*HAPPY EASTER*

Spring is finally here! And Easter is upon us. Yay. :) What are your family's Easter traditions? What are you going to be making for this Easter breakfast/brunch/lunch/dinner this year? My family is celebrating Easter Sunday on the lake. Our Easter brunch will consist of:

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Eggs Benedict

Slow-Poached Egg Flowers atop Pancetta Crisps and toasted English Muffin drizzled with Tomato Basil Hollandaise

Mixed Berry Angel Food Trifle

Juicy spring berries layered with cubes of fresh Angel Food cake and Lemon Almond Whipped Cream

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Yummy! Sound complicated? It's not. Click here for the recipe to my easy Mixed Berry Angel Food Trifle and read on to learn how to make my Eggs Benedict.

Ingredients:

Eggs (2 per person)
Cling/Saran Wrap
Butcher's twine

Pancetta Rounds (2 per person)
English Muffins (1 muffin per person, split in half)
Tomato Basil Hollandaise (recipe to follow)

Directions:

1. Crisp up the pancetta rounds in the oven. Lay them out in an even layer on a baking sheet lined with parchment or foil. Bake them until they are browned and crispy- about 10 to 14 minutes. Reserve them on a paper towel until service.

2. Line a small glass or cup with saran wrap. Crack an egg into the wrap, gather up the edges and tie it securely with butcher's twine. The gathering will create a "flower" effect on the poached egg. Repeat for as many eggs as you need.

3. Bring a pot of water to a simmer. Carefully drop the wrapped eggs into the simmering water, simmer them until they are to the desired doneness. (Over-easy= about 4 minutes) Remove from the water and carefully unwrap the poached eggs.

4. Butter the halved English muffin and toast it lightly. Top each half with a pancetta crisp and a poached egg flower. Drizzle (or drown) with the Tomato Basil Hollandaise. Garnish with a sprinkle of Paprika or more of the chopped basil. Enjoy!!

*Tomato Basil Hollandaise:

2 egg yolks
Juice of one lemon
Warm water
2 sticks of butter
1 Tablespoon of Tomato Paste
Fresh basil leaves, chopped or chiffonade
*Optional: dash of hot sauce

-Fill a saucepan with a few inches of water. Bring it to a slow simmer.
-In a metal or glass mixing bowl, combine the egg yolks and lemon juice. Whisk until combined and beginning to lighten in color.
-Set the mixing bowl over the simmering pan of water and whisk vigorously until the yolks begin to thicken and lighten greatly.
-Meanwhile, melt 2 sticks of butter and skim off as much of the fat off the top as you can.
-When the egg yolks are thickened, remove from the heat and begin to slowly drizzle in the melted butter. (Drop by drop at first, increasing as you go.)
-Whisk constantly until all the butter is incorporated- if it gets too thick, add a splash of warm water. It should be the consistency of a cream sauce, not as thick as a mayonnaise, but thicker than a vinaigrette.
-Stir in the tomato paste and basil leaves and hot sauce if you like. Taste to make sure it has enough seasoning for you, if not, add a pinch of salt and/or white pepper.

Cheers,

The Chef Next Door