Cracking Up

bistro-salad-with-pancetta

We’ve been pretty egg-centric this week (horrible pun, I know), first with our Easter Egg Poppers, then with yesterday’s Which Came First DIY… so what better way to wrap up the week than with some drool-inducing egg dishes that would be perfect for this weekend’s Easter brunch? I’m hosting for both sets of parents this year, and crossing my fingers for pretty weather so we can sit outside by the pool and relax with mimosas (or, sparkling grapefruit juice for me!) Wouldn’t this Bistro Salad with Pancetta (above, photo by susanna blaavarg) in the latest issue of Sweet Paul be the perfect first course? Keep reading for more gorgeous egg ideas with links to the recipes… 

MINI-EGG-CANAPE

Mini Eggs Benedict. Photo & recipe by Katie Quinn Davies.

parmesan-roasted-asparagus,-tomatoes-&-eggs

Parmesan Roasted Asparagus, Tomatoes and Eggs. Photo & recipe by Helene Dujardin.

pesto_potato_eggs

Pesto, Potatoes and Eggs. Photo & recipe by Pigamitha Dimar. 

eggs_polenta

Poached Eggs over Polenta.  Photo & recipe by Danielle Rubi-Dentzel.

**What are all of you making for your Easter meals this year?

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10 Responses to “Cracking Up”

  1. Mia

    Everything looks beautiful, but the potatoes, pesto, and eggs dish looks so hearty and rustic! I would love to make a vegetarian eggs benedict – with wilted spinach, maybe some sauteed mushrooms… or with sliced tomatoes and avocado. If only I can get my hollandaise sauce to come together (after having quite a few failed attempts!)… so tricky!

    Reply
    • Camille Styles

      It can be a little tricky… reaching back into my memory from culinary school, I think the key is to keep the mixture at barely a simmer, whisk fast and constantly and add the butter a teeny tiny bit at a time. Patience definitely required here! ;)

      Reply
      • Mia

        Oh, I see… I appreciate the tip! I should try that… thanks!

        Reply
  2. Naomi Anselmo

    Mmmm, I love eggs (“from my head down to my legs” does anyone else remember that commercial?)

    We’re having leg of lamb that’s been butterflied and rolled with an artichoke, pancetta, and parmesan filling… but you’d better believe I’m gonna have a big plate of eggs in the morning. Can’t do without them :)

    Reply
  3. la domestique

    How fun! I’ve been cooking with quail eggs all week over at the la Domestique blog. This weekend, it’s an appetizer of boiled quail eggs with Meyer lemon sea salt and chives.

    Reply
  4. Patrice

    Eggs benedict is my favorite brunch dish, but that poached egg over polenta recipe looks like it may steal the spotlight. Hope you have a wonderful Easter!

    Reply

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