Leave the colored variety to the kids, enjoy these tasty options for Easter Brunch
By Cathy Branciaroli, Food Correspondent, The Times
Eggs are for Easter – or, at any rate, for celebrating spring, and brunch is a favorite way to enjoy them in family gatherings for the spring holiday. Nutritional powerhouses and versatile beyond compare, eggs can transform everyday dishes, and since this is not just any old brunch families will be serving up, they can be great contributors to the meal. They add brightness and richness to the menu, particularly since the holiday comes so early this year.
While the kids are coloring Easter Eggs or having a ball with Easter Egg hunts, the adults in the family can enjoy easy to make egg-based brunch dishes, then kick back with a favorite beverage.
So on with the feast. The most traditional place to start is Deviled Eggs, which always please a crowd. But you can kick them up a notch by adding a spicy note. My favorite addition is Wasabi powder, a Japanese spice similar to horseradish. Other alternatives include a dash of hot sauces like Tabasco or Siracha, an Asian favorite. It’s good to be cautious with how much of these spices to add but they really add flavor to the dish. In another direction, many add minced sweet pickles which add flavor without offending sensitive taste buds. You really can’t go wrong.
Spicy Deviled Eggs
Makes two dozen deviled eggs
Ingredients
12 eggs1/2 cup mayonnaise
3 tablespoons Dijon mustard
Touch of Wasabi powder, or hot sauce
Kosher salt
Freshly ground black pepper
Sprinkle of paprika
Preparation
Place the eggs in a small pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Turn off the heat, cover the pot and let the eggs sit in the hot water for 11 minutes.
Drain the eggs from the warm water, then run cold water over them. Let the eggs cool completely. Peel the eggs then cut in half lengthwise. Remove the yolks and place them in a small bowl. Add the mayonnaise, mustard and spicy additions to the yolks, then mash with a fork until smooth. Season with salt and pepper to taste. Carefully fill the whites with the yolk mixture, wiping away any.mess with a paper towel. Garnish with parsley or other greens.
Papas con Huevos (Potato & Egg Tacos)
Courtesy of the Kitchen Gidget
http://www.kitchengidget.com/2016/03/20/papas-con-huevos-potato-egg-tacos/
Papas con huevos is Spanish for potatoes with eggs. This dish takes something ordinary and makes it very tasty. Crispy and tender at the same time, these potato and egg tacos will melt in your mouth! Serve with fresh tortillas and salsa for a delicious brunch dish
Ingredients
3 tablespoons vegetable oil
2 lbs potatoes, peeled and diced
6 eggs, well beaten
Salt and pepper
Flour tortillas
Preparation
In a large frying pan, heat oil over medium heat. Add potatoes and fry, turning every few minutes to ensure they are crispy and golden on all sides. Cook until softened all the way through, about 10 minutes. Season generously to taste with salt and pepper. Add the beaten eggs and scramble until just set, about 3-5 minutes. Serve immediately with flour tortillas, salsa and extra salt.
Shirred Eggs with Gruyere and Ham
Courtesy of the Weekend Gourmet
http://www.wendyweekendgourmet.com/2016/03/eggtastic-recipes-sundaysupperfeaturing.html
This dish is perfect for a weekend brunch and can be made somewhat ahead. If you’ve never had shirred eggs, you’re in for a special treat This French classic dish features eggs baked in a bit of cream, and it’s flavored with thyme, smoky ham, and nutty Gruyere.
cheese. The recipe can easily be doubled or more to feed a group.
Ingredients for 4 servings
2 tbs. softened butter
2/3 cup chopped ham (preferably prosciutto)
8 large eggs (room temperature)
12 tbs. heavy cream
2 tbs. finely minced shallot
2 sprigs fresh thyme
1 cup grated Gruyere cheese
Salt & pepper to taste
Preparation
Preheat oven to 400. Place shallow ramekins on a baking sheet. Butter each ramekin with softened butter. Add a portion of the chopped ham to the bottom of each buttered ramekin. Break eggs into each ramekin and top with a portion of the remaining ingredients. Bake the eggs for 7-10 minutes, turning the baking sheet around halfway through the baking time to ensure even cooking. The longer they bake, the more the yolks will cook. For semi-runny yolks, cook the shirred eggs for about 8 minutes. Keep in mind that the eggs will continue cooking when removed from the oven.
And of course any Easter brunch would not be complete without a baked ham. What’s not to like about Easter brunch?
Cathy Branciaroli also writes about her adventures in the kitchen on her blog Delaware Girl Eats
