Easter Sunday Brunch

Wow, I love holidays!  All of them!  I don’t know if any of you readers out there feel the same way I do, but I grew up with holidays being a big deal.  I can honestly say there wasn’t a single one that wasn’t celebrated in some way.  I think I get it from my mom.  She has always been the hostess type — always looking for an excuse to throw a party!  Not long ago she threw a party that was 50’s themed, and believe me…she’s goes all the way.  If you don’t believe me, check this out:

 

Yup, that was Easter of 2011 actually.  Needless to say I always feel the need to entertain!  Not saying that my thoughts on Easter revolve around 50’s parties, egg hunts, or bunnies…but spending time with your family is always what we did.  I do not get to go home and see my family very often, but I try to make the most of our special events for Jason and myself.

Jason & I – Easter 2012

Well, we don’t have something as exciting as a 50’s party going on this year, but we’re making the most of it!  This morning we started the day off right with an amazing brunch.

Had a few different things goin’ on, first off a recipe that is truly made for a special occasion –namely, Easter.

 

Coconut-Nested Eggs

**This Recipe is from Make it Paleo by Primal Palate**

 

Ingredients
(serves 2, but can be easily multiplied)

  • 4 eggs, whites and yolks separated individually
  • 1/2 c. shredded coconut, unsweetened
  • salt to taste

 

Process

  1. Preheat oven to 350.
  2. Combine all of your egg whites in one large mixing bowl.  Using a whisk or preferably an electric mixer, beat whites until stiff peaks form.  This will take several minutes.
  3. Very carefully fold in shredded coconut.  Folding means that you lightly turn the mixture with soft flips, do not stir or over-mix.  This will help keep lots of air in the egg whites.
  4. On a sheet pan lined with parchment paper – divide whites evenly, in this case four.  Spread out carefully, creating a nest so to speak.  With a small spoon, create a small depression for your egg yolk.
  5. Sprinkle some extra coconut on top of egg white nests.
  6. Slowly drop and egg yolk on top of each egg nest.

Be very delicate with your egg whites so they stay nice and fluffy. This picture is before they went in the oven.

Bake for 10-15 minutes, or until the nests are completely set and coconut has browned a bit.

Sprinkle with some sea salt to your liking.

One of my finished Coconut-Nested Eggs

 

If you are kind of weirded out about the flavor of coconut with eggs; I know.  It is a little different, but trust me…they go very well together.  Think of coconut macaroons…but for breakfast!!

With the Coconut-Nested Eggs I served strips of bacon, of course, and another Easter favorite — Carrot Breakfast Muffins!  Another great option would be Carrot Cake Pancakes, if you’re not much of a muffin fan.  But what’s the difference, really?  Had the same kind of flavors going, but in muffin form.  Perfectly suited for Easter and made our brunch incredibly special.

 

Carrot Breakfast Muffins

 

 

Ingredients

  • 1/4 c. coconut flour
  • 1/4 tsp. sea salt
  • 1/4 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 3 eggs
  • 1/4 c. coconut oil, melted
  • 1/4 c. coconut nectar, or you could use honey
  • 1 tbsp. vanilla extract
  • 1 c. shredded carrot
  • 1/4 c. raisins

 

Process

  1. Oven will need to be at 350 – same temperature as your set for your eggs.
  2. In a medium sized mixing bowl blend your coconut flour, salt, baking soda and cinnamon.
  3. In a large mixing bowl combine all of your wet ingredients – eggs, oil, sap, and vanilla.
  4. Pour dry ingredients into wet and blend well with a whisk.
  5. Fold in carrot and raisins.
  6. Grease muffin pan with small amount of coconut oil, or use muffin liners.  Fill muffin cups about 2/3 full.  This recipe will make about 6 muffins.
  7. Place in oven for about 20-25 minutes or until a toothpick inserted comes out clean.
  8. Let cool for a little while, but enjoy warm with toppings of your choice!

We enjoyed our muffins with some pats of Kerrygold’s butter — made from pastured cows of course.  In our house we always have to have two muffins — one with butter and then another to enjoy the subtle sweetness of coconut butter!  A must have.  🙂

…had to smother on some coconut butter.

Have some GREAT things coming through out the day.  We have lots to look forward to!  We have a rack of pork that will be in the oven soon, and later we will get to taste test my very first paleo-approved cheesecake.  We shall see if it meets our expectations!
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