A Bunny Worthy Easter Brunch

Easter Brunch is one of my favorite things. I think because it is an official sign that summer is finally on it’s way. The colors of Easter are pretty and fun. Brunch in itself is FABOOSH because it is served late enough in the morning it is more than acceptable to have a cocktail. After all brunch without alcohol is just a sad late breakfast…and of course there is the chocolate.

SO…let’s start with THE BOOZE!!

I love a good morning Sangria.

The key is to keep it simple. A nice juice blend, some frozen and fresh fruit and a LARGE bottle of white wine. Avoid chardonnay as they can be oak’y. VOILA,the perfect morning Sangria.

Feeling the need to bring our your inner mixologist? Try infusing some vodka with some fresh fruits and herbs. Add your favorite juice and some fresh fruit and VOILA; uour own Signature Easter Cocktail.

And we can’t forget, some ice cold BEER…mmmm beer………

The key is to use what you like, keep it fresh and keep it simple; you can’t go wrong. If you are hosting a large crowd it is best to choose something that can be made up ahead of time so you are not serving the whole time. When doing this avoid anything with carbonation as it will get flat, or be sure to add it just before the brunch begins.

Now that the important stuff is covered, let’s move onto the food.

Brunch is not brunch without french toast and bacon. However these are high maintenance and messy items to cook and will have you chained to the stove for the entire party.

Here’s an easy solution—Bacon Wrapped French Toast. Simply cook up thick sliced french toast and bacon ahead of time. I suggest cooking the bacon in the oven on a tinfoil lined cookie sheet. This keeps it flat and makes it easy to roll. Do not over cook as crispy bacon doesn’t bend very well. Sprinkle on some icing sugar then skewer them on some sort of stick and BOOM…Heaven on a stick…Be sure to make lots as these are always a hit!!

Brunch is all about easy to eat foods and this keeps you from slaving all day and let’s you enjoy your own party.

Another must have are Croissant Egg Nests. Oh be still my beating heart…See what I did there..eggs…beating…ANYway….

You will need..

Muffin Tin
Large eggs (1 egg per muffin cup—depending on number of guests)
Croissants
Sea salt

pepper ( I like fresh ground)

Preheat oven to 375F. Grease muffin tin. Cut croissants lengthwise and cut off ends. Push croissant firmly into each muffin cup. Overlap to create a firm cups ( who doesn’t like firm cups?). Fill in the cups with the ends so that there are no open spaces and the egg won’t leak out. Crack eggs into muffin tin watch you don’t get any shells in there…Add salt and pepper each egg to taste.Bake at 375 degrees F for 16-21 minutes, keep an eye on them as the croissants can burn quickly. Give the pan a shake to make sure your eggs are firm…we like firm… When finished top with some fresh parsley, cheese sauce or hot sauce, what ever your pleasure. If you do not have or don’t like croissants, good old fashioned bread slices work just as well.