This Easter will be our first holiday at our new home. I’m a little bit gutted that we have to wait for SO long until I can decorate the new house for Christmas so I’m seizing Easter as my opportunity to decorate, bake and feast like we’ve never done before.
We used to live in a tiny 2 bed flat with no garden and we could rarely have visitors as there wasn’t enough space for US let alone anyone else. Now we’re in our big house in the country we can finally have people come and stay, I can throw dinner parties and we have a garden that everyone can spill out into on the warmer days. Which I am hoping for some of this Easter hols!
So, we’re going to have Easter egg hunts in our own garden, we will have an Easter wreath on the door (which I plan to make myself) and although we are not going to be in for Easter lunch (my Mum cooks roast lamb way better than I), we WILL be there for breakfast and I want to do something super special.
Sainsbury’s asked me if I’d like to get involved with their ‘Little Twists’ campaign which mixes up mid-week meals to give inspiration to their customers and they asked if I’d like to join in for a little bit of twisting but this time with Easter food. The ‘Little Twists’ recipes are something a little bit different that perhaps you wouldn’t have thought of and with the three recipes they’ve produced for Easter, one stuck out to me as the one we simply HAD to do. Eggs Benedict (a breakfast fave of mine) with Avocado. I could have chosen Roast Lamb with Ginger Beer or Hot Cross bacon Butties (which we still may do it has to be said) but breakfast and Benedict HAD to be up first!
Eggs Benedict Wth Avocado, serves 4 – Ingredients:
4 eggs, 2 English Muffins (halved), 4 slices of Taste The Difference honey roast ham, 2 ripe avocados (stoned, peeled and sliced), 4tbsp hollandaise sauce (You can make your own and Jamie Oliver has a great recipe but the Sainsbury’s fresh hollandaise sauce is just as delish so I kind of think why faff?!) and half a teaspoon of smoked paprika.
Bring a large pan of water to the boil. Crack the eggs into 4 separate ramekins then carefully swirl the water in the pan with the end of a wooden spoon and slide in an egg (you can do two at a time but may have to do in batches), poach for about 4-5 minutes until the white is set but the yolk is still runny (longer if you like your yolk a bit harder).
Meanwhile, toast the muffin halves. Put each one on a plate and arrange the ham and avocado slices on top. Carefully spoon the poached egg on top once cooked. Finish with a spoonful of hollandaise sauce and a sprinkling of paprika.
And it was yummy! A perfect twist up on an old favourite. At a recent press day Sainsbury’s held I discovered that they really care about getting the best avocados to their customers and have spent a good deal of time ensuring that when you buy them they are ripe and ready to eat. I love that this recipe includes them and knowing that you’ve bought them from Sainsbury’s means no more trying desperately hard to ripen them up next to a banana (or is it only me that does this?!).
The other recipes from Sainsbury’s Easter Little Twists are lamb cooked with ginger beer and a delicious sounding bacon butty in a hot cross bun – might have to try that one next!
A collaboration with Sainsbury’s Little twists at Easter.