A delightful Easter menu featuring classic and new brunch favorites.
Our class will begin with a snack of Frances’ Slow-scrambled Eggs on crisp levain toast, with a Hibiscus Prosecco Fizz to kick things off right. Then you and your fellow cooks will dive into cooking perfectly Poached Eggs on Spring Hash with velvety homemade Hollandaise Sauce. We whip up Asparagus and Morel Soufflés (yes, you can!), make superb Scotch Eggs, bake Hot Crossed Buns, and round out the menu with a refreshing Citrus & Fennel Brunch Salad.
The techniques learned in class will serve you well in your home kitchen. Soon you’ll be poaching an egg for a not-sad salad lunch and whirring up Hollandaise to celebrate asparagus season in style. Our class will conclude as we raise our glasses in a toast to new skills and a beautiful Sunday brunch!