6 Egg Recipes for Your Easter Brunch

Move over chocolate eggs! This weekend, we’re trading the Easter Bunny’s treats for poached, baked and pickled egg dishes that pack a flavourful punch. Feel like doing the same? We’re rounded up six egg-cellent recipes from the Western Living archives for you to try at home.

Harissa-Spiced Shakshuka

There’s just something about shakshuka that screams “holiday meal.” It’s a hearty, indulgent one-pot dish that makes entertaining a breeze. Chef Ryan Benn’s recipe has an extra kick thanks to the addition of harissa paste and cayenne pepper. Want to take it up another notch? Toss in some chorizo sausage.

Blistered Pepper, Chard and Feta Frittata

Whether hosting a crowd or just cooking for the family, you can’t go wrong with a frittata. This Italian egg dish (essentially an open-faced omelette) can be stuffed with all sorts of veggies and cheese so don’t be afraid to get creative. Or follow Julie Van Rosendaal’s recipe exactly and fill it with shishito peppers, chard and feta.

Mushrooms and Balsamic Onions on Toast

Give your holiday brunch a French twist with this recipe from Jackie Kai Ellis. The balsamic-glazed onions can be made a day in advance, so that all you need to do on Sunday is toss them in the pan with your mushrooms and a bit of crème fraîche, poach your eggs and toast your bread.

Wilted Greens Tart

Made with phyllo pastry instead of a traditional pie shell, this tart from Rosie Daykin has a frilly crust that’s guaranteed to elicit a few oohs and ahhs around the table. Filled with a delicious mix of eggs, kale, spinach, arugula and feta cheese, the inside will impress, too!

Devilled Beet-Pickled Eggs

Why dye egg shells when you can dye egg whites? Soaked in a shredded beet and pickle brine mix, these devilled eggs from Julie Van Rosendaal have a beautiful pink hue—and a delightfully tangy taste. These will give the Easter Bunny a serious run for his money.

Lemony Portuguese Tarts

Easter brunch wouldn’t be complete without a sweet treat—and no, it doesn’t have to be chocolate. These egg custard tarts have a flaky, puff-pastry crust and a creamy lemon filling that will have your guests reaching for seconds (and maybe even thirds). In other words, you can and should double the recipe.