Sunday, April 20, 2014

Easter Brunch.


We are knee deep in packing boxes at our house. This has been a week of people traipsing in and out of our house, purchasing furniture that we can't ship over to Hong Kong with us. But in the midst of the chaotic mess of our home, I wanted to celebrate Easter Sunday with a special brunch for our family. We kept the menu simple. Individual potato cups with a baked egg and a jar of oatmeal with a mix of berries.


On a shopping trip with one of my assistants, I recently purchased hand painted wooden Easter eggs at an antique store. I love the soft pastel colors and the animal detail painted on to each egg. For our Easter brunch, we used colorful festive paper plates that we picked up from the dollar bin at Target. Since they were paper plates, we anchored them down with our white ceramic dinner plates which doubled as chargers.


The potato and egg cups were super easy to make. We used new red potatoes that we baked {in the microwave} and shredded while they were still warm, using our food processor with the grater attachment. We sprayed individual muffin tins to prevent any of the potato mixture from sticking to the sides. We then added a spoonful of the mixture to the tins, creating a basket or nest effect. We baked these at 400 degrees for 12 minutes. Meanwhile we sauteed some finely minced red onion in butter which we added to the little potato cups once they came out of the oven. The great thing about this dish, is that I was able to prep most of it the night before, so in the morning all I needed to do was crack the egg into the cup and put them in the oven for another 10 minutes.
   

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