Easter Breakfast

Step up your game this Easter with a variety of new breakfast ideas! The refreshing and savory Beef Sausage salad is a lighter way of starting your morning with a lot of proteins and vegetables. You can make it the day before to let all flavors come together.

It can be served on its own as an appetizer or as a side dish. The mushrooms filled with cheese, hot dogs and a hint of garlic are easy to make and hard to resist! However, the star of this breakfast is the bacon wrapped Cheese Frankfurter glazed with a sticky honey jam and tiny specks of hot pepper which gives it a dash of spiciness and overall compliments the savory bacon.

With a variety Vienna Beef Frankfurters, Cheese Frankfurters and classic Pork Hot Dogs, with fruits and vegetables, cheese, eggs, mayo, spicy, sweet… this breakfast will be loved by everybody at the table! We hope this Easter holiday fills your home with peace, joy, health and plenty of colorful Easter eggs!

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Easter Breakfast


  • Author: Feline Filip
  • Prep Time: 60
  • Cook Time: 60
  • Total Time: 2 hours

Description

Difficulty: Medium

Makes: 8 servings


Scale

Ingredients

Easter Eggs:

10 eggs

Gel food coloring

5 tbsp vinegar

1.5 l water

Beef Sausage salad with homemade mayo:

3 Vienna Beef Frankfurter from The Sausage Man ™

3 carrots

2 parsnips

7 baby potatoes

200 g garden peas

2 hard-boiled eggs

100 g pickles

Homemade Mayo

Savory seasoning and Pepper

Homemade Mayo:

1 egg

1 tsp mustard

300 ml oil

1 tbsp lemon juice

Mushrooms filled with Pork Hot Dogs and cheese:

2 Pork Hot Dogs 18 cm from The Sausage Man ™

500 g mushrooms

1 cup cheddar cheese

2 tbsp sour cream

1 tsp pepper

½ tsp salt

½ tsp garlic powder

½ tsp basil

1 leaf of spring onion

Roesti:

4 Roesti (Potato patties) or Hash Brown if you can’t get them

Oil for frying

Bacon wrapped Cheese-filled Frankfurters with Hot Pepper Honey jam:

4 Cheese Frankfurters XXL from The Sausage Man ™

12 slices smoked Bacon from The Sausage Man ™

Oil for frying

Hot Pepper Honey Jam:

600g hot peppers

400g bell pepper

3 apples

800g sugar

300ml apple cider vinegar

100 ml honey

100 ml water

Juice of 1 lemon


Instructions

  1. Defrost the Frankfurters, potato patties, bacon and hot dogs at room temperature.
  2.  We’ll start with the dyed eggs just because they need a couple of hours to be ready. In a large pot, add water and boil the amount of eggs you’ll want to dye + 2 more eggs for the beef salad.
  3. Boil them for 12 minutes to make sure they are hard boiled. Drain the water and run them under a jet of cold water. Let them cool down.
  4. While the eggs boil, peel the potatoes, carrots and parsnips and cut them in half. Place them in a large pot with the peas and enough water to cover them and let them boil on medium heat until cooked through.
  5. While the eggs cool down, start boiling 1.5 l water and find 1 jar or bowl for each color of the food coloring. In every jar, add the vinegar and around 30 drops of gel food coloring. Pour a little bit of the hot water in each jar and let that warm up the glass for a few seconds before pouring more water. Fill the jars halfway with water, mix each color and then place the eggs inside. Occasionally, move them around with a spoon in the jar so they get even colors.
     
  6. When the vegetables for the Beef Salad are done, drain them of water and chop them in small cubes. Dice the 2 hardboiled eggs and the pickles as well. Place them in a serving dish and mix them.
  7. Cut the Vienna Beef Frankfurters in 4 and boil them for 5 minutes. They can be eaten raw as well. Cut them in small cubes and add them to the salad.
      
  8. For the mayo, get a large bowl and crack 1 whole egg in. Whisk it with the electric beaters for a few seconds. Add the mustard and vinegar and then whisk them together for 1 minute. Start adding the oil very slowly. You can add lemon juice to lighten the color of the mayo or use it if the mayo breaks at any point. Whisk it until it has the desired consistency and add it to the Beef Salad. Season with savory seasoning and pepper and mix it around.
  9. Cut the Pork Hot Dogs in small cubes. Grate Cheddar cheese and mix it with the hot dogs. Add 2 tbsp sour cream, salt, pepper, garlic powder and basil. Set it aside.
       
  10. In a large pan heat up 1 tbsp oil. Remove the stems of the mushrooms and place the caps in the oil, right side up.
  11. Cook for 3 minutes, then flip them over and fill the caps with 1 tsp of the cheese and hot dog mixture. Add 100 ml water to the pan and boil the mushrooms until cooked through and the cheese filling is melted. Remove them from the pan and sprinkle chopped spring onions on top.
  12. Wrap the Cheese Frankfurters in bacon. Fry them in a little oil until the bacon is crispy and has a nice color.  Remove them from the pan and brush them with the hot-pepper honey jam.
  13. The potato patties can be fried in the same pan until they are golden on both sides. Remove them from the pan and let them drain off excess oil.
  14. The jam is made by deseeding and finely chopping all the peppers and apples. All the ingredients are then mixed and boiled until the jam is sticky and it has the desired flavor. Pour the jam in clean jars, close the lid as tight as possible and keep wrapped in blankets for 1-2 days, so they cool down slowly and eventually reach room temperature. It goes great with meats and pizza.
  15. Remove the dyed eggs from their jars and let them drain off excess water on a newspaper or kitchen towel.
  16. Serve these amazing dishes next to the dyed eggs and fruits. We recommend a refreshing glass of carrot juice (add a dash of ginger, if you want) and for dessert some delicious hot cross buns. Enjoy!