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Home Paasbrunch herb butter met gekookte eieren

Easter Brunch Vegetarian Spring Sharing Festive

Easter is the perfect time to really dress the table and enjoy an elaborate brunch together. A homemade herb butter is ideal for that: surprisingly simple, but always a showstopper on the table. Serve it in a beautiful Easter decoration and your brunch table is complete. With fresh herbs, a splash of lemon and some garlic you turn ordinary butter into something to savor.

x_ckl_recipe_markerEaster brunch herb butter with boiled eggs Make this Easter extra cozy with a flavorful herb butter to share at the table. Easy to make, pretty to serve and delicious on fresh bread. How to make herb butter for the Easter brunch? Brunch Dutch 4 people 15 min 30 min 45 min

Take the butter out of the fridge at least 30 minutes beforehand so it’s soft and easy to mix.
Cook the eggs: bring a pan of water to a boil, gently add the eggs and cook for 8 minutes for firmly boiled eggs. Rinse them under cold water afterwards and peel.
Finely chop the chives, parsley and tarragon. Grate the lemon zest and squeeze the juice from half a lemon.
Put the softened butter in a mixing bowl. Add the chopped herbs, pressed garlic, lemon juice, lemon zest, sea salt and freshly ground black pepper.
Mix everything well with a fork or spatula until you have a smooth herb butter. Taste and adjust seasoning with more salt or lemon juice if desired.
Spoon the herb butter into a butter dish with a lid and return it to the fridge until needed. Take it out 10 minutes before serving so it softens slightly.
Cut the boiled eggs in half or into slices. Toast the rolls or slice the baguette and arrange everything on a large board or platter.
Place the butter dish in the center of the table, arrange the eggs and bread around it and garnish with extra chives and a few radishes. Enjoy the brunch together!

Easter Brunch Vegetarian Spring Sharing Festive 250 g unsalted butter, at room temperature 3 tbsp fresh chives, finely chopped 2 tbsp fresh parsley, finely chopped 1 tbsp fresh tarragon, finely chopped 1 garlic clove, pressed Zest and juice of 1/2 lemon 1/2 tsp fine sea salt Freshly ground black pepper to taste 6 eggs 4 fresh rolls or 1 baguette A few radishes, for garnish Mixing bowl Fork or spatula Butter dish with lid Pan for boiling the eggs Grater Citrus juicer Cutting board Chef's knife Large serving board or platter Easter easter Egg cups egg-cups Lemon Squeezer lemon-squeezer Bowls bowls-1 ASA Selection Butter dish Saisons Sand 17 x 14 cm Asa Selection ["Botervloot"] Aperol Spritz Glasses - 450 ml - Official Glass - 6 pieces Aperol ["Spritz Glas"] Cookinglife Wine Glass Set Solare 12-Piece - Red Wine Glasses + White Wine Glasses + Champagne Glasses Cookinglife Wijnglazenset Paas Spritz with orange and rosemary foodies-paas-spritz-met-sinaasappel-en-rozemarijn Easter table with deviled eggs and spring vegetables foodies-paastafel-met-gevulde-eieren-en-lentegroenten Easter cake with lemon curd and fresh berries foodies-paastaart-met-lemoncurd-en-verse-bessen Lentekleurige quiche met zalm en asperges foodies-lentekleurige-quiche-met-zalm-en-asperges

Recipe

Easter brunch herb butter with boiled eggs

Make this Easter extra cozy with a flavorful herb butter to share at the table. Easy to make, pretty to serve and delicious on fresh bread.

Course	Brunch
Kitchen	Dutch
Servings	4 people

Preparation time

Preparation time	15 min
Cooling time	30 min
Total	45 min

Equipment

Mixing bowl
Fork or spatula
Butter dish with lid
Pan for boiling the eggs
Grater
Citrus juicer
Cutting board
Chef's knife
Large serving board or platter

Ingredients

250 g unsalted butter, at room temperature
3 tbsp fresh chives, finely chopped
2 tbsp fresh parsley, finely chopped
1 tbsp fresh tarragon, finely chopped
1 garlic clove, pressed
Zest and juice of 1/2 lemon
1/2 tsp fine sea salt
Freshly ground black pepper to taste
6 eggs
4 fresh rolls or 1 baguette
A few radishes, for garnish

How to make herb butter for the Easter brunch?

Take the butter out of the fridge at least 30 minutes beforehand so it’s soft and easy to mix.
Cook the eggs: bring a pan of water to a boil, gently add the eggs and cook for 8 minutes for firmly boiled eggs. Rinse them under cold water afterwards and peel.
Finely chop the chives, parsley and tarragon. Grate the lemon zest and squeeze the juice from half a lemon.
Put the softened butter in a mixing bowl. Add the chopped herbs, pressed garlic, lemon juice, lemon zest, sea salt and freshly ground black pepper.
Mix everything well with a fork or spatula until you have a smooth herb butter. Taste and adjust seasoning with more salt or lemon juice if desired.
Spoon the herb butter into a butter dish with a lid and return it to the fridge until needed. Take it out 10 minutes before serving so it softens slightly.
Cut the boiled eggs in half or into slices. Toast the rolls or slice the baguette and arrange everything on a large board or platter.
Place the butter dish in the center of the table, arrange the eggs and bread around it and garnish with extra chives and a few radishes. Enjoy the brunch together!

Cooking mode Prevents your screen from going to sleep

A butter dish is more than a handy container. On an Easter table it’s a real decorative element. Choose a sturdy earthenware model with a warm, natural look: it suits any tableware and looks festive without trying too hard. The lid keeps your herb butter fresh and protected, so you can comfortably make it a day ahead.

Feel free to vary the herbs: rosemary and thyme work just as well, and a small pinch of smoked paprika adds an extra flavor dimension. Make a double portion and keep the rest in the fridge, because this herb butter is also delicious on grilled meat or over steamed vegetables. That way you’ll enjoy your Easter preparations for longer.

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