Delicious Easter breakfast

Brunch Dishes
Young Cheese
2 pers
45 min

Ingredients

Henri Willig Coconut Cheese
Henri Willig Fenugreek Cheese
2 tsp Henri Willig Honey Mustard
2 tsp Henri Willig Chefs Selection Cheese Dip Roasted Tomato
2 croissants
2 bread rolls
2 eggs
2 slices of Parma ham
Ginger (orange) jam
Walnuts
130 grams of low fat quark
1 tbsp honey
2 tbsp pesto
1 tsp vinegar

Easter breakfast is only truly complete with Henri Willig cheese. We have therefore written out our favorite Easter breakfast with croissants, filled rolls and pesto salad for you.

Croissants with ginger jam and caramelized walnuts

Bake the bake-off croissants as directed on the package.
Toast the walnuts in a dry frying pan. Turn off the heat and add the honey. Stir well and then let it cool.
Top the croissants with a few slices of Henri Willig Kokoskaas, the ginger (orange) jam and the caramelized walnuts.

Stuffed bread rolls with egg

Preheat the oven to 200 degrees.
Cut off the top of the kaiser rolls and hollow out the rolls with a spoon.
Spread the inside of the buns with the Henri Willig Chefs Selection Cheese dip Roasted Tomato and top with the Parma ham.
Crack an egg into the hole and grate the Henri Willig Fenugreek cheese over the top.
Bake the buns in the oven for 20 to 25 minutes until done. Cover the buns with aluminum foil for the last ten minutes to prevent the buns from getting too brown.

Cheese pesto salad