Before I jump in to what we ate for Easter Brunch I want to say that I've seen some pretty amazing breakfasts and Easter displays on Facebook today! I have some pretty talented and creative friends to be sure. Our family tradition is not quite so grand. So check out my favorite Easter display. It wins the award for best use of Peeps:
Pretty fantastic if you ask me. Just not the type of display that would get rave reviews at our family breakfast. We usually don't go all out at our Easter but since it was MY turn and my friend Huy had recently turned me onto this breakfast dish I had never seen before I thought I would get daring and work with the idea 'without a net'. Cooking for family is actually a pretty good time to take such a risk and prepare something new. I mean, even you flop they are still going to love you, right? This turned out pretty good and I only had to make few notes on what to adjust next time. Everyone else loved it as is. I think this would be quite good served nested on a mound of braised spinach or even on top of an English Muffin with a drizzle of hollandaise. The vermouth and sage give this a very sophisticated taste! I'll do this one again!
Eggs in Procuitto Baskets:
Adapted from Huy's brunch class!
1/4 cup chopped shallots
1 t olive oil
2 T sage, cut into chiffonade
2 T dry vermouth
4 T sour cream
Dash cayenne pepper
1/4 t ground pepper
12 slices prosciutto ham, low sodium if available.
Preheat oven to 350. In a small skillet at medium heat saute the shallots with olive oil until softened. Do not let brown. Add sage and vermouth and cook down. Remove from heat and stir in sour cream, dash of cayenne (just one dash!), and pepper. This may be done in advance up to several hours.
Butter a 12 cup muffin pan and then spray with cooking spray. Line each cup with the ham taking care not to leave any whole in the cup. Add one teaspoon of the onion mixture tp each cup. (You could also prepare this dish up to this point before guests arrived by leaving the pan covered in saran wrap in the refrigerator and taking it out 1o minutes before finishing dish.) Crack an egg into each cup and bake for 15 minutes or until the egg whites are cooked and the yolks are still runny. Serve hot.