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:
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
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.
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.