Easter Sunday is one of the most popular days of the year for restaurants serving Sunday brunch (Mother’s Day is No.1). However, with the economy in disarray many families are planning to celebrate the holiday at home this year.
If you are planning to nix the expensive restaurant brunch this Easter and create your own homemade holiday feast, then consider these simple and affordable recipes:
ELEGANT EGGS AND BACON
Ingredients:
1 tablespoon butter
1 tablespoon chopped chives
1/4 cup milk
2 ounces cream cheese, cut into chunks
2 pieces of bacon, cooked and crumbled
4 extra large eggs
Pinch of salt and pepper
Directions:
Beat eggs with milk. Season with salt and pepper.
Melt butter in a skillet. Pour the eggs into pan. Cook the eggs for a minute or so until they start to softly set. Sprinkle chunks of cream cheese on top. Top with bacon. Cook another minute or two.
Spoon onto warm plates.
Garnish with tomato slices and chives.
Serves 2.
ASPARAGUS WITH LEMON BUTTER SAUCE
Ingredients:
1 bunch fresh asparagus, steamed crisp-tender
1/4 cup butter
1/2 clove garlic, minced
1 tablespoon fresh lemon juice
1/4 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste
Grated lemon zest
Directions:
Melt butter in a medium skillet. Remove from heat and stir in garlic. Swirl pan several times, and then stir in lemon juice and balsamic vinegar.
Pour over hot asparagus and season with salt and pepper; toss gently to mix.
Transfer to a serving platter and sprinkle with lemon zest.
EASY FRUIT PIZZA
Ingredients:
1 (20 ounce) package refrigerated cookie dough
1 (8 ounce) package cream cheese, room temperature
1/3 cup sugar
1/2 teaspoon pure vanilla extract
Your favorite fresh fruit such blueberries, strawberries, kiwi, raspberries, or peaches
1/2 cup orange, peach, or apricot preserves
1 tablespoon water
Directions:
Preheat oven to 375 degrees.
Line an ungreased 14-inch pizza pan with cookie dough and cut in 1/8-inch slices, overlapping slightly.
Bake 12 minutes or until light brown, remove from oven and cool.
In a medium bowl, combine cream cheese, sugar and vanilla extract.
Spread over cookie crust.
Arrange fruit over cream cheese, layer in decorative pattern.
In a small saucepan over very low heat, warm preserves and water. Brush glaze over fruit, making sure to cover the fruit thoroughly.
Refrigerate until ready to serve.
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