After the Easter bunny has left his baskets and the kids have hunted for eggs, the clock is ticking down to Easter brunch. While Easter Ham, potatoes and a baked egg dish are staples on the table, this year add bigger, bolder flavors to the table. From Big Fork Bacon Sausage to a dash of ToungueSpank Spice Company, your Easter brunch will creating food memories.
Big Fork Bacon Sausage
Everything is better with bacon, right? Big Fork Bacon Sausage is a Chicago based company that creates a delicious sausage that is just better with bacon. Each product is nitrate free, preservative free, hormone free, antibiotic fee, and all natural. With a variety of flavors, Big Fork Bacon Sausage can be the star of the brunch table, not the side-dish. Some recipe suggestions include add the Maple and Brown Sugar Bacon Sausage into your pancake batter for a sweet and savory pancake or create a simple hash with Black Peppercorn Bacon Sausage. Big Fork Bacon Sausage can be purchase in select stores and online at http://www.bigforkbrands.com/shop/.
Tonguespank Spice Company
Do you like spice? If your taste buds are craving a wake up call, TongueSpank is answering. TongueSpank is a seasoning blend that combine liquor and heat to create intense flavor combinations. With flavors like Smoky Bourbon, a few sprinkles in your hashbrowns makes them go from bland and boring to flavorful and exciting. Another option is to use the Garlic Grappa to make a compound butter for your flaky biscuit. TongueSpank is available online or in selection Chicago area stores.
Tovolo Perfect Poach
For some, the poached egg is a dream. The bright, creamy yellow yolk that breaks from the delicate white shell brings joy. Unfortunately, cooking a perfectly poached egg can bring more frustration than success. With the Perfect Poach by Tovolo, a perfectly poached egg is just a few minutes away. This simple pouch creates a poached egg without the fear of breakage. Sold in packages of 10 for approximately $5, everyone can have a poached egg on their Eggs Benedict, on top of their salad, or in their pasta at the Easter brunch table.