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Easter brunch simpler than it looks ... with these, you can do much ahead.

Easter brunch simpler than it looks . . . with these, you can do much ahead

Easter morning activities may leave little time for cooking. But these festive egg dishes go together smoothly and quickly if you take advantage of the make-ahead steps we include in each recipe.

The crisp waffles are served with softly poached eggs and bacon on top; eggs presented fajita-style become a whole meal; and the last dish takes its inspiration from a Danish classic, replacing veal with eggs and adding croissants.

Cornmeal Waffles with Eggs and Bacon

1 cup firmly packed (about 1/2 lb.) chopped bacon

Cornmeal waffles (recipe follows)

Poached eggs (directions follow)

3 tablespoons chopped chives

Chive spears (optional)

Maple or maple-flavor syrup, warmed if desired

In a 10- to 12-inch frying pan over medium heat, stir bacon occasionally until crisp, about 10 minutes. Life from pan with a slotted spoon and drain on paper towels. If made ahead, cover and chill until next day. Wrap loosely in foil and place in a 300| oven until warm, about 5 minutes. Or reheat on paper towels in a microwave oven at full power (100 percent) until warm, about 45 seconds.

Place 1 small or 1/2 large waffle on each plate. With a slotted spoon, transfer 1 egg at a time onto each waffle. Sprinkle each egg with 1/6 of the bacon and chopped chives. Garnish with chive spears. Offer syrup to add to taste. Makes 6 servings.

Cornmeal waffles. In a bowl, beat 3 large egg whites on high speed until they hold soft peaks; set aside. In another bowl, beat 3 large egg yolks and 2 tablespoons sugar until yolks are thick and light yellow. Beat in 1 cup milk, 3/4 cup all-purpose flour, 1/4 cup cornmeal, 1/4 cup (1/8 lb.) melted butter or margarine, and 1/2 teaspoon each salt, baking powder, and vanilla; beat until smooth. Fold into egg whites.

Heat waffle iron, round or square, on medium-high heat (or 375| on an electric iron); when hot, brush grid with salad oil. Pour batter into the center of the grid (about 1/2 crp for 7-in. iron, about 1 cup for 9-in.). Close iron and bake until waffle browns, 3 to 5 minutes. Lift waffle from iron and serve; or, to keep warm, place directly on racks in a 200| oven for up to 30 minutes. Repeat to bake remaining batter. Makes 6 or 7 waffles, 7-inch size; 6 waffles, 9-inch size.

Poached eggs. To heat-set 6 large eggs, bring 3 inches water to boiling in a 4- to 5-quart pan. Immerse eggs in the boiling water for 8 to 10 seconds; lift from pan with slotted spoon and set aside.

Fill a 10- to 12-inch frying pan with 1 1/2 inches water; heat until bubbles form on the pan bottom with an occasional bubble rising to the surface; adjust heat to maintain this temperature. Break each egg into the water, holding egg close to the surface. Cook eggs until set to your liking (poke white gently to check firmness), 3 to 5 minutes for soft yolks and firm whites. To serve eggs, lift from water, 1 at a time, with a slotted spoon and pat the back of the spoon with paper towels to dry egg (don't dry if making ahead).

To make ahead, immerse eggs at once in a bowl of ice water. Cover and chill up until next day. To reheat, transfer eggs with spoon to a large bowl of very hot-to-touch water (about 140|); let stand until eggs are hot to touch, about 10 minutes.

Egg Fajitas

1 1/2 pounds jicama

1 lime, cut into 6 wedges

10 to 12 flour tortillas, 7- to 8-inch size

Sausage and accompaniments (directions follow)

About 1 1/2 cups prepared salsa

About 1 cup sour cream

About 1 cup fresh cilantro (coriander) leaves

Scrambled eggs (recipe follows)

Peel jicama; rinse and cut into sticks about 1/2 by 3 inches. Arrange in a dish with lime wedges; if made ahead, cover and child up until next day. (Brush jicama with water to freshen, if needed.)

