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No reservations Easter brunch

Brown beauties:  Farm eggs
Brown beauties: Farm eggs
Missy A Kitchell

Taste buds are springing to life with fresh flavors; new potatoes, baby carrots and sweet-tender salad greens. Peter Cottontail is hopping, munching and brunching his way through garden patch. However, Mr. C.T. Bunny isn’t the only one celebrating. Easter beckons families to gather, remember and feast.

For some the meal is a reservation away, but food-lovers know brunch is a relaxed time around a common table with heaps of delectable dining delights. Perusing the April Cooking Light Magazine, there was a head’s up mention of a video post to make crispy, shredded potato and veggie baskets; the perfect foil for holding a golden-yolked egg. An instant note to self was made.

Savory egg-filled baskets need a sweet alter ego. Enter scones slathered with homey strawberry jam and lightly whipped cream with a hint of vanilla. Try under whipping the cream, so soft peaks do not form. The result will be a thickened dainty that will ooze over the edges of warm scones.

Color in the blanks on the brunch table with a platter of fragrant lamb sausages and crumbly bacon. Take advantage of those garden patch stuffs by roasting potatoes, carrots and asparagus in a mixture of olive oil, salt and pepper. Toss on chopped chives, parsley and tarragon to play up the nimble flavors. Finally, lighten the load with a jumble of juicy melon, tart kiwi fruit and ruby stained raspberries. And, for good measure, don’t forget to include marshmallow Peeps.

Egg Baskets (Adapted from Cooking Light Magazine)
Makes 24

You will need:

  • 1 30 oz. package shredded hash browns (Simply Hash Browns, Ore-Ida)
  • 1 ½ cups grated zucchini
  • 1 ½ cups grated carrot
  • 1 teaspoon garlic granules
  • 2 teaspoons 21 Seasoning Salute (or similar mixture)
  • 2 dozen large eggs
  • Salt and Pepper
  • Parsley for garnish

What to do:

  • Preheat oven to 400 degrees. Lightly oil each cup of a muffin pan.
  • Combine thawed hash browns, grated zucchini and carrots, as well as the spices in a large bowl. Mix well. Scoop ¼ cup of the potato-veggie mixture into each muffin cup. Press in firmly and up the sides to create a basket.
  • Bake for approximately 30 minutes, or until crisp and lightly browned.
  • Crack an egg into each cup, sprinkle with salt and pepper. Return to the oven and bake an additional 12 to 15 minutes for soft cooked eggs. Strew with parsley and serve.
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