It's still chilly, but something feels a little different out there. I swear it smells...warmer.
I've been keeping the windows open in the afternoons. Letting the crisp fresh air blow in through the drapes, sweeping through with those tiny hints of spring-like sweetness.
I've been reaching for lighter, brighter outfits. I've been leaving my coat open and my scarf at home.
I even noticed the beginning of flowers bursting through the ground in the park where I walk Hudson.
It's here. I'm sure of it.
The world is about to burst with beauty.
I love having people over this time of year. It's also the time of year that makes me wish I had a large patio or roofdeck or some kind of outdoor space to entertain in. (One of the many reasons why I'm excited about the picnic-style lunches and s'mores around the bonfire events I have planned for the A Sweet Escape culinary retreat I'm hosting in June.)
This recipes is wonderful for Easter brunch or just any lovely day this Spring. You can even go tinier with these and make them into bite-size appetizers!
Enjoy & Happy Spring!
P.S. Spots at my June 3-Day All-Inclusive Culinary & Crafting Retreat are going FAST! Want to join us? Don't delay and click here to reserve your spot today.
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Baked Hashbrown Potato Nests with Cheesy Asparagus Scrambled Eggs
Makes 12 baskets (serves 4-6)
For the nests:
7 medium sized Russet (Idaho) potatoes
Kosher salt and black pepper
1 large egg, slightly beaten
Vegetable oil spray (or vegetable oil)
For the filling:
1 pound asparagus, trimmed and diced into 1/2" pieces
6 large eggs
2 tablespoons water
Kosher salt and black pepper
1/4 cup freshly grated parmesan cheese, plus 12 large shavings of cheese for garnish
1 cup of plain Greek yogurt or creme fraiche
Mixed greens to serve on the side.
Preheat oven to 400 degrees. Generously grease a standard muffin tin with vegetable oil spray or a cloth dipped in vegetable oil.
Wash and peel the Russet potatoes, dropping them into a bowl of cold water as you do so, so as to prevent browning. Grate them all using either the grating blade on your food processor, or by hand with a box grater, then place in a fine sieve or length of cheesecloth and squeeze out to remove as much excess water as possible (this will keep them crispy).
Mix potatoes with 1 large egg and season with kosher salt and black pepper. Divide potatoes into the muffin tins--about 1/4 to 1/3 cup per tin, then press into the sides to form a small basket. Spray or brush the insides with a bit more oil and sprinkle with salt and pepper. Place in oven and bake about 25 minutes, or until tender on the inside and crisped on the outside and edges.
Remove from oven and run a knife around the edges to release. Let cool slightly, then turn out.
While the potato baskets cool, prepare the filling. Heat 1 tablespoon oil in a nonstick skillet and saute the asparagus for 2 minutes until bright green and just a bit tender. Remove from skillet. In a small bowl, whisk the eggs, water, and a bit of kosher salt and black pepper. Whisk in the grated parmesan and then scramble on low heat until cooked to desired doneness. Add the asparagus back in and divide among the potato cups. Top with a dollop of yogurt and a shaving of parmesan.
Serve with a side salad.