I found myself alone this Easter as I have many times in the past, but I didn't mind. I've had a rough couple of weeks and really needed the downtime.
But that didn't mean I wasn't going to spoil myself with my own special meal on this holiday! So after taking care of a few chores & errands, I got to work on a simple but delightful menu, featuring a few of the items I'd scored last week at the farmer's market.
~ Easter Brunch Menu ~
Baked Eggs & Herbs in Portabella Mushroom Caps
Roasted Asparagus & Carrots with Chive Butter
My little menu in a word: exquisite!
Because three of these recipes are new, even to me, I figured I'd break up this menu into three different posts. Tonight, we'll start with the main course, with the side & drink coming later this week. Besides, this particular recipe is so special, it couldn't possibly share the spotlight with anything else.
I gleaned inspiration from my recipe for Baked Eggs, Ham & Asparagus in Tomato Cups. I've always been a huge fan using fruits & vegetables as edible servingware, and despite how delicate tomatoes can be, the experiment worked like a charm. I had a couple of nice portabella caps in the fridge and thought they would make an equally great "dish" for my baked eggs. Some chopped fresh herbs and a couple sprinkles of freshly ground black pepper, and I was ready to roll.
portabella mushrooms, soft baked eggs, and fresh herbs. Each ingredient complements the next in such a way that the entire experience is a melodious symphony of flavors. When it comes to "less is more", this dish delivers.
Perfect for breakfast, lunch or dinner, this is incredibly simple to make and will make you look like a pro in the kitchen, no matter what your skill level. It's also quite filling, as most portabella mushroom caps can hold two eggs at a time. This one is definitely going into heavy rotation, so long as I can find my portabella caps on sale! With my $1.49 eggs from Trader Joe's and a good deal on the mushrooms over at Safeway, I'll be able to have this a couple of times this week for less than $2/serving. Gotta love that!
Baked Eggs & Herbs in Portabella Mushroom Caps (makes 2 servings; total cost per serving: $1.85)
2 medium portabella mushroom caps
4 large eggs
2 T chopped fresh chives
1 T chopped scallions
Salt & pepper
Cooking spray (olive oil or regular vegetable oil)
Preheat the oven to 375°. Line a cookie sheet with foil and lightly coat with a thin layer of cooking spray. Rinse & pat dry the mushroom caps, making sure all extra traces of dirt are removed. Gently pop off the stem and leave the gills intact.
Lightly sprinkle each mushroom cap with salt & freshly ground pepper, followed by about half of the herbs. Carefully crack two eggs into each mushroom and place on baking sheet. Bake for 25-35 minutes, until the eggs are set according to personal taste.
Remove from the oven & allow to cool for about 5 minutes. Sprinkle with the remaining herbs, add another sprinkle of ground black pepper for garnish, and enjoy!