An Easter basket made of crunchy bacon sounds marvelous, doesn’t it? And to make it even better, imagine it filled with delicious savory breakfast treats.
Easter is a special occasion that calls for special dishes. At home, when I prepare the food, I go for a lot of appetizer plates that are shared in the middle of the table with guests and family instead of going through the usual courses. This is typical of Easter Monday brunches in Italy. There’s wine to share, boiled eggs, savory cakes, cheese, ham, potatoes and so on. To put a little of each in an edible bacon basket is a pretty surprise for everyone, enjoyed by both adults and kids alike.
Fully loaded bacon Easter breakfast basket recipe
- 6-8 slices bacon
- 4 quail eggs
- 6 asparagus spears, chopped
- Olive oil
- 1 big potato, peeled and diced
- 2 long chives
- 4 cherry tomatoes
- Fresh parsley, chopped
- Preheat the oven to 400 degrees F. Line the outer part of a muffin pan with aluminum foil.
- Drape the bacon on the muffin pan, about 3 to 4 slices each, depending on the size. To keep them in place, secure them with a food string.
- Bake the bacon from 15 to 17 minutes or until crispy and golden brown. Remove, and let it cool.
- In a small saucepan, boil some water over medium-high heat. Once boiling, cook the quail eggs for 4 minutes to be hard boiled. Let them cool, and then peel them and set them aside.
- In a saucepan without anything, over medium heat, toast the asparagus until they color. Set them aside.
- In the same saucepan, over medium heat, pour a little bit of olive oil. Once it’s hot, cook the potatoes until cooked through. Season with salt and pepper, and set them aside.
- To make the basket, discard the food string, and replace it by tying a chive around the basket. Distribute the potatoes, asparagus, quail eggs and tomatoes. Sprinkle with the parsley.