Easter Eggs

Earlier in the month some of the Provisions ladies got together for an Easter egg dyeing party, with the hope they'd turn out well enough to use in our window display. That they did.

We used this oil technique to achieve the marbleized look, and kept it classic and pastel like for the rest. Not the most involved thing ever, but crafty enough for most of us at the table that evening. Happy Easter, everyone!

Easter Breakfast.

Hopefully everyone enjoyed the easter weekend. We ate a lot of eggs; both the chicken and chocolate varieties. There was also a satisfactory amount of ham and bacon.

We rounded things off with breakfast yesterday morning at our place. Claire came to join us, armed with juice. I made these beet pickled deviled eggs from Not Without Salt, and Bill Granger's Coconut Bread that was recently posted on Smitten Kitchen. Charles cooked some bacon and I cut up some grapefruit to lighten things up... just a little.

I neglected to pick up the camera, but Claire took a photo of the situation:

This type of breakfast is our favourite. There's a good variety, and it's easy to prepare, since nearly everything is served at room temperature. More breakfast dates like this are definitely in order.

More eggs, please.

I have been eating a lot of eggs. And I mean a lot. Serben Free Range has a great deal on eggs each week at the City Market - two dozen for $8 - that I've been taking advantage of. Combined with a little spinach, and usually a piece of toast, I'm perfectly happy with poached, fried or scrambled eggs at either breakfast or dinner. For lunch, hard boiled eggs have become a quick standby.

By far the best egg-involved recipe I've come across is on the cover of Nancy Silverton's "A Twist of the Wrist" - Pappardelle with bagna cauda, wilted radicchio and a fried egg.

At first I was a little confused by this book. Really, most of Silverton's shortcuts are things I already do everyday; the majority of our pasta comes from a bag or box, our mayo from a jar and our tomatoes from cans. But what I think she's asking people to do is meet her halfway. To pick up a great can of tomatoes, or a really great pasta, and go from there, instead of heading toward frozen entrees or take out. Her combinations are quick and easy, and most importantly, tasty. Plus, they're introducing tinned/jarred items that I wouldn't normally keep stocked at home, like anchovies.

I've tried to make bagna cauda - a combo of butter, olive oil, anchovies, garlic, lemon and parsley - in the past and it didn't go well. The oil must have been too hot and the anchovies too cold, because they spattered everywhere and were burnt far before melting into the olive oil like they were supposed to. So this time I turned down the heat and pulled the anchovies out of the fridge and tin about an hour before I needed them, and everything went beautifully. In just five minutes the sauce was done. No jarred bagna cauda required.

Instead of pappardelle I used some tagliatelle we had in the pantry, and instead of radicchio, I braised some kale the night before and warmed it in the sauce before adding the pasta, pasta water and parmesan and topping everything off with the fried egg.

For such a quick meal this one is beautifully rounded. Salty and savoury from the sauce, silky smooth thanks to the egg and pasta. The kale cut through the richness well, as I imagine the radicchio would too. What I love most about this recipe is that it can be scaled up or down quite easily. I quartered it and had enough for yesterday's dinner with a little leftover for today's lunch. If you need something a little more hardy, it's easy enough to add that extra egg.