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I love to host a brunch! Egg dishes, appetizers, petite desserts, delectable breads, and don’t forget the coffee. Oh, the delights of brunch!

With Easter just a few days away, I’d like to share a couple of recipes to make your holiday brunch special. The first recipe—Puff Pastry with Scrambled Eggs and Ham—adds a savory touch to your menu, appealing especially to the adults.

And the second recipe—Chocolate Robin’s Nests—comes from a mom of one of my son’s classmates.  She posts recipes, crafts, and ideas on how to creatively teach her children about God. Please stop by and check out her blog, Mustard Seeds.  These chocolate nests will spark the imagination of kids and adults alike and will satisfy your sweet tooth. A lover of coconut, I cannot resist making this delish treat.

Puff Pastry with Scrambled Eggs & Ham

Makes 8 servings

1 box of puff pastry (2 sheets)

4 oz. sliced deli ham, julienned

4 oz. cream cheese, softened

1/2 cup milk

8 eggs

1/4 tsp. salt

Dash of pepper

2 tsp Dijon mustard

1/4 chopped sweet bell pepper

2 TBSP chopped green onion

2 tsp. butter

1/2 cup shredded sharp white cheddar cheese

Ingredients for Puff Pastry with Scrambled Eggs & Ham

Directions:

(1) Preheat oven to 375° F

(2) Thaw frozen puff pastry as directed on box. Unfold each pastry sheet. Place side by side on a greased baking sheet with short sides touching. Seal seams where pastry sheets are joined.  Arrange ham lengthwise down the center third of the rectangle.

(3) In a mixing bowl, beat cream cheese and milk. Separate one egg, setting aside egg white. Add egg yolk, remaining eggs, salt, pepper, and Dijon mustard to cream cheese mixture; mix well. Add onions and red peppers.

(4) In a large skillet, melt butter. Add egg mixture. Cook and stir over medium heat just until set. Remove from heat.

Spoon scrambled eggs over ham. Sprinkle with cheese.

(5) On each long side of dough, cut 1 inch wide strips to the center to within ½ inch of filling.

Starting at one end, fold alternating strips at an angle across the filling. Pinch ends to seal, and tuck under. Beat reserved egg white. Brush over dough.

(6) Bake 20 to 25 minutes or until golden brown. Slice pastry into 8 pieces and serve immediately.

Chocolate Robin’s Nests

Makes 12 standard muffin size nests or 24 mini muffin size nests

1 cup shredded coconut

Shredded wheat (6 large loaves)

2 cups milk chocolate chips

Cadbury mini eggs or jelly beans

Ingredients for Chocolate Robin's Nests

Directions:

(1) Put shredded wheat into a large bowl and have your child crunch them up into little tiny pieces. Add coconut and toss until mixed well.

(2) Spray a regular muffin tin or two mini muffin tins with cooking spray.

(3) Use a double broiler (or a heat-safe bowl set over pot of bowling water, which is what I did :0) to melt chocolate chips.

(4) Pour chocolate over wheat mixture and mix up until the chocolate evenly coats.

(5) Form nests in muffin tins. Be sure to make a little center for your eggs. I used the back of spoon to indent the center for the eggs. Add candy eggs and harden nests in the fridge. Use a knife to pop each nest out of the muffin tins.

Enjoy! But remember to save one for the Easter bunny. :0)

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