Easter Brunch

Need some ideas? Check out these recipes from Ever Ready.

Puff Pastry Egg Brunch Cups

Cook's Notes: A puff pastry cup topped with ham, cheese sauce and an egg make brunch entertaining look effortless. The cheese sauce can be made early in the day as well as dicing the ham for an easy prep. I recommended using small or medium eggs as large ones spill over in the muffin tin. The recipe makes 9 brunch cups with 1 sheet of puff pastry.

Recipe adapted from pinchofyum.com

Ingredients:

• 1 thawed puff pastry sheet 
• 1 TB. butter
• 1 TB. flour
• 1/2 cup milk or half and half
• 1/2 tsp. Dijon mustard
• 1/2 cup Swiss cheese
• 9 small or medium eggs
• 1-1/2 cups -2 cups diced deli ham
• 1 tsp. dried parsley flakes 
• Chopped fresh chives or dill 
• Salt and pepper 

Directions:

• Dice ham and set aside. 
• Cheese sauce: Melt butter in saucepan over medium heat. Whisk in flour and combine. Add in milk and mustard whisk to make smooth. Bring to a simmer, whisking until the mixture thickens. Remove from heat and stir in cheese, blend until smooth. Cover and set aside. 
• Preheat oven to 375 degrees. 
• Lay out pastry sheet on a large sheet of wax paper. Roll out gently to merge perforations.  Cut pastry with a pizza cutter into 9 equal squares. 
• Line each well of a muffin tin with one puff pastry square, pressing it firmly to the bottom and the side. The edges should come just over the top of the muffin tin. 
• Fill each cup with a spoonful of cheese sauce. Sprinkle diced ham over the cheese sauce.
• Crack one egg into each cup. 
• Sprinkle with dried parsley flakes. 
• Bake 12-14 minutes or until egg is set. Top with fresh chives or dill. Salt and pepper to taste.  
• Serve warm.   

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The following photos came from my daughter who found a little Minnesota spring at the Como Park Conservatory annual spring show.