Meal-kit provider HelloFresh Ireland’s Head of Culinary, Hannah Duxbury-Pardoe, has shared a simple yet impressive breakfast recipe to make Easter Sunday feel special without spending hours in the kitchen.
The dish combines a poached egg and avocado ciabatta topped with hollandaise sauce alongside blueberry and almond waffles finished with a drizzle of maple syrup. It takes around twenty minutes to prepare and serves two people.
Hannah explains, “We wanted it to feel like a proper spread rather than one thing stacked on top of another. The waffles are simple, just topped with fresh blueberries, toasted almonds and a little syrup, but they round it out nicely. It’s the kind of breakfast that looks like you made more of an effort than you actually did.”
She adds: “The poached egg really finishes off the whole ciabatta.”
This Easter brunch idea draws on classic flavours with a modern twist, featuring crispy Irish bacon, creamy avocado, and perfectly poached eggs on toasted ciabatta, balanced by sweet waffles. It is part of HelloFresh’s Easter Brunch Kit, which adapts elements of Eggs Benedict and Berry Waffles into an accessible home version.
Ingredients
- 125g Blueberries
- 130g Irish Bacon
- 20g Almonds
- 2 Waffles
- 15g Maple Syrup
- 5g Chives
- 1 Avocado
- 100g Hollandaise Sauce
- 2 Ciabattas
- 1 tsp Apple Cider Vinegar
- 2 Eggs
- Oil, to taste
- Salt and pepper, to taste
- Water, to taste
- Sugar, to taste
Method
Step 1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a pot of water for the eggs.
- Lay the bacon on a lined baking tray and bake on the top shelf for 10–15 minutes. Important: wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Roughly chop the chives.
- Place a pan over medium heat with no oil. Dry-fry the almonds until lightly toasted, 3–4 minutes. Remove from the pan and set aside.
Step 2
- Add the vinegar to the pot of water.
- Crack each egg into a separate small bowl. Swirl the water to create a whirlpool and drop the eggs into the centre. Lower the heat to a simmer and poach until the white is firm, 2–3 minutes. Remove with a slotted spoon and season with salt and pepper.
- Halve the avocado, remove the pit, scoop out the flesh, and slice thinly lengthways.
- Return the pan to medium heat, warm the hollandaise, and season with sugar, salt, and pepper.
Step 3
- Halve the ciabattas lengthways, then widthways, and warm in the oven for 2–3 minutes.
- Warm the waffles in the oven for 1–2 minutes.
- Top the ciabattas with bacon, avocado, and egg, then drizzle with hollandaise and sprinkle with chives.
- Serve the waffles alongside, topped with blueberries, almonds, and maple syrup.
Tips and notes
The recipe emphasises straightforward techniques suitable for home cooks. Poaching eggs creates a soft, runny yolk that pairs with creamy avocado and rich hollandaise. Toasted almonds add crunch to sweet waffles topped with fresh blueberries.
HelloFresh Ireland promotes such meals as convenient options for busy households seeking quality time at the table during holidays like Easter. Brunch is increasingly popular in the UK and Ireland as a relaxed alternative to formal lunches, and recipes like this allow home cooks to achieve restaurant-quality results using pre-portioned ingredients, reducing preparation stress while maintaining fresh flavours.
Duxbury-Pardoe’s suggestion aligns with broader trends in home cooking, where visual appeal and balanced flavours matter. The combination of savoury and sweet elements creates a complete plate that feels indulgent yet achievable in under half an hour. Home cooks can scale the recipe or adjust seasoning to personal taste while following the core steps for consistent results.
This approach reflects HelloFresh’s focus on making mealtimes enjoyable and straightforward, particularly during festive periods when routines change. The kit format ensures all components are fresh and correctly measured, supporting success even for those with limited cooking experience.