0424 A Perfect Spring Brunch

Shane left in the wee hours to drive to Indiana for Dark Lord Day, which, along with the drizzly spring weather, made it a perfect morning for brunch and baking – or, as I like to think of it, Fancy Lady Baking Brunch.

After last month’s relatively successful batch of Twinkies, we settled on pop-tarts for our next baking adventure, nudged on by the good fortune of a recipe in this month’s Bon Appetit.  As it worked out, I had very little to do with the preparation of the actual pop-tarts, as I was busy with the main brunch event: bacon-wrapped asparagus and soft-boiled eggs.

Susie and I washed and snapped the asparagus, fresh from the farmers’ market, and wrapped each little spear in lovely bacon from Sparrow Market.

Jamie’s recipe recommends baking for 10 minutes, but I’ve found that it takes a LOT longer to get crispy bacon. In this case, 25 minutes, with a break in the middle to switch the pans around. While the asparagus soldiers were in the oven, I boiled a dozen 5 minute eggs – long enough for the whites to be set but the yolks still lovely and molten.

In the meantime, Olivia, Shana, Shannon, and Maria were busy rolling out pastry and filling it with a panoply of jams.

For me, asparagus, bacon, soft-boiled eggs, and toast are all simple pleasures. Put them all together, and you’ve got something magic. Add some local greens, a homemade dressing, and a spoonful of thinly sliced potatoes baked with a fair amount of herbs and cheese, and you’ve got a fantastic spring brunch, made all the more amazing by what came out of the oven an hour later:

I’ll take one of everything, please.

Recipes:
Crispy Asparagus Soldiers with Soft-Boiled Eggs from Jamie at Home (oops, temperatures in Celsius)
Strawberry “Pop-Tarts” from Bon Appetit

Thanks to Maria for her photos!

Oh, and how great is it that we totally made these before Smitten Kitchen posted her version?

Advertisements

0 thoughts on “0424 A Perfect Spring Brunch

  1. Pix all very good. (Bravo Maria! Hire her. Or hire her camera settings.) The egg pic is especially scrumptious. (PS – In a fit of madness I bought the 2-vol Mastering the Art of French Cooking. Um. Now what?)

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s