Garden Green Easter Eggs

With the forecast predicting a picture perfect Easter weekend here in the Northeast, it’s obviously time to start thinking about Easter brunch! Amidst all holiday traditions, Easter lunch has to be one of my favorites, primarily because it coincides with the greatest game of all time:

The Easter Egg hunt. Now, the Easter bunny has understandably lost of track of me over the years as I moved from city to city, but no matter where I’m celebrating I’ve always got my basket out and ready to find that golden egg. And this year I got lucky rather early…

Organic eggs baked in fresh avocado halves and garnished with a Spring Time Tarragon sauce create a most handsome and healthy start to Easter Sunday. Surprisingly easy and stunning elegant this recipe is perfect for entertaining a crowd, or just enjoying as a couple.

Prep ahead, by assembling the avocado eggs in a baking dish and pop them in the oven 15 minutes before brunch. Serve hot with grain-packed toast and extra Spring Time Tarragon Dip. I can’t think of a better way to enjoy the fresh flavors of my favorite season.

Whether the good weather prompts a picnic with friends, or a family lunch in the garden, dinning al fresco this holiday weekend is a must-have, must-do. So celebrate the sunshine and spring time with these Golden Garden Easter Eggs- your friends, family, and frame will thank you.

Garden Green Easter Eggs
Serves 4 (but can easily be multiplied)

Ingredients

4 avocados, halved pit removed
8 organic eggs
salt and fresh cracked pepper
cayenne pepper

3 tablespoons crème fraiche
1 tsp Dijon mustard
2 tablespoons finely chopped tarragon
1 garlic clove, minced
1 tsp lemon zest
2 tsp fresh lemon juice
1 tsp lightly crushed and drained capers
pinch of crushed fennel seeds
pinch of dried coriander powder
sea salt
fresh cracked pepper

Garnish
Baby Basil micro greens
Fresh grainy bread, toasted and halved

Method
1. Preheat your oven to 425 F
2. Mix all ingredients of the spread together in a bowl and adjust seasoning accordingly. Reserve.

3. Crack one egg at a time into a creamer (or some small bowl with a spout) to insure that the yolk stays in tact. Gently begin pouring the egg into the hulled out center of the avocado where the pit once was. Depending in the size of your eggs you may want to pour out a bit of the white or hull out the avocado a bit more to fit the entire white. Pour the yolk gently into the crater and place the avocado securely in the baking dish so that the sunny side is flat and facing up. Repeat with all eggs and avocados.
4. When all avocado-eggs are in the baking dish sprinkle the yolk with a little salt and fresh cracked pepper, then lightly spread a teaspoon amount of the Tarragon Spread in a half moon shape around one side of the yolk.

5. Bake in the oven for 12-15 minutes depending on how firm or runny you like your egg yolks. Remove the avocado’s delicately from the baking dish as they will be very hot, garnish with a small pinch of cayenne pepper, just over the yolk and serve along side crusty grain toast, and cheers to a happy and heart-healthy Easter morning….

Darcy Jones