Sweeten up spring with a creative ‘Eggstra’ brunch – The Fort Morgan Times

(Family Features) It doesn’t get any better than a brunch feast spent munching on sugary treats in the sun with loved ones. At the center of your celebration may be a springtime tradition with nearly endless possibilities: eggs.

Lean into the season with creative recipes like Prosciutto and Parmesan Egg Cups or Lemon and Egg Sandwich Cookies to take brunch to the next level. As a natural source of vitamins and minerals, eggs are a delicious source of protein with only 70 calories per large egg. Boiled, scrambled, poached, baked and in any other way, they are a kitchen superhero.

This spring, add eggs to your menu and explore new ways to celebrate the season at amazingegg.org.

Prosciutto and Parmesan Egg Cups

Recipe courtesy of the American Egg Board and “Joy the Baker” Total time: 34-36 minutes Yield: 6 cups

  • 12 pieces of prosciutto, thinly sliced
  • 6 slices of tomato
  • 1/3 cup finely grated parmesan cheese
  • 6 large eggs
  • fresh cracked black pepper, to taste
  • 1/4 cup finely chopped chives
  1. Place the rack in the upper third of the oven and preheat to 350 F.
  2. Line a muffin pan with six cupcake liners. Drape two slices of prosciutto in each cup over the liner, making sure there are no holes for the egg to squeeze through.
  3. Place a slice of tomato in each cup. Sprinkle 1 tablespoon of Parmesan over each tomato. Crack an egg into each cup. Sprinkle each with freshly cracked black pepper, to taste.
  4. Bake 14 to 16 minutes or until eggs are cooked as desired. Garnish with chives.
  5. Leave to cool for 5 minutes before serving warm.

Lemon Egg Sandwich Cookies

Recipe courtesy of the American Egg Board and “Joy the Baker” Total time: 1 hour, 40 minutes Yield: 16-18 cookies


  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup vegetable shortening
  • 1/4 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tablespoons whole milk
  • 2 teaspoons vanilla extract

Lemon curd:

  • 1/2 cup fresh lemon juice
  • 2 teaspoons finely grated lemon zest
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 6 tablespoons unsalted butter, cubed

Butter cream :

  • 1 cup unsalted butter, softened to room temperature
  • 2 cups powdered sugar
  • 1 pinch of salt
  • 1 teaspoon finely grated lemon zest
  • 1-2 tablespoons hot milk
  • 1 teaspoon of poppy seeds
  1. To make dough: In a medium bowl, whisk together flour, baking soda, baking powder and salt.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream shortening and butter until well blended. Scrape down sides of bowl, add sugar and beat on medium speed until pale and fluffy, 3 to 5 minutes.
  3. Add egg, milk and vanilla extract; beat until smooth. Add the dry ingredients and beat over low heat until the dough forms. Scrape down the sides of the bowl to make sure there are no dry pockets at the bottom. Film and refrigerate the dough for 30 minutes.
  4. Place the rack in the upper third of the oven and preheat to 350 F.
  5. Roll out half the dough on a lightly floured counter to 1/4-1/2 inch thick. Cut with a 2-3 inch egg cookie cutter and place on a parchment lined baking sheet. Use a 1-inch round or egg-shaped cookie cutter to cut the yolk holes in half of the cookies. Bake 8 to 10 minutes until just golden around the edges. Cool completely before filling.
  6. To make lemon curd: In a heavy 2-quart saucepan, whisk together juice, zest, sugar and eggs. Stir in the butter and cook over low heat, whisking frequently, until the curds are thick enough to hold the whisk marks and bubbles appear on the surface, about 6 minutes.
  7. Transfer lemon curd to a bowl and refrigerate, covered with plastic wrap, until chilled, at least 1 hour.
  8. To make the buttercream: In a medium bowl using an electric hand mixer, beat butter until well softened. Add powdered sugar, salt and lemon zest; beat over low heat. Add the milk and whisk to combine. Stir in poppy seeds. Transfer the frosting to a zip-top bag with a cut corner or a piping bag with a medium round tip. Leave the buttercream at room temperature until ready to serve.
  9. To assemble cookies: Flip each whole egg cookie so the bottom is facing up. Pipe the buttercream frosting around the edges. Place 2 to 3 teaspoons of lemon cream in the center of the cookies. Top each with a holey cookie; gently squeeze and pour 1 teaspoon of lemon curd into the hole in the cookie.

THE SOURCE:American egg board

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