31 March 2013

easter brunch. {grain-free & dairy-free}



31 March 2013

Happy Easter! I thought I'd share this delicious & easy spring brunch with you all. I doubled the recipe here, since I was only cooking for two this morning. This is the nice thing about this little egg dish, you could make enough for two, or enough to feed a crowd. They look so cute served in the egg carton.

Enjoy the day with friends & family.

soft boiled eggs with asparagus soldiers with bacon & fruit. 
serves 4

12 free-range eggs, room temperature (this will help the eggs not to break)
1 bunch of asparagus
1 lb. organic bacon (pork, turkey, duck, or veggie)
1 pint of fresh berries
sea salt & cracked pepper
extra virgin olive oil
  1. Preheat the oven to 400 degrees. Toss asparagus, a drizzle of olive oil & a pinch of salt & pepper onto a baking tray. Bake for 10 minutes, giving the tray a jostle once or twice during the cooking process. 
  2. Meanwhile, bring a large pot of salted water up to a gentle boil. Carefully add the eggs. Cook for 5 minutes. Drain them, cut of the tops, & serve in little tea cups or put them back in the egg carton. Serve with salt & pepper.
  3. To cook the bacon, get a griddle hot (on medium heat). Add the bacon, cook about 4 minutes per side, depending on how you like your bacon. If you want it crunchy, cook a little longer.
  4. Add the bowl of fresh fruit to the spread & let people get dunking. 
happy eatings & cheers!
Post a Comment