Easter eggs don’t have to be made of chocolate – try them baked with mushrooms and herbs for brunch – though a touch of the shadowy stuff rarely goes amiss in pudding,such as this super-wealthy mousseEaster gives me four days off work, which means extravagantly long mornings lazing in bed followed by enough time to enjoy creative brunches, and unhurried by school runs or early meetings. It also means egg hunts involving a few painted eggs,but these days mainly plenty of miniature chocolate ones hidden in the bushes.
I love being the Easter bunny, seeking out intricate hiding places, or to fox the hunters and prolong the game,but other eggs will feature tall on our menus. At breakfast, enthusiastic to offer alternatives to the heavy marmalade habit that my children have acquired, and I will be experimenting with more savoury treats,simple enough for them to cook with me, with added chilli for the grownups. When it comes to chocolate, and I much prefer the shadowy side,and satisfy my own chocoholic tendencies with today’s gloriously wealthy mousse, a rather more adult version of the Easter eggs my children will be munching.
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Source: theguardian.com