I recently wrote about some of the many reasons I love spring (warmer weather, new life popping up in the yard, blooming trees, the list goes on), and here is just one more: hard boiled eggs! Kinda lame, I know, but I LOVE hard boiled eggs. Along with rainy showers bringing flowers, the day after Easter also brings a plethora of hard boiled eggs AND Reese’s Peanut Butter Eggs on sale. (Sorry, that was really two more things, hahaha). Eggs on toast is one of my favorite ways to use up all those leftover hard boiled eggs.
This simple breakfast (or lunch, or dinner, or midnight snack) was always a tradition on Easter morning in my family. It was the perfect thing to hold everyone over until we were finished with church and got ourselves down to Grandma’s house for the big meal. It’s salty and crunchy (two of my favorite things!), and fairly nutritious.
Just boil yourself some eggs (or raid your kids’ Easter baskets, LOL!), peel them, slice them up (this was always my favorite part as a kid – those egg slicer thingies are SO fun!) and put them on a couple pieces of buttered toast. I like to use whipped butter because it spreads easily and I can use less, without sacrificing flavor. Sprinkle with a little salt and freshly ground pepper and you’ve got yourself some Easter breakfast (and if you’re me, a trip down memory lane!). :) For an easy weekday breakfast any time of year, make a batch of several hard boiled eggs on Sunday and keep them unpeeled in the fridge to last you through the week.
By the way…
Here’s my trick to boiling perfect eggs every time:
Start with a single layer of eggs with enough cold water to completely cover them plus about 1/3 inch.
Gently bring to a boil, uncovered, over medium-high heat. Boil at a rolling boil for only one minute.
Remove from heat, cover, and let sit for 10-12 minutes.
Drain hot water and place the eggs into an ice water bath. Peel when cool enough to handle.
P.S. My current favorite every day bread is a wheat sourdough from a local bakery, but for a real Easter treat you should definitely try it with Italian Easter Bread like my grandma always made. Here is a fun photo of a cookbook recipe that she has used in the past, complete with her handwriting to triple it, although it isn’t the family recipe we currently use. THAT one was given to her by her Italian sister-in-law, Tressie, after my grandparents were married. I also have a photocopy of a recipe my aunt gave me that is very similar to the one above, but still not the same as the one I remember eating. Thank goodness I wrote the REAL one down when I was working on a family history project back in 8th grade ;-)
I wonder if the above recipe is the one she told me she first tried to use, which “ended up with dough in the sink and all over the counter as a result of too much yeast.” I find it hard to imagine that any of her cooking ending up dumped in the sink, but that is what she told me when I interviewed her in the 8th grade about Easter bread.
Not into baking? You could probably find the same bread in Italian or specialty bakeries – maybe even the supermarket. It is usually round or braided and almost always has beautifully colored eggs baked right into the loaf! The dough is very mildly sweet and is wonderful by itself or with a little honey butter – or toasted and topped with slices of egg, of course!
Anyway, enough rambling for today – I’m off to grocery shop for goodies for Friday Night Movie Night. Tonight’s menu: homemade Chinese takeout – yum!