Happy Easter everyone! How better to celebrate the Spring, life anew and all that great stuff than with fresh eggs from the backyard, fresh spinach, basil and garden tomatoes?
(Shout out to our hens, Rosie and Red, who this brunch was made possible by!)
We took part in a great potluck early Easter brunch, with lots of kids, and kids at heart! The food was good, the laughter plenty and no serious sugar-induced comas were had. Limiting the candy, but upping the fruit and protein meant that the kids were still in good moods until after 1pm! Smart Mommies, Daddies & Aunties. Here I share with you some of our easy, casual fare. And of course, serve with rice. Enjoy.
Make it for a crowd:
9-12 eggs, whisked thoroughly
1 large onion (Maui! Yum) finely chopped
At least a cup of chopped fresh spinach
1/2 cup chopped basil
1/2 cup Romano or Parmesan cheese
Saute a little oil in a skillet, cook the onion until translucent.
Throw in the spinach, cook for a few minutes.
Turn heat down to medium and pour in eggs. Stir continuously until eggs are cooked.
Add basil and cheese last- then turn off heat and let it rest in the skillet.
Pour into a serving dish, garnish with tomatoes and basil.
(Serve fresh diced tomatoes on the side as tomatoes on eggs are not everyone’s thing.)
And for the sweet part of brunch, pair up those savory eggs with some fruit salad and strawberry pancakes! (or guava or banana…yum)