I had such high hopes for throwing a Spring Break Brunch with my friends (yay for an excuse to cook a bunch of goodies and gab with friends, right?) but all of my Spring Break Plans were thrown out the window when I ended up having to spend the majority of the vacation sitting beside a hospital bed after my daughter’s appendectomy. This past week wasn’t any better, with doctor’s visits galore and Easter aftermath.
When I was given the chance to host an Eggland’s Best Brunch to celebrate National Nutrition Month in March, I started thinking of all of the delicious sweet and savory recipes I could cook up for my friends. I had been planning this brunch for several weeks and had all of the ingredients taunting me in the fridge, so I decided to throw a last-day-of-Spring-Break Brunch for the kids instead of waiting any longer.
Our brunch was literally the best food we ate all week and we are craving more.
On the brunch menu: deviled eggs, apple turnovers with custard and ham and spinach mini quiches. I also made a little bit of apple crisp with the extra cinnamony apples. Yum!
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 cup milk
- 1 cup whipping cream
- 3 egg yolks, lightly beaten
- 1 tablespoon vanilla extract
- Apple turnovers:
- 2 medium apples, peeled and cut into thin slices
- 1 tablespoon lime juice
- 2 tablespoons butter, melted
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- Refrigerated pie crust
- Stir sugar and cornstarch together in a saucepan. Add milk and stir until smooth.
- Cook, stirring frequently, over medium-high heat until thickened and bubbly. Reduce heat to medium-low and continue cooking for 2 more minutes. Remove from heat; add 1 cup of the hot milk mixture into a separate bowl with the lightly beaten yolks. Add this mixture back into the pan.
- Bring to a gentle boil; cook and stir for an additional 2 minutes after boiling.
- Remove from heat and stir in vanilla. Cool slightly on stove. Cover surface of custard with waxed paper or plastic wrap; chill in refrigerator.
- While custard is chilling, place sliced apples in a bowl; sprinkle with lemon juice.
- Combine sugar, cinnamon and cornstarch; Pour over apples, along with melted butter. Mix and set aside.
- Using a large round cookie cutter or a wide-rimmed cup, cut dough into 3-5 inch circles.
- Spoon filling off-center on each (I had to break some of the apple slices in half so they fit the crust better). Dip finger in milk and brush edges with milk. Fold dough in half; seal. Crimp edges with a fork. Make small steam vents on top with a knife.
- Place on greased baking sheets. Chill 15 minutes. Brush tops of turnovers with milk. Bake at 400° for 35 minutes.
- Serve turnovers warm with chilled custard.
The leftover apples were ideal for a quick apple crisp, and the custard was the perfect topping.
You’ll just have to wait a little bit for the recipe for these mini quiches. I actually made this recipe several weeks ago, planning on posting the recipe on the blog and I accidentally deleted the photos. They were so delicious that I’ve been anxious for an excuse to make them again. The whole family LOVES them.
Why Eggland’s Best eggs are amazing:
When compared to ordinary eggs, Eggland’s Best eggs contain:
- 10 times more vitamin E
- Double the amount of omega-3’s
- Twice the amount of vitamin D
- 3 times more vitamin B12
- 25% less saturated fat
- 38% more lutein
Connect with EB:
- Eggland’s Best Website (they have tons of great recipes like the Breakfast Burrito and the Sunny Side Breakfast Pizza that are sure to get your mouth watering)
- Eggland’s Best Facebook page
- Eggland’s Best Twitter page
- Eggland’s Best Pinterest page
- Eggland’s Best Newsletter
- Eggland’s Best e-cookbook
Eggland’s Best Giveaway
One Better in Bulk reader will