How my Family dyes Easter Eggs

Happy Easter! Do you all have plans for a big Easter breakfast or brunch? We do and I can’t wait! The hard part for me is choosing which of the amazing brunch recipes to make. Is it French Toast or Cinnamon Rolls? Challah with hazelnuts or sea salt? Should we just have the dyed hard boiled eggs or pouched eggs with greens on toast as well? What ever it ends up being it will be great to spend a day with friends catching up and eating delicious food. 
Every year I spend the day before dying eggs, its one of my favorite things to do! If you are still looking for inspiration for your eggs here is how my family does it:

You will need:

• Your dye of choice and eggs
• Nylon stocking
• Pretty plant leaves (herbs work well when nothing is up in the garden yet)

Take the stocking and cut the legs off. Tie an overhand knot close to one end and put one egg in there. Cut the stocking with enough room for a knot on the other side. Place your leaves between the nylon and the egg (the stocking’s purpose is to hold the leaves in place but still let the dye come through). Tie off the second side as close to the egg as possible. Repeat this with all the eggs then place them in your favorite dye. Let them dry and then take the nylon cover off and enjoy the beauty.
If you want to learn about my favorite Easter tradition check out my blog post from last year, it’s something you could easily add to your traditions!

This week’s Share
Country Sourdough
Ingredients: Montana grown organic wheat flour,, water, sourdough culture, sea salt.
Green Chili Cheese Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, org. cheddar cheese, green chilis,sourdough culture, sea salt.
Bakers Choice: KAMUT Whole Grain 
Ingredients: Montana grown organic KAMUT-wheat berries, fresh ground KAMUT flour, Montana grown organic wheat flour, water, organic farro berries, sourdough culture, sea salt.