By zp7op | Contributor
It’s hard to surpass a brunch gathering filled with delicious sweet treats enjoyed under the sun with your favorite people. Central to your gathering can be a beloved springtime classic that offers endless varieties: eggs.
This season, get creative with dishes like Prosciutto and Parmesan Egg Cups or Eggy Lemon Sandwich Cookies to elevate your brunch experience. Eggs are a natural source of essential vitamins and minerals and provide a healthy protein option with just 70 calories in each large egg. They can be enjoyed boiled, scrambled, poached, baked, or in any way you prefer—truly a superstar in the kitchen.
This spring, incorporate eggs into your meals and discover innovative ways to honor the season at incredibleegg.org.
Prosciutto and Parmesan Egg Cups
Recipe provided by the American Egg Board and “Joy the Baker”
Total time: 34-36 minutes
Servings: 6 cups
Ingredients:
12 slices of thinly sliced prosciutto
6 tomato slices
1/3 cup finely grated Parmesan cheese
6 large eggs
Freshly cracked black pepper, to taste
1/4 cup finely chopped chives
Preparation:
1. Adjust the oven rack to the upper third and preheat to 350 F.
2. Line a muffin pan with six cupcake liners. Arrange two slices of prosciutto in each liner, ensuring there are no gaps for the egg to escape.
3. Place a slice of tomato in each cup. Top each tomato with 1 tablespoon of Parmesan cheese. Crack one egg into each cup and season with fresh cracked black pepper to preference.
4. Bake for 14-16 minutes or until eggs are cooked to your liking. Garnish with chives.
5. Allow to cool for 5 minutes before serving warm.
Eggy Lemon Sandwich Cookies
Recipe provided by the American Egg Board and “Joy the Baker”
Total time: 1 hour, 40 minutes
Servings: 16-18 cookies
Dough:
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
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, cut into small cubes
Buttercream:
1 cup unsalted butter, softened
2 cups powdered sugar
1 pinch of salt
1 teaspoon finely grated lemon zest
1-2 tablespoons warm milk
1 teaspoon poppy seeds
To prepare the dough:
1. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
2. In a stand mixer with a paddle attachment, cream shortening and butter until well blended. Scrape down the sides, add sugar, and mix on medium speed until light and fluffy for about 3-5 minutes.
3. Beat in egg, milk, and vanilla extract until mixed well. Gradually add dry ingredients and mix on low until the dough comes together, ensuring to scrape down the sides to avoid dry pockets. Wrap the dough and refrigerate for 30 minutes.
4. Meanwhile, set the oven rack to the upper third and preheat to 350 F.
5. On a lightly floured surface, roll out half of the dough to 1/4-1/2-inch thickness. Cut with a 2-3 inch egg-shaped cutter and arrange on a baking sheet lined with parchment paper. Use a smaller round or egg-shaped cutter to cut out yolk holes in half of the cookies. Bake for 8-10 minutes until edges are just golden. Allow to cool completely before filling.
To prepare the lemon curd:
1. In a heavy 2-quart saucepan, whisk together lemon juice, lemon zest, sugar, and eggs. Stir in butter and cook over low heat, whisking frequently, until the curd thickens enough to hold whisk marks and bubbles start appearing on the surface, about 6 minutes.
2. Transfer the lemon curd to a bowl and chill covered with plastic wrap until cold, at least 1 hour.
To make the buttercream:
1. In a medium bowl with an electric mixer, beat butter until very soft. Gradually mix in powdered sugar, salt, and lemon zest. Mix on low speed, then add milk and whip until combined. Beat in poppy seeds. Transfer the frosting to a piping bag with the end snipped or use a piping bag fitted with a medium round tip. Keep the buttercream at room temperature until ready to use.
To assemble the cookies:
1. Flip each cut-out cookie so that the bottoms are facing up. Pipe buttercream frosting around the edges. Spoon 2-3 teaspoons of lemon curd into the centers of the cookies. Top them with another cookie with a hole on top; press gently and add 1 teaspoon of lemon curd into the hole.
