Easter Breakfast

By Michelle Plummer

Easter sunrise service, breakfast, brunch or dinner all celebrate Spring and the beginning of asparagus reaching out of the ground, spinach begging to be picked and eggs ready to be cracked and whipped or hardboiled to color.  April is a great way to celebrate the wakening of the earth for a new harvest season!  So today in this blog we will celebrate Spring and a few delicious ways to brighten your table after a long winters nap!

Whip eggs until fluffy yellow; add asparagus, dill, all are ready to be made into a luscious breakfast omelet seated next to thick sliced bacon or ham glazed with a few brush strokes of maple syrup.

This link offers a wonderful recipe for those of us who wish to sleep in a bit and celebrate Spring with asparagus, roasted vegetable and Havarti with dill strata (make this the night before, so you can sleep in), fresh bagels and sweet juicy red strawberries make this brunch perfect for any group.  Welcome your guests with a tall pitcher of Mimosa’s, sparkling grape juice & orange juice  while the stratum finishes baking.  Use big bunches of fresh dill for a tablescape with interest.

How fun is it to have bundles of fresh herbs on the table with colored eggs throughout?   Be sure to write the guests names on the eggs…after all these years my guests still want to find their own eggs at the dinner table.

And finally, for those who choose to celebrate with a full traditional dinner here are some tempting ideas to change up the traditional menu and go in a slightly different way.  There is still the crowd pleasing ham glazed and shimmering with fruited gems, but lets add roasted asparagus with sundried tomatoes  this recipe only takes a quick 10 minutes.  Serve with creamy Yukon gold potatoes roasted with bundles of rosemary and garlic, and of course don’t forget the dinner rolls- my choice are Sweet Potato Crescent rolls (these can be made now and frozen until time to bake and serve)!  Of course, colored and chocolate eggs and for dessert- Angel food cake filled with fresh ricotta cheese , strawberries and topped with fresh whipped cream.

2 Responses

  1. How do I make the recipe in the picture Michelle? :) Thanks for the yummy recipes!

    • Hanna, the recipe in the picture is the same as the Asparagus strata except use spinach- I use this one:
      4 cup day old bread,cubes
      1/2 cup diced onion, sauteed
      1/2 cup diced red bell pepper, sauteed
      6 eggs
      1 cup half and half
      2 cups milk
      10 ounces spinach, thawed, squeeze dry
      2 cups swiss cheese or havarti dill- grated
      1/2 tsp cayenne
      1/8 tsp nutmeg

      place bread cubes in baking dish that has been buttered.
      saute onions and peppers in oil until tender, drizzle over bread
      in large bowl whip eggs and milks together; add spinach, spices and whip again.
      add 1/2 cheese into egg mixture and pour over bread; allow to set overnight.

      next morning: remove from refigerator; top with remaining cheese, bake 375 degrees for 1 hours. it will be puffy and bubbly and a bit loose- it will firm up as the strata sets. serves 8-10 people

      this is my favorite- I make this several times a year for special events.

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