Month: May 2014

Sweet Eggs

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In the Kitchen
goose eggs filled with creamy yogurt and tart lemon curd, made to look like a soft boiled egg

Come spring we bring it outside. Entertaining is a bit more relaxed and food becomes a bit less fussy, perhaps a tad more whimsical. Certainly, more seasonally driven. We keep chickens, ducks and geese; which means a generous supply of eggs. When putting together a weekend brunch, I love to serve sweet eggs. Very simple, and darling on display, these eggs are filled with vanilla yogurt and lemon curd. Sweet Eggs egg cups emptied and […]