Three Delicious Easter Recipes Using Eggs

Are you currently wondering what to serve for Easter brunch? Here are three delicious recipes using eggs—created by Chef Trevor Bird, owner of Vancouver’s popular Fable Restaurant (and Top Chef Canada finalist)—that your family are sure to gobble up. From mouth-wateringly good Scotch eggs to the tastiest mini cheese soufflés to creamy scrambled eggs with smoked salmon, we’ve got you covered!

“I am excited to be partnering with the Egg Farmers of Canada this Easter to inspire Canadians to create beautifully garnished and shareable dishes made with fresh, local, and high-quality eggs. As a chef, I work with eggs everyday and, given my farm-to-table approach, this partnership was a natural fit for me. Eggs are truly the perfect food to enjoy at any time of day and are also one of the most versatile ingredients in my kitchen.” — Chef Trevor Bird.

Herbed Scotch Egg with Garlic aioli Herbed Scotch Egg with Garlic Aioli

Yields 8 Scotch eggs
Time to prepare: 25 min
Cooking time: 30 min
Special equipment required: deep fryer

The Ingredients

8 peeled, soft-boiled eggs (cooked for 7 minutes)

Breakfast sausage
4 1/3 lb (2 kg) ground pork
4 tsp (20 mL) salt
Half pinch pepper
1 tsp (5 mL) fresh sage
1 tsp (5 mL) fresh thyme
Half pinch fresh rosemary
2 cups (500 mL) bread crumbs
4 tsp (20 mL) brown sugar
Pinch nutmeg
Pinch cayenne

Garlic aioli
2 egg yolks
1 tbsp (15 mL) Dijon mustard
2 tbsp (30 mL) white wine vinegar
Large pinch salt
1 tbsp (15 mL) confit garlic*
2 cups (500 mL) grape seed and garlic oil

Confit garlic
2 heads garlic, with all cloves peeled
4/5 cup (200 mL) olive oil

The How-To

Breakfast sausage
Step 1: Set deep fryer to 370°F (188°C)

Step 2: Place everything, with the exception of the eggs, in a mixing bowl and kneed like bread for 1 minute until it sticks together and everything is well incorporated.

Step 3: Portion out into 3-4 ounce (85 to 133 g) sections to wrap eggs in.

Step 4: Place sausage between two pieces of saran-wrap and roll-out to 1/2 cm thick. Remove top layer of saran and place an egg in the middle of the sausage. Wrap sausage around the egg and tighten with the saran still attached. Twist the bottom until the sausage is tight around the egg. Place into fridge and let set for 10 minutes.

Step 5: Unwrap the egg and deep fry for 3 minutes to cook the sausage. Remove, let cool for 2 minutes and cut in half gently. Serve with a drizzle of garlic aioli.

Garlic aioli
Step 1: Place all of the ingredients in a food processor, with the exception of oil and turn on. Slowly drizzle the oil into the food processor in a thin stream. Let this final mixture sit in the fridge to cool.

Confit garlic
Step 1: In a pan, cover garlic cloves with oil, turn on very low heat for 30-40 minutes or until the garlic is very soft.


Click to see next recipe: TBird Eggs


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About the author

Lesley Mirza

Lesley Mirza

Lesley Mirza is the editor-in-chief for and travels the world tasting, sipping, and spa-ing.

In addition to heading up, Lesley has penned pieces for several publications, including Vancouver Magazine, Western Living,, (Tourism Vancouver's blog), and

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