Easter really snuck up on me this year! You too? While I did at least send off some fun goodies from Paris to my niece in time (hopefully!), I’m totally unprepared otherwise. But I’m thinking an Easter brunch in the backyard might be in order. (Our new niece-to-be is actually due the day after Easter, but if she comes early we may have different plans altogether!) If you’re having an Easter brunch or dinner, here’s a quick table setting idea…eggs in a champagne flute!
I actually came up with this on Valentine’s Day. It’s hard to say this, but Fred Baby is…not one with the carbs. I know, I know. Quel beast! So in lieu of candy, I delivered hardboiled eggs (one of his proteiny faves) in champagne glasses with a little (and albeit totally cheesy) love note: Your love is eggcellent.
Dotted with golden pom-poms and served with a few dips (a mixture of mayo, horseradish and mustard for one, and mayo, mustard and tabasco for the other), it’s sure to add a whimsical touch to your Easter table setting.
Of course, you could used dyed Easter eggs as well. These marbled Easter egss from Coco + Kelley are beyond glamorous, don’t you think?
p.s. Last year’s Easter brunch in San Francisco with Sir Hopsalot…hmmm, I think Eggs Benedict and pea pesto crostini might need to be on Sunday’s menu.
[Photos by FredBaby13]
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