast to a thing of beauty! Think butlers tray, gorgeous kitchen accessories, a pretty cup and saucer, flowers… and I personally LOVE the touch these jute placemats bring. For Easter you can find some gorgeous egg cups and the prettiest eggs in pastel shades to add.
Now on to the food! One of my favourite quick and easy but divine breakfast recipes is for Smoked Salmon & Scrambled Egg Breakfast Pastries. Made with smoked salmon, scrambled eggs, a dash of creme fraiche, puff pastry and a good amount of black pepper they are a quick and easy recipe to follow but make an absolute delicious Easter Breakfast treat.
Smoked Salmon & Scrambled Egg Breakfast Pastries
You will need:
- Pre rolled puff pastry cut in to equal squares of about 15cms (Determine how many squares you need on the number of people eating. They are quite filling and I don’t think you’d manage more than 2 per person!)
- Smoked salmon slices
- Eggs (to make up scrambled egg)
- Creme fraiche or milk to add to scrambled eggs
- Butter (optional for scrambled egg)
- Black pepper and salt to season
To make your pastries:
- Combine your eggs, milk, butter and salt and pepper together to make scrambled eggs. The amount will differ depending on how many pastries you are making but usually one egg = one pastry. Don’t worry about the scrambled egg being totally cooked as it will cook some more in the oven later too.
- Lay out your pastry squares on a baking tray (with greaseproof paper underneath so they don’t stick) and fill the centre with scrambled egg. Add two small slices of smoked salmon and parcel up, making sure the points overlap and are stuck together in the centre.
- You can brush the top with a glaze of egg if you’d like to but it isn’t necessary.
- Cook until pastry is golden brown.
- Serve with a helping of black pepper and enjoy!
Why not add your own twist?
If you wanted to add a twist to the recipe you could add some spinach too, or go for good old fashioned bacon, egg and mushrooms.
I will be making these on Easter Sunday as well as some mini easter bunny pain au chocolates for my girls! (using pre bought croissant dough, a rabbit cookie cutter and dark chocolate drops for the centre).
We will be off to church after our Easter breakfast and joining the rest of the clan for a big Easter lunch and egg hunt around the garden later in the day. I’m really hoping that snow they’ve warned us about decides to give us a break and we get some well deserved sunshine! What about you? How will you be spending your Easter Sunday? Do you have any traditions you like to do every year?
Disclaimer: I was sent some beautiful kitchen accessories by The White Company in order to create this post. Thank you to The White Company for supporting Lish Concept, we are big fans!