Bow Tie Brunch Eggs Recipe for Brunch

Bow Tie Brunch Eggs

Bow Tie Brunch Eggs

If I had to choose only one food to eat every day for the rest of my life, I might choose eggs. How much more versatile can a food be – the very same egg can be whipped into clouds of merengue or boiled so the yolk is like a cheese sauce. And such an amazing substance comes with its own packaging!

I love eggs – probably in all of the 100 ways Escoffier taught to cook them.

And I love brunch. And, since I am a mom, I can state this with authority: Moms love brunch! It is a time when you can sit back, relax, feel pampered and share with loved ones. Brunch is an island of serenity in a fast-paced world. So, why not save big bucks and stay home for brunch this Mother’s Day?

You can fancy your brunch up with an edible bow tie garnish. Really, Mom will love this.

For this spectacular presentation, here is all you do: Cut the green part of a leek (most will be about 8 or 10 inches long); blanch in boiling water for just 30 seconds – and longer and the leek will be too mushy to work for this. Plunge the softened leek into very cold water. The, take two pieces of blanched leek and form each piece into one half of a bow and secure it by tying with a small piece of leek to hold the half-bow shape. Then, lay the half bows on top of each other to form a bow shape. Top this, Martha Stewart, if you dare!

I like serving this bow tie egg on top of some potato leek hash, but you could serve it as a topping on so many things: eggs benedict, polenta, huevos rancheros, any eggy breakfast dish that calls for an egg as a topping. And Mom will be so impressed when you serve her Mother’s Day breakfast in bed!

— posted by Donna

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