Over the last few years Brunch has become more and more synonymous with Sunday. It is even going so far as to stretch its wings to Saturdays (gasp!). To me the ultimate Sunday Brunch began making an appearance with Easter Sunday. The entire family sitting around a large table adorned with dyed eggs, daffodils, sweet chocolate Cadbury treats, and mimosas.
Easter was and is my favourite holiday. Despite not being religious in the least, I love the idea of what Easter represents. To me, this holiday is Spring. The time of year when the grass starts to look a little greener, the birds chirp a little louder, and the cherry blossoms are in full bloom. With nature waking up after a long winter, I often feel that I am waking up too. Easter allows me to feel fresh and renewed, despite eating way too many chocolate mini-eggs.
My family has always celebrated in the secular way, a chocolate egg hunt around the house with baskets that we store for 364 days, for this very occasion. The trick to growing up in the desert was that you had to find all the chocolate, or else a few months later you would come upon a melted chocolaty foil mess (hint: always check every pair of shoes you own). As a kid, I wouldn’t be able to sleep on Easter eve. How could I, knowing that when I would wake up the next morning my entire house would be covered in chocolate just waiting to be found. Taking those first few steps in the morning, my eyes would dart back and forth scanning for those shiny little eggs. Down the stairs to the living room, I would make my way filling my basket and my mouth with chocolate. The grand finale was always waiting on our chair. The gift would range in size, from a large chocolate something to a small game. One year when I was about 6, waiting on my seat was the cutest stuffed bunny I had ever seen. And so my obsession with bunnies was born.
So now the truth is out, I have to admit that one of my biggest reasons for loving Easter is the bunnies. They are everywhere this time of year, and I am in heaven. Their cute little noses twitching back and forth, with the cuddliest looking fur- my heart melts every time.
As the years have gone by, my love of bunnies has not waned. However, the activities taken place on Sunday morning have slightly adjusted from 30 mini chocolate eggs to mini quiches and fruit salad (my inner child thinks I’m 90 years old). Although I may not be hunting for eggs every year, I get just as giddy around this holiday and that’s what matters. I have found something that makes me excited and provides a wonderful sense of nostalgia.
Every Easter Sunday I wake up with the memory of running downstairs to find that adorable bunny on my seat. My bunny is now a bit tattered and worn down, but that’s only because she has been filled with love for 19 years (and maybe all of my oil and snot).
To celebrate this year, I created this Brunch recipe. It is equally as visually impressive as it is delicious, the perfect combination for any brunch spread. You can have your bran oats every other day, make sure to treat yourself this Sunday.
Divine Brunch Pastries
Prep+Cook Time 20 minutes
Endive and Indulge Creation
5 phyllo pastry sheets
1/4 cup margarine or butter, melted
12 thin slices (70g) of prosciutto
2 red potatoes, sliced thinly
- Pre-heat oven to 375F; add sliced potatoes to parchment lined baking sheet. Cook until tender and set aside.
- Create the phyllo cups: lay out one sheet of pastry, spread melted margarine with pastry brush, cover with next sheet of pastry. Repeat with all 5 phyllo sheets, make sure to brush margarine on the top sheet.
- Cut the large rectangle you created into 12 squares. Place these squares into a muffin tin and bake in the oven for 8 minutes, or until lightly browned.
- Poach your eggs; to poach them all at once place each egg into plastic wrap and tie off to create a little pouch. It best to place the plastic wrap into a measuring cup to ensure the egg doesn’t run when you are making the pouch. Place all egg pouches in big pot of simmering water, until done to your liking.
- Assemble: In each phyllo cup place 1 slice of potato, 1 slice of prosciutto, 1 egg, and top with a dollop of onion jam.
You can find my red onion jam recipe under “Nibbles and Sides” or click on Red Onion Jam in the recipe above.