Stack tortillas and wrap in foil; place in a 300| oven until hot, about 10 minutes, or enclose in a plastic bag and heat in a microwave oven at full power (100 percent) until hot, about 1 minute.

Present tortillas, eggs, sausage and accompaniments, salsa, sour cream, and cilantro in separate bowls. To make each fajita, put a tortilla on a plate and spoon ingredients onto tortilla. Eat with a knife and fork, or fold tortilla around filling and hold to eat. Squeeze lime over jicama and munch along with fajitas. Makes 5 or 6 servings, 2 fajitas each.

Scrambled eggs. Melt 1 tablespoon butter or margarine in a 10- to 12-inch frying pan over medium heat. In a bowl, beat to blend 8 large eggs and 1/2 cup sliced green onions. Pour into pan and cook, stirring occasionally, until eggs are softly set. Stir in 1/2 cup shredded cheddar cheese; cook to desired doneness, about 3 minutes for soft, moist eggs. Spoon scrambled eggs into bowl.

Sausage and accompaniments. Crumble 1 1/2 pounds bulk pork sausage (or half chorizo sausage, casings removed) into a 10- to 12-inch frying pan. Cook over medium-high heat, stirring occasionally, until meat is brown, about 15 minutes. Transfer sausage to a bowl with a slotted spoon; discard fat. Serve, or cover and keep warm in 300| oven up to 30 minutes. If made ahead, cool, cover, and chill up to overnight. Reheat, covered, in a 300| oven until hot, about 15 minutes.

Cut 1 can (4 oz.) whole green chilies into strips. Drain 1 can (2 1/4 oz.) sliced black ripe olives; arrange chilies and olives beside meat.

Easter Eggs Oscar

6 croissants, each about 6 inches long, cut in half horizontally

12 to 18 asparagus spears, tough ends trimmed and stems peeled (optional)

3/4 pound shelled cooked crab

Poached eggs (see directions, preceding)

Hollandaise sauce (recipe follows)

Arrange croissants, cut sides together, on a 12- by 15-inch baking sheet. Heat in a 375| oven until croissants are crisp outside and warm inside, about 8 minutes.

Meanwhile, bring about 1 inch water to boiling in a 10- to 12-inch frying pan over high heat. Add asparagus; cook, uncovered, until stems are tender when pierced, 5 to 7 minutes. Drain and serve hot.

Or, if made ahead, immerse in ice water until cold. Drain, cover, and chill up until next day. To reheat, immerse in a large bowl of very hot-to-touch water (about 140|); let stand until warm, about 5 minutes; drain.

Set the bottom half of a croissant, cut side up, on each plate. Cover croissants equally with crab; put 2 or 3 asparagus spears atop crab on each plate. With a slotted spoon, place 1 egg on each croissant half. Pour sauce equally over eggs. Set a croissant top beside each portion. Serves 6.

Hollandaise sauce. In a blender or food processor, whirl 2 large egg yolks, 2 tablespoons lemon juice, and 1/16 teaspoon cayenne to mix. With motor running, slowly pour 3/4 cup (3/8 lb.) hot melted butter or margarine into yolk mixture. Serve; or, if made ahead, pour into small metal bowl, cover, and chill up to 2 days. To reheat, set bowl in a larger bowl; pour hot-to-touch tap water into larger bowl to height of sauce in inner bowl; stir often until sauce is warm, about 5 minutes.

Photo: To assemble egg fajitas (recipe on page 194), spoon browned sausage onto flour tortilla, then add sour cream, chilies, salsa, cilantro, and scrambled eggs. Serve with jicama and lime. To eat out of hand, as at left, fold tortilla edges over the filling

Photo: Drizzle maple syrup over cormeal waffle, poached egg, bacon, and chives. You can cook eggs the day before, chill, then reheat
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Apr 1, 1988
Words:1324
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