(KTVI) – What’s Easter without all the tasty food? You might end up with lots and lots of hard boiled eggs. Josh Allen, with Companion Bakery, stopped by to give Tim some tips on what to make with all those eggs, plus a few ideas for your Easter brunch.
Josh Allen of Companion Baking and his tips and recipes for great Easter food! We will arrive by 8:45 to set up.
Egg Salad with a bread recommendation
Easter Basket for kids – cookies, breaded bliss, rice cereal treats
Egg Salad with Arugula Pesto on Toasted Olive Bread
2 5 oz. package pre-washed arugula
¼ cup pine nuts, toasted
¼ cup parmesan cheese
2 TBL lemon juice (about ½ lemon)
1 clove garlic
¼ cup extra virgin olive oil
1 pinch salt, to taste
1 pinch cracked pepper, to taste
Transfer all ingredients to a food processor. Combine until coarse puree forms. Check for seasoning.
5 eggs, large
salt & pepper
4 slices Rustic Olive Bread
To hard boil eggs: place eggs in a saucepan large enough to hold them in a single layer and add cold water to cover by an inch or two. Heat over high heat until water boils. Immediately remove from burner and cover pan. Let eggs stand for 12 minutes. Drain water and place eggs in a bowl of ice water to cool completely. Proceed with recipe.
Preheat skillet on medium heat till smoking. Drizzle your bread with a little olive oil and place in pan until nice and toasted on both sides – a little char on the edges is wonderful.
Top the slices of bread with a generous layer of arugula pesto.
Take cooled eggs and mix them with just enough mayo to bind; season with salt and pepper.
Top your pesto bread with a healthy scoop of egg salad, sprinkle with chopped chives and add a squeeze of lemon. Serve open-faced with a knife and fork.