Hosting an Easter brunch that the whole fam will love has never been easier, with Foodland’s own Little Meat Co. and Little Dough Co. — we’re talking s’mores-style hot cross buns and the best baked eggs in the biz! Find all these fresh ingredients (and more!) at your local family-owned Foodland.
S’mores-style hot cross bun bake
Ingredients
2 x packs Little Dough Co. Chocolate Hot Cross Buns
1 x 400g tub Lotus Biscoff spread
20 marshmallows
12 mini solid chocolate Easter eggs (or any chocolate of choice)
Method
Preheat oven to 200°C.
Slice hot cross buns in half horizontally, and set the tops aside — trying to keep hot cross buns connected to each other.
Place the bases in a baking tray , cut side facing up.
Spread the 12 hot cross buns generously with Biscoff spread. Scatter marshmallows across the top, then dot the Easter eggs in between (making sure there is one egg per bun).
Place in hot oven and bake for 10 minutes. If you want the marshmallows to brown up slightly, switch to grill setting (but watch them closely to avoid burning the chocolate or bread!)
After 10 minutes, remove from oven and replace the tops back onto the buns. Watch for the chocolate and marshmallow ooze! Pop back in the oven for a couple of minutes until warmed up and slightly crispy on top.
Serve straight from the tray, with fresh fruit from Foodland.
Baked eggs with mini meatballs and burrata
Ingredients
1 x pack Little Meat Co. Beef & Pork Meatballs
1 x jar Lucia’s Arrabiata Sauce
6 x fresh eggs
1 x La Casa Del Formaggio burrata
Fresh basil, to garnish
A loaf of crusty fresh bread, to serve
Method
Preheat oven to 180°C.
In a large oven-safe frying pan over high heat, add a good splash of olive oil. Once it comes to temperature, carefully add the meatballs. Cook, tossing regularly, until a golden brown all over and cooked most of the way through.
Add the Lucia’s Arrabiata sauce directly into the pan. Toss with the meatballs and then bring to a simmer.
Once the sauce is nice and hot, use a spoon to make six little nests in the sauce. Crack a single egg into each nest. (Hint: you can use the meatballs as little walls to keep the eggs in place).
Remove from heat and place in the oven, then bake until your eggs reach your desired consistency (8-12 minutes, depending on if you like them runny or cooked through).
Remove from oven, and break open the burrata ball and place directly in the middle of the pan. Sprinkle with fresh basil and serve immediately with fresh bread and butter — perfect for dunking!
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