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Come Party With Me: Easter - Menu (Brunch, Part 1)

Easter is this Sunday and you know what that means, everyone is scrambling around prepping for family brunches, lunches, and dinners. This week I'm helping you (check out the Easter egg invitations I made yesterday) plan the perfect springtime celebration with not one, but two fabulous menus! If you're like me and can't decide wether you want to host a brunch or a dinner (both are quintessentially Easter) take a look at each of my menus and choose the one you like better. Let's start this morning with the brunch menu. Don't go crazy with too many hard-to-make breakfast foods like personalized omelets. Keep it simple with make-the-night-before dishes such as poached egg brioche and maple glazed bacon (the bacon can cook in the oven while you shower). For the recipes,


Poached Egg Brioche
From Bon Appetit magazine

12 large eggs (or 24 small eggs)
12 brioche slices, lightly toasted
12 thin slices Canadian bacon or smoked ham
12 slices tomato (from 2 to 3 tomatoes)
12 thin slices red onion (from 1 medium onion)
3/4 cup grated Cheddar cheese (about 3 ounces)
3/4 cup grated Swiss cheese (about 3 ounces)
Paprika for garnish (optional)

    Preheat broiler. Line 13- by 9-inch baking dish (or large rimmed baking dish) with aluminum foil.
  1. Over high heat, bring large pot of water to boil, then reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Poach until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, carefully transfer to paper-towel-lined plate to drain. Poach remaining eggs, 4 at a time.
  2. In baking dish, place 12 brioche slices. Top each with 1 slice Canadian bacon, 1 slice tomato, 1 slice onion, and 1 (or 2 if using small eggs) poached egg.
  3. Sprinkle each with 1 tablespoon Cheddar and 1 tablespoon Swiss cheese.
  4. Broil until golden brown, about 3 to 4 minutes. Sprinkle each egg with paprika and serve immediately.
  5. Can be prepared in advance and placed under broiler for 3 to 4 minutes before serving.

Serves 12.


Maple-Glazed Bacon
From Ina Garten

3/4 pound thick-cut smoked bacon (16 slices)
1 to 2 tablespoons good maple syrup

  1. Preheat the oven to 400 degrees F.
  2. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown.
  3. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown.
  4. Transfer the bacon to a plate lined with paper towels and serve warm.

Serve 4-8.

Think I forgot about your sweet tooth? Think again, check back later for the sweet, fruity recipes to round out my Easter brunch menu. Hosting your own Easter Sunday brunch, share your menu with me below!

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celebrity_soup celebrity_soup 10 years
poached eggs are my fave in soups
iffermay iffermay 10 years
I have made the poached egg on brioche (brioch is not too easy to find in MN at the last minute). It was pretty good, and my 6 year old plowed through 2 servings! Here is how I poach an egg (I eat one very morning): Fill a non-stick small cooking pot 2/3 with wter. Put on stove burner on high. At rolling boil, crack egg (or up to 4 eggs depending on size of pot) into pot. Turn heat down to simmer (I do 1 line below medium on my burner dial) Cook until desired firmness. My way takes 3minutes 11 second or so to get firm ont he outside but still runny in the middle. Scoop out with slotted spoon (I have this big slotted wok laddle thing that works best) I generally let it sit 1 to 2 minutes before I dig in. NOTE: If you are going to make the bricohe recipe, undercook the eggs or else you will get hard yolks after broilign the cheese!
SeptemberLights SeptemberLights 10 years
So what is the secret to perfectly poached eggs? Every time i try it i end up with a gooey mess and the yolks never stay intact....
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