How to host an Easter brunch

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Almond-Orange-Apricot Crescent Rolls

Cook time: 15 minutes

Makes 8 rolls

Ingredients

• 1 package store bought crescent roll dough (recommended: Pillsbury brand)
• 1/4 cup apricot preserves or all fruit spread
• 1/4 cup orange marmalade
• 1 egg
• Splash of water
• 1 tablespoon sesame seeds
• 1/4 cup sliced almonds, 2-ounce sack from baking aisle

Directions

1. Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles.
2. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl.
3. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves.
4. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough.
5. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds.
6. Bake to package directions until deep golden in color. Serve warm.

Scrambled eggs with avocado

Cook time: 10 minutes

Makes 6 servings

Ingredients

• 12 eggs
• 1/4 cup heavy cream
• 3 tablespoons unsalted butter
• Sea salt and freshly ground black pepper
• 3 avocados, peeled, pitted and sliced
• Chopped fresh chives, for garnish

Directions

1. Crack the eggs into a bowl.
2. Add the cream and whisk until the eggs look foamy and light.
3. Heat a 10-inch non-stick skillet over medium heat.
4. Melt the butter until it foams, then turn the heat down to low and slowly pour in the eggs.
5. Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds.
6. This sounds easy but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a really good cook. This process takes about 10 minutes.
7. Season the eggs with a few cranks of black pepper and good salt, like fleur de sel. Serve with a few slices of avocado and chopped fresh chives.

Up next: Herb-roasted potatoes, mini frittatas & spiked iced cappuccino recipes! >>