Whimsical Easter Brunch: poached egg in a bouquet of baby romaine & smoked salmon

Although Spring has not yet sprung on eastern Long Island, all this talk about Easter and Springtime has got me thinking, buying, and styling floral arrangements and still life settings (these I will share with you in another post). I even purchased new flowery motif dishes, and an idea began formulating for a fitting Easter brunch: a floral display of food, of course! So here is my whimsical and easy Easter Brunch poached eggs arrangement for however many:

~ Poached eggs
~ Egg buns
~ Baby romaine lettuce leaves
~ Smoked salmon cut into even strips
~ Parsley sprigs
~ Salt
~ Red pepper flakes

Carve out the center crumb of the egg buns with a knife or round cutters (about a 3 inch diameter). The buns will serve as the “vase” for your food bouquet. Meanwhile poach your eggs, in an egg poacher for best results, sprinkling some salt and red pepper flakes on the eggs before putting the lid on the steaming pan. Let the eggs poach for just a couple of minutes and turn off the burner; set aside, covered. In the meantime, arrange the baby romaine lettuce leaves in the hollowed bun so that the leaf stem is at the center of the bun and the leaves drape over the sides. Position a smoked salmon strip on top of each romaine leaf, then add a parsley sprig in between each leaf. Carefully remove the eggs from the poacher and place each one at the center of your arrangement. Serve with your favorite sauce or vinaigrette, or just a splash of Tabasco. Have fun watching the amused faces at your table. Happy Spring and Happy Easter!

RSA

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