Easter Morning Brunch

I love Easter morning. I am a morning person, anyway, but there is something so very special about Easter morning—imagining the “Marys” arriving very early in the morning and finding the tomb of Jesus empty and being told by an angel that he had risen. What a morning! So I am planning a special Easter Brunch instead of a big dinner.

This menu is so make-ahead that you can even plan to go to the Easter Sunrise Service and get back in plenty of time to relax and enjoy your brunch. If you have young children around, they are too busy engaged in finding Easter baskets to care if breakfast is a bit late and they have all that candy to snack on.

If you are having an Easter brunch—great—but this menu is equally delightful for a Spring brunch—since it calls for many of the favorites for Spring (now that it is finally here) and it affords the opportunity to really dress up the table with tulips, daffodils, lilies, baskets of colored eggs, etc. The ultimate Spring celebration:

Menu

Baked Eggs with Cheese and Herbs
Homemade Sausage Patties
Fresh Pineapple and Strawberries with Cream Topping
Bohemian Easter Braid

Baked Eggs with Cheese and Herbs
8-10 servings

3 slices bread, crusts removed (such as Italian, French, or a whole grain bread)
3 medium scallions, thinly sliced (white and green parts)
½ cup (packed) parsley leaves
1 cup whole milk or half and half
¾ cup water
12 eggs
1 tsp. seasoned salt
1 tsp. dried chervil
1 tsp. freshly ground black pepper
½ tsp. dillweed
¼ lb. Swiss cheese, shredded
¼ lb. mozzarella cheese, shredded
¼ cup butter

Spray a 6-cup soufflé dish or casserole. Mince bread and parsley in work bowl of food processor using several pulses. Blend milk and water in small bowl. Add bread and let soak 5 minutes. Strain, reserving liquid. Combine eggs, seasonings and half of soaking liquid in work bowl and mix 5 seconds. Transfer to mixing bowl and blend in remaining liquid and onions. Position rack in center of oven and preheat to 400 degrees. Combine cheeses and sprinkle ¼ cup into prepared dish. Heat butter in large skillet over low heat. Add egg mixture and cook briefly just until barely set (mixture should just start to thicken; do not overcook). Add bread and 1 ½ cups cheese. Ladle into prepared dish and sprinkle with remaining cheese. This dish can be prepared to this point, covered tightly and refrigerated overnight. Bake until top is browned and puffy, about 30 to 35 minutes.

Strawberries and Pineapple with Pineapple Cream Topping (serves 8)

1 large, ripe pineapple
2 pints strawberries (leave 8 whole for garnish)
1 Tbsp. sugar
1 tsp. grated orange peel
2 eggs
1/3 cup sugar
Grated lemon peel from one lemon
1/4 cup fresh lemon juice
1 cup whipping cream, chilled

Split pineapple (including leaves) in half lengthwise. Without cutting through skin, remove meat from each half in 1 piece leaving ½-inch-thick shell. Discard core. Quarter halves lengthwise; cut 1 length in half again vertically and set 1 piece aside to use in topping. Slice remaining pieces and transfer to mixing bowl. Slice strawberries. Add to pineapple with sugar and peel and toss lightly. Spoon into shells. Top with whole berries, cover and refrigerate.

For topping: Combine eggs, sugar and peel in work bowl and mix 1 minute. Cut reserved pineapple into 2 pieces, add to work bowl and mix 1 minute. Add lemon juice and mix 5 seconds. Transfer mixture to top of double boiler set over medium heat and stir until sauce is thickened and coats spoon. Remove from heat and cool. Whip cream. Fold into cooled pineapple mixture. Cover and refrigerate. To served, spoon fruit into individual dishes. Pass topping separately.

Homemade Sausage Patties

2 lbs. lean pork shoulder, cut into 1-inch cubes
12 ounces pork fat, cut into 1-inch cubes
1 Tbsp water
2 sp. salt
½ tsp freshly ground pepper
½ tsp liquid smoke (optional)
¼ tsp. ground cloves
¼ tsp. freshly grated nutmeg
¼ tsp. cinnamon
¼ tsp. dried oregano
¼ tsp. dried sage
1 small onion, minced
¼ cup all purpose flour

Combine pork and fat in large mixing bowl and mix well. Divide into three batches for food processor or use meat grinder. Chop, 1 batch at a time, in processor or feed through meat grinder until coarsely chopped. When all is chopped, return mixture to large bowl. Combine water and seasonings and add to chopped mixture with onion. Blend gently but thoroughly with hands. Cover and refrigerate overnight. Shape into 16 patties. Lightly flour each patty and place in large cold skillet. Fry over medium-high heat until well browned and cooked through, turning once, about 20 minutes.