Itâ€™s Easter weekend and Iâ€™m pretty bummed that I’m stuck at home this year. Â Holy Week in my culture is more than likely observed on a different scope compared to most western countries, let alone our other Asian brothers.Â At this very moment, the city capital where I live is almost a ghost town. Everyone has gone back home to their provinces to pay respect to Catholic religious traditions, while others have trekked, ferried and flown Â around our 7,100 islands for a well deserved break from the concrete jungle. Iâ€™m missing my island hometown, as I have spent Easter weekends and summer vacations there for nearly half of my life.Â Aah, so many treasured memories!Â Our Easter lunch table spread is more like a fiesta fare compared to most western Easter brunches. Usually, there would be a whole roasted pig and this big mother of a fish grilled to perfection as the centrepiece and about 8 other dishes around it. Â Brunch is an alien word. Why skip a meal on a day of celebration? So yeah, since Iâ€™m stuck at home in the city, Iâ€™m definitely looking at doing brunch for my family this year.
How do you jazz up brunch for a simple Easter meal at home anyway? Since Easter calls for eggs, I think thereâ€™s nothing more fitting to cook for brunch! And if youâ€™re not in a situation for hunting them eggs other than from the fridge, then dress up that plate and skip the paint!
I am considering this recipe below and maybe you might want to have a go at it too!
Eggs Florentine on a Bed of Roasted Veggies, Potatoes and Chorizo
2 tbsp olive oil
400 g spinach leaves
2 English muffins , split and toasted
3 egg yolks
2 tbsp water
1 tbsp freshly squeezed lemon juice
150 g lightly salted butter
Rosemary, parsley (finely chopped)
Red and yellow peppers (in strips)
Cooked chorizo slices
- Preheat your oven to 200Â°C/gas 6.
- Poach the eggs. Fill a large non-stick frying pan with water and bring to the boil. Turn down the heat to a low simmer. One at a time, break each egg into a teacup and slide into the water.
- Simmer the eggs for 2 minutes. Turn off the heat and let the eggs stand in the water. After 10 minutes, they should be perfectly cooked, if you like the yolk slightly runny. If you prefer a well-done yolk, put the pan back on the heat for 1-2 minutes until cooked to your liking. Remove the eggs from the pan with a slotted spatula and dry briefly on kitchen paper.
- Preheat the grill. Toss the potatoes and vegetable in mixture of olive oil and rosemary and place grill-side up on an oven tray. Season with salt and freshly ground pepper. Bake under the grill for about 8 minutes, until juicy.
- Place the spinach in a large bowl and pour boiling water over it. Stir until wilted, and then drain thoroughly; a potato masher is a useful tool for pressing out excess moisture while the spinach is in the sieve or colander. Keep the spinach warm.
- Make the hollandaise sauce just before serving. Place the egg yolks, water and lemon juice in a blender.
- Melt the cubes of butter in a saucepan over a very gentle flame. As soon as it has melted, take it off the heat.
- Start the blender and whizz the yolks and lemon juice together. Pour in the hot melted butter through the hole in the blender lid in a thin steady stream to make a thick and creamy emulsion. If the sauce needs to be kept for a short time before use, it can be poured into a bowl, and then set over a saucepan of hot water (not simmering, just hot).
- On a warm plate, layer your oven roasted veggies and potatoes. Place a toasted muffin half. A helping of spinach and a poached egg. Finish with warm hollandaise sauce and a good sprinkling of parsley. Serve at once with your choice of salad greens.
More ideas for Easter brunch recipes
Photo Credit: Baha’i Views and Flitzy Phoebie
Photo Credit: Kevharb