The Year In Food » Fine Seasonal Eating

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Easter Brunch

Dry-poached eggs in a teacup in a pot of water on the stove. First attempt, with great results. The eggs may resemble some cute Japanese dessert but are straightforwardly eggy. Atop a bed of grilled asparagus, crispy-brown potatoes, and a sauce of warmed ricotta with green onions and arugula.

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  • Claudia - April 16, 2009 - 9:03 am

    Simple and easy – like that. Am always daunted by brunch and having to get too many things ready at the same exact moment. Love all the ingredientas.ReplyCancel

  • Kimberley - April 19, 2009 - 2:04 pm

    Claudia –

    I must say, from the look and sound of it, your Easter supper was no small feat!ReplyCancel

  • elizabeth - May 4, 2009 - 8:08 am

    what a great way to solve the poached amoeba eggs i always get. i’ll consider the problem solved.

    we just got local asparagus at our neighborhood farmers market, and there’s nothing like a perfectly seasonal dish. thank you for the inspiration.ReplyCancel

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