EASTER BRUNCH WEEK : Greens, Eggs, + Ham

Easter is right around the corner which conjures up a lot of fond childhood memories. Getting our Easter outfits ready, going to church bright and early on Sunday (because we wanted the good seats), then making sure everyone knew the game plan of booking it straight towards the back of the church right after communion so people wouldn’t suspect we were leaving early. Sorry Jesus, but we have brunch reservations!

Looking back at it I appreciate my parents’ love of Jesus, but most importantly, their love of Easter brunch. Going to Easter brunch was almost a religion in and of itself and one that hold near and dear to my heart. Is it breakfast? Is it lunch? Who knows, anything goes here! Brunch is that beautiful blurred line that I believe was invented for the hungover who wanted to stuff their faces with pancakes and a burger at 11:30am and not get judged – but I digress.

Now that I live miles away from home, I still make it a point to go to church then brunch on Easter Sunday. While church traffic in Michigan is nothing like LA church traffic, I still make the fiancé book it towards the exit after communion because-tradition. While going to brunch may be my family's tradition, I know people who like staying home, inviting family and friends over, and doing the whole coloring eggs song and dance. So this week I lined up something sweet, savory, and alcoholic to help put the ‘YA!’ in your alleluia.

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This first recipe is quick, easy, and incorporates all the elements of brunch that I love. Vegetables, runny eggs, and prosciutto all wrapped up in a carb filled flaky crust-it's a hard one to resist. Adapted from A Beautiful Plate, this bright and vibrant dish highlights seasonal produce and is an instant crowd pleaser!

Enjoy!

ASPARAGUS - PROSCIUTTO + EGG TART

PREP: 10 MIN. | COOK: 30 MIN. | SERVES: 4-5

F O R T H E T A R T:

6 Eggs
1 Sheet frozen puff pastry dough (1/2 of a 17.3-ounce package), thawed
1 tablespoon of flour (to roll out puff pastry)
1 Bunch asparagus spears, trimmed and bias-cut into 1/4-inch-thick slices
1 - 2 Clove(s) garlic, minced
2 tablespoons of oil
¼ Cup shaved parmesan cheese
1 Tablespoon green onions or chive, chopped
3-4 Slices prosciutto, torn
Salt + Pepper to taste

B A S I L V I N A I G R E T T E

1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
5-6 basil leaves, finely chopped
1/4 teaspoon kosher salt
freshly ground black pepper

H O W - T O:

Preheat oven to 400 degrees F, and defrost puff pastry
Take eggs out of the refrigerator to get to room temperature
Line your baking sheet with a Silpat or parchment paper and set aside
Unfold your defrosted puff pastry sheet and roll it onto a lightly floured surface to an 11x14 rectangle trimming the edges where you see fit
Using a sharp knife score a 1/2” border around the edges so that upon baking it’ll create a nice crust along the edge. Do not cut all the way through.
Transfer puff pastry to prepared baking sheet and bake for about 10 minutes or until lightly brown
While your puff pastry is baking, heat up a large skillet to a medium-high heat, then add in your oil and minced garlic.
After a minute or two, add in your cut asparagus and cook for about four to five minutes. You want to cook the asparagus just enough to where it retains it's vibrant green color and firmness since they will finish cooking in the oven. Salt and pepper to taste
Arrange asparagus over the puff pastry keeping within the edges
Break eggs one at a time into a small dish and very carefully pour them onto the tart spacing them evenly. It helped to create a small well among the asparagus for the raw eggs to sit. Bake for 12-14 minutes.**Note: Ovens may vary, but if you see that the egg whites look somewhat firm but the yolk is still a little runny that’s when you should take it out. That residual heat from the rest of the dish will help firm up the yolk a bit more once you take it out of the oven.
Meanwhile in a large bowl combine oil, salt, pepper, basil and lemon juice. Toss in your arugula.
Once your tart is somewhat cooled, add basil arugula salad over top, torn pieces of prosciutto, parmesan shavings, and green onion or chive!