Easter Brunch – delicious food with family. The menu? Bacon and egg cups, ham wrapped asparagus with mock hollandaise sauce, bunny biscuits and carrot crescents, completed with fresh strawberries and cream!
And here’s how you do it!
Carrot Crescents –
Using any refrigerator crescent rolls, open the dough out onto a cutting board. Melt ¼ cup of butter and add food color – 2 drops of red and 1 drop of yellow. Mix it up well and brush onto both sides of the dough.
When the rolls are done, give them one more light brushing with the colored butter. Add a sprig of flat leaf parsley for the greens – and you have carrot crescents!
Bunny Biscuits –
Using refrigerator dough biscuits (I used Pillsbury Grands, jr.). For every two bunnies, you will need three biscuit rounds. Cut one round into four slices for the ears. Brush the whole rounds lightly with butter and stick the ears on, pinching to make sure they are well connected. You can use just about anything for eyes and nose – olives, raisins, etc. I used peanuts for the eyes and a very tiny piece of tomato for the nose.
Bake according to the package directions on a cooking sheet that has been sprayed with oil. Remove from over, brush with melted butter and let them cool slightly before serving. Remove them carefully from the cookie sheet.
Ham Wrapped Asparagus with Mock Hollandaise Sauce –
You will need a bunch of asparagus and a package of thin sliced deli ham. Wrap 3-5 stalks of asparagus with one slice of ham (this will vary depending on the thickness of the asparagus). Please on a cookie sheet and bake for about 15-20 minutes at 350 degrees. The ham will begin to be slightly crisp and the asparagus will be tender and bright green.
To make the sauce you need:
- ½ cup of mayonnaise
- 2 Tablespoons of fresh lemon juice
- 2 Tablespoons of melted butter
- A pinch of salt and pepper
Mix it all well and warm it slightly before serving.
Baked Bacon and Egg Cups –
For each cup you will need one slice of bacon, one egg and 2 tablespoons of grated cheddar (or other cheese).
Place small glasses (must be glass or metal) into the center. Shot glasses work great! This will help the bacon hold the shape of a cup as it cooks and shrinks.
After about 15 – 20 minutes the bacon will start to be crisp around the edges. Remove it from the oven and allow to cool slightly. Pour off the grease that has formed in the bottom of the cups, being careful not to dump the bacon.
Keep a watch on them. You want them to be soft, but not runny. If your oven doesn’t heat evenly, you may get some that are under-done while others are over-done. You can remove the ones that get done early and replace the others to finish.
To remove the muffin tin, gently run a butter knife around the edges until the bacon turns. Using a small spoon, scoop them out onto the plate.
Ah, who doesn’t love fresh strawberries and cream? I like to use sweetened sour cream to dip my berries. Use ½ cup sour cream and 2 Tablespoons of brown sugar. Mix well! If you like is more or less sweet, adjust the sugar to your own taste.
And top this brunch off with fresh squeezed orange juice mimosas!
NOW – you are ready for the Easter egg hunts!