With Easter less than 48 hours away, many families are making the last-minute hop to the holiday finish line. I can sorely relate. I still have eggs to color, candy to sort, baskets to build and hiding places to hunt down. I also have to contribute to an Easter Sunday brunch we’ve been invited to, which means I will be in the kitchen most of Saturday trying to whip up spring-themed recipes.
I spent way too much time today trying to figure out what constitutes a “spring-themed” dish. I figured the brunch’s hostess meant we’re supposed to make recipes with fresh ingredients. All I could think of that would be fitting for an Easter brunch is eggs. Eggs and fresh vegetables; that’s about as creative as I am going to get at this point. Fortunately, I have a couple of simple yet delicious egg-centric recipes that will make a nice addition to an Eater Sunday buffet.
They include:
SMOKED SALMON EGG SCRAMBLE
Ingredients:
1/4 pound sliced smoked salmon
12 eggs
1/2 cup heavy cream
Salt and freshly ground pepper
2 tablespoons butter
1/4 cup green onion, chopped
1/4 cup steamed or roasted asparagus, chopped
2 tablespoons cream cheese, softened
Directions:
Whisk eggs and cream together.
Preheat large, non-stick skillet over medium heat. Melt butter in a pan.
Add eggs and cook until almost set.
Stir in salmon, asparagus, and onion. Fold in cream cheese.
Salt and pepper to taste before removing from heat.
ASPARAGUS AND THREE CHEESE QUICHE
Ingredients for Crust:
1 1/2 cups flour
1/2 cup unsalted cold butter
3 tablespoons vegetable shortening
1/2 teaspoon salt
1/3 cup cold water
Directions:
Place flour in a large bowl.
Using a pastry cutter, cut butter and vegetable shortening into the mixture.
Add ice water and salt to the mix until the dough comes together. Form into a ball. Wrap in waxed paper and refrigerate for at least 2 hours.
Preheat oven to 425 degrees.
Roll out pastry on a floured surface to fit a 9-inch pie pan.
Poke a few holes in the crust and bake for about 7 minutes or until crust starts to firm.
Ingredients for Filling:
4 large eggs
1 1/2 cups heavy cream
1/4 cup chopped fresh parsley leaves
1 leek
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons butter
1 bunch of fresh asparagus
1/4 pound grated Manchego cheese
1/4 pound Swiss cheese
1/4 pound White Cheddar cheese
Directions:
Mix together eggs, heavy cream, parsley, salt and white pepper in medium size bowl.
Saute asparagus in butter and place in pie crust.
Pour filling into crust and top with cheese.
Bake for 30 minutes until nice and brown.
Related Articles:
Kid-Friendly Easter Games and Crafts
Easy and Affordable Easter Decorations
Fun Ways to Get Ready for the Easter Bunny
Fun Easter Activities for Kids
Candy Coated Easter Crafts: Jolly Jelly Times