Easter leftover recipes: family ideas to fight food waste
OWhether you’re planning an egg hunt, a spring brunch or a gourmet feast for the family, Easter can be a gourmet time of year. Protect your eyes, Easter Bunny: Last year over 8,000 tonnes of food was wasted, including over 6 million hot buns.
With these recipes British lion eggs, there’s no reason all those delicious pastries, lamb roasts and eggs should go to waste. Make the most of your Easter leftovers — and pack plenty of protein and essential nutrients — with these fun recipes that will get the whole family involved.
Easter egg bread
An egg-cellent recipe for brewing this Easter. Use your hot buns for egg bread and get creative with your toppings! Plus, the whole recipe only takes 10 minutes.
Preparation time: 5 mins | cooking time: 5 minutes
2 medium eggs
3 tablespoons of milk
2 teaspoons caster sugar
A pinch of cinnamon
2 hot cross buns
A few drops of vegetable oil
225g mixed berries – strawberries, blueberries and halved strawberries
2 teaspoons caster sugar
Greek yogurt and honey to serve
In a wide, shallow bowl, beat together the eggs, milk, sugar and cinnamon. Use a bread knife to horizontally slice each hot bun into thirds.
Place the bread in the egg mixture and let soak for 5 minutes, turning occasionally, until all the egg has been absorbed.
To make the compote, cut the strawberries in half or quarters and place them in a small saucepan with the raspberries and blueberries. Add the sugar and mix well. Place over low heat and slowly bring to a boil. Simmer for 2 minutes, before pouring into a serving bowl or jug and allowing to cool.
Heat a medium nonstick skillet, then add a few drops of oil and swirl around the pan. Scoop out the hot cross buns and cook them in the skillet for 2 minutes until the base is golden brown.
Flip with a spatula and repeat until both sides are golden brown and crispy.
Transfer to serving plates. Serve three slices per person and top with hot compote. Serve with yogurt and honey.
Our Lamb Biryani is a great versatile recipe and is ideal for using up leftover Sunday roasts to minimize food waste.
Preparation time: 8 mins | cooking time: 15 minutes
2 tablespoons vegetable oil
2 onions, sliced
Salt and ground black pepper
5 medium eggs
2 cm grated ginger root
1 clove garlic, crushed
175-225g cold roast lamb, beef, chicken or turkey
225g cooked vegetables, we used cauliflower, broccoli and peas
3 tablespoons medium curry paste
1 packet (200g) cooked basmati rice
3 tablespoons chopped fresh cilantro
50g pomegranate seeds
Heat the oil in a large skillet or wok. Add the onions and a pinch of salt, then cook over medium heat for 6-8 minutes, stirring occasionally, until the onions are golden brown.
Remove half the onions and set aside. Cook the rest over low heat until golden and crispy. Drain on paper towels.
While you cook the onions, place the eggs in a small saucepan, cover with cold water and bring to a boil and cook for 5 minutes. Drain the eggs, rinse them with cold water, patting the shells all over. When cool enough to handle, peel off the shells and set aside.
Return the tender onions to the pan with the ginger, garlic and curry paste and cook over medium heat, stirring for a few seconds. Add the roasted meat, vegetables and rice with 4 tablespoons of water.
Continue cooking, stirring frequently to combine, until all ingredients are heated through. Stir in half the cilantro and season to taste.
Transfer to a serving platter garnished with the crispy fried onions, remaining cilantro and pomegranate seeds. Cut the eggs in half and place them on top. They should still be slightly soft inside.
Cook’s Tip: Use your Sunday roast leftovers in this quick dinner dish. You can use roast lamb, beef, chicken, or turkey, depending on what you have left. Break it into bite-sized pieces.
Hot Lemon Bread Pudding
A zesty take on a classic, our Hot Lemon Cross Pudding has just the right amount of sweetness, perfectly complemented by the tartness of lemons.
Preparation time: 10 mins | cooking time: 25 mins
5 medium eggs
Zest and juice of 1 lemon
4 tablespoons lemon curd
4 tablespoons caster sugar
150 ml liquid cream
4 hot cross buns
2 teaspoons Demerara sugar
Preheat the oven to 200°C/fan 180°C/thermostat 6. In a large bowl, beat the eggs, lemon zest, lemon cream and sugar until smooth. Add cream and milk and mix well.
Slice the hot cross buns vertically. Place all the tips in the bottom of a shallow 1.2 L baking dish. Carefully arrange the remaining slices on top, then drizzle with lemon juice.
Pour the egg mixture over the sliced buns, then use a fork to lightly press the bread down so that it is soaked in the custard mixture. Let stand 5 minutes.
Place the dish in a roasting tin, then pour boiling water from a kettle around the dish halfway up the outside. Sprinkle the Demerara sugar over the top of the pudding, then bake for 25 minutes or until set with a slight wobble and the top is golden brown.
Remove from roasting pan and serve warm with a little more cream.
Sunny pizzas with eggs, tomatoes and peppers
Let the eggs take center stage in these tomato and pepper pizzas and best of all, they take less than 10 minutes to cook.
Preparation time: 5 mins | cooking time: 6-8 minutes
6 tablespoons tomato pasta sauce
8 pitted green or black olives
6 cherry tomatoes
2 whole tortillas
50 g grated Cheddar and mozzarella
1 yellow bell pepper, seeded and cut into matchsticks
Preheat oven to 220°C/200°C fan/gas 6. Lightly oil a large baking sheet large enough to hold two tortillas.
Put the pasta sauce in a bowl. Coarsely chop the olives, cut the tomatoes into wedges then stir both into the pasta sauce.
Spoon half of the pasta sauce mixture onto both tortillas, then use a spoon to spread it all the way to the edges, leaving a clear 3cm border. Using a spoon, make a hollow in the center of the sauce and break an egg into it.
Spread half the cheese around the egg, covering the sauce, then place bell pepper sticks around the egg. Bake for 6-8 minutes or until egg is set. Allow to cool slightly before transferring to plates to enjoy.
Easter bunny crumpets
Playing with different colored vegetables to create cute faces is a clever way to give kids a more nutritious Easter option this year.
Preparation: 5-8 minutes | To cook: 15 minutes
2 medium British lion eggs
Ground black pepper
½ tsp dried oregano or mixed herbs
1 teaspoon olive oil
25 g grated cheddar or mozzarella
Toppings of your choice such as sliced olives, sliced mushrooms, peppers, etc.
Small bunch of chives
Preheat the oven to 200C/180C fan/thermostat 6. Crack the eggs into a pitcher. Add some black pepper and the herbs, then use a fork to whisk everything together.
Pour ½ teaspoon of olive oil into two small ovenproof dishes (12-16 cm in diameter) and brush the bottom and sides. Place a crumpet in each dish then pour an equal amount of eggs over each crumpet so that it fills the holes. Let it soak for at least 5 minutes.
Sprinkle grated cheese over crumpets. Then decorate each with your choice of toppings to make “Easter Bunny” faces. When you’re done, place the dishes on a baking sheet and put them gently in the oven.
Bake for 15 minutes until the egg has set and the crumpets are golden brown. Remove from the oven and let cool for a few minutes.
Use the chives to make “whiskers” and then they’re ready to serve.
Spinach and egg burgers
Eggs are a great alternative protein source to meat, so swap out your regular burger for these spinach and egg burgers.
Preparation time: 10 mins | cooking time: 15-20 mins
250 g potatoes, peeled
4 spring onions, thinly sliced
1 clove garlic, crushed
1 bag (80g) of spinach
4 large eggs
Salt and ground black pepper
Pinch of dried chili flakes (optional)
4 brioche burger buns
Finally, your choice of:
Tomato chutney or relish
Small gem lettuce,
Slices of tomatoes and red onion
Preheat oven to 200°C/180°C fan/thermostat 6. Carefully butter the inside of a 4-hole Yorkshire pudding tin and place on a metal baking sheet.
Coarsely grate the potatoes. Heat a non-stick pan then add the oil, then the potatoes. Cook over medium heat for about 5 minutes until the potatoes are tender.
Coarsely chop the spinach on a board, then stir it into the potatoes with the spring onions and garlic. Increase the heat and continue cooking until the leaves are wilted and most of the liquid has evaporated.
Remove from heat and season well with salt and pepper and chili. Crack the eggs into a large bowl, then beat them with a whisk or fork, add the potato mixture and stir well.
Divide the mixture between the four holes of the mold and bake for 15 to 20 minutes until the burgers are golden brown.
Remove from the oven, loosen the edges with a spatula and leave to cool slightly.
Grill the insides of the buns, then fill them with the Spinach & Egg Burger and your favorite burger ingredients.
For hundreds of other quick and easy recipes to turn Britain’s great egg into a delicious meal, visit the British Lion Eggs website, here.