As Easter Sunday marks the end of Lent, you may be looking forward to indulging in chocolate, hunting for Easter eggs or planning a family celebration! Lent is a period of time observed for 40 days before Easter and typically involves fasting or more commonly today giving up something that may not suite us as well as we think. However you plan to spend your Easter celebration, remember that you can enjoy some of your favorite treats while still maintaining balance within your diet. Did you know? The first chocolate egg dates back to the early 1800s!! What’s your favorite? Plain, peanut butter filled, other?
Why Eggs? Eggs are traditionally associated with “new life” or rebirth which is synonymous with Easter.
Tips to managing Easter Treats…
- Choose Dark Chocolate (70% cocoa or more), dark chocolate contains more heart healthy flavonoids than milk chocolate.
- Set aside the portion you wish to consume, and put away other chocolate so it is out of sight and out of mind!
- For children, offer chocolate only after a healthy food has been consumed for instance, after dinner.
Eggs in a Potato Basket
These adorable egg baskets are terrific for an Easter Brunch! Serve them warm or at room temperature. They reheat nicely the following day for breakfast if you have any left over!
- 6 medium russet potatoes, rinsed and scrubbed
- Salt & pepper
- 24 whole large eggs
- Non-stick cooking spray
- 1 small bunch chives, thinly chopped
- Preheat oven to 400 degrees.
- Bake the potatoes until almost tender (about 45 minutes). Allow to cool, then peel and grate them. Season well with salt & pepper.
- Increase oven temperature to 425 degrees.
- Spray two muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin cup. Use your fingers to gently press the sides and bottom in each muffin hole to make a nest (don’t press the potatoes firmly against the pan; they should sit lightly in the pan.) Spray again with cooking spray. Bake for 15-20 minutes. Watch them to be sure they do not burn. Remove when golden brown.
- Allow the nests to cool. Crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes. Top with chives. Don’t be concerned if some whites bake differently. Remove from the muffin pan with a spoon and fork and serve.
Recipe by: Easy to Eat well