Easter Brunch — Eggs Three Ways Recipe

Name: Easter Brunch — Eggs Three Ways
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp mayonnaise; 1/2 cup creme fraiche or sour cream; 1-2 tbsp curry powder, according to taste; 3.5 oz cooked and peeled shrimp or prawns; 14-16 None eggs, 4 hardboiled peeled and halved; 6 beaten; 4-6 set aside for frying; 3 tbsp vegetable oil; 1 None red, 1 yellow and 1 green pepper, deseeded and diced; 8 None scallions, sliced; 3.5 oz cherry tomatoes, halved; 8-12 slices bacon; 4-6 slices white bread; 3 oz Gouda, sliced; 2 1/3 tbsp fresh chives, little reserved for garnish, remainder finely chopped; None None Fresh thyme, for garnish

Servings: persons

1 tbsp mayonnaise
1/2 cup creme fraiche or sour cream
1-2 tbsp curry powder, according to taste
3.5 oz cooked and peeled shrimp or prawns
14-16 None eggs, 4 hardboiled peeled and halved; 6 beaten; 4-6 set aside for frying
3 tbsp vegetable oil
1 None red, 1 yellow and 1 green pepper, deseeded and diced
8 None scallions, sliced
3.5 oz cherry tomatoes, halved
8-12 slices bacon
4-6 slices white bread
3 oz Gouda, sliced
2 1/3 tbsp fresh chives, little reserved for garnish, remainder finely chopped
None None Fresh thyme, for garnish

1
In a bowl, mix the mayonnaise, creme fraiche and curry powder. Season with salt and black pepper. Stir in the shrimp and spoon over the halved boiled eggs.
2
Season the 6 beaten eggs with salt and black pepper. Heat 1 tbsp oil in a pan and cook the peppers and scallions until softened. Pour in the eggs and cook gently until they begin to set, then add the tomatoes and scramble until cooked. Remove from the heat and keep warm.
3
In a separate frying pan, heat 1 tbsp oil and fry the bacon until crispy. Remove from the pan and keep warm. Wipe out the pan, then heat 1 tbsp oil and fry the remaining 4-6 eggs. Remove from the pan and keep warm.
4
To plate, toast the bread in a toaster, then cut into hearts with a large heart-shaped pastry cutter. Cut small and medium-sized hearts from the cheese. Arrange the toast on serving plates and top with the cheese and fried eggs. Add the shrimp and hard-boiled eggs, sprinkling with the chives. Garnish with chive stems and thyme. Spoon the scrambled eggs and bacon on to platters and serve.

1802

kcal

Calories

139

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tbsp mayonnaise, 1/2 cup creme fraiche or sour cream, 1-2 tbsp curry powder, according to taste, 3.5 oz cooked and peeled shrimp or prawns, and more.

Yes, Easter Brunch — Eggs Three Ways falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easter Brunch — Eggs Three Ways

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions