Easter Brunch: Baked Eggs, Mustard-Roasted Potatoes, Mixed Greens Salad, Kumquats, Cara Cara Oranges, and Blueberry Coffee Cake Muffins

These lovely eggs are thanks to 101 Cookbooks, with some variations:

approximately 2 tablespoons olive oil, plus more for the ramekins
1 large shallot, sliced
2 cloves garlic, chopped
2 medium tomatoes, chopped
about 3 tablespoons goat cheese
6 eggs
1 tablespoon parsley, chopped
1 tablespoon fresh chives, chopped
salt + pepper

Preheat oven to 350 degrees F. Oil six ramekins (or a muffin tin) and place opened pita quarters inside.

Saute the shallots in the olive oil until softened. Stir in the garlic and tomatoes and cook until the tomatoes break down and release their moisture. Spoon this mixture into the bottom of the pita bread. On top of that, crumble the goat cheese then crack an egg into each cup. Bake for about 20 minutes (it took my oven a bit longer than others'). Garnish with parsley and chives and season to taste with salt and pepper.

Along with these elegant eggs, I served super basic mustard-roasted potatoes:


3 tablespoons whole grain mustard
2 tablespoons olive oil
2 garlic cloves, chopped
salt + pepper
6 red skin potatoes, chopped into 1/2 inch cubes

Preheat the oven to 400 degrees F.

Stir together the mustard, oil, garlic, salt and pepper, then toss with the potatoes. Spread the potatoes out in a large roasting pan and cook for about an hour, tossing once or twice.

Finally, kumquats, sweet cara cara oranges, and blueberry coffee cake muffins. By the way, I tried these muffins with whole grain pastry flour in place of all-purpose this time. They're less dense this way and to me that meant less muffin-like; maybe next time I'll try half AP, half WGP.