Quiche and Eggs Royale Easter Brunch
4p | with Viennoiserie and Easter bread
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
500 g
Organic Greek yogurt
(Contains Milk)
4 piece
Egg
(Contains Egg)
100 g
Hollandaise sauce
(Contains Milk, Egg)
200 g
Spinach
4 piece
Brioche bun
(Contains Milk, Soy, Wheat)
1 piece
Mango
60 g
Blueberry jam
(May be present Peanuts, Tree nuts)
240 g
Viennoiseries
(Contains Egg, Gluten, Milk, Soy, Wheat)
1 piece
Quiche Lorraine
(Contains Egg, Wheat, Milk May be present Fish, Mustard, Celery, Soy, Lupin, Sulphites, Peanuts, Tree nuts)
6 piece
Easy peel orange
120 g
Smoked salmon
(Contains Fish)
Not included in your delivery
to taste
Olive oil
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a large saucepan and add the white wine vinegar (see Tip).
- Crack each egg into a small glass. Swirl the water in the pan to create a vortex.
- Carefully drop the eggs one by one into the center of the whirlpool and reduce the heat to low.
- Cook the eggs for about 4 - 5 minutes, until the egg whites are fully cooked. Remove the eggs from the pan with a slotted spoon.
Tip: You can also cook the eggs by boiling them for 8 - 10 minutes instead of poaching them.
- Preheat the oven to 190°C.
- Bake the quiche for 10 - 12 minutes.
- Bake the brioche buns and Viennoisserie for 6 - 8 minutes.
- In the meantime, squeeze the juice from the oranges.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and gradually add the spinach, tearing it directly into the pan.
- Add salt and pepper to taste and cook for 4 - 6 minutes.
- Heat the Hollandaise sauce in a saucepan for 1 - 2 minutes.
- In the meantime, peel and dice the mango.
- Divide the yogurt among four bowls.
- Top with the mango cubes and drizzle with honey to taste.
- Cut open the brioche buns and place them on plates.
- Add the spinach and the smoked salmon to the buns.
- Place the poached eggs on top and pour the Hollandaise sauce over the eggs.
- Slice the quiche. Arrange the Viennoiserie on a serving platter and place in the center of the table, along with the jams.
- Pour the orange juice into glasses.
- Serve the eggs royale and the yogurt bowls.
Happy Easter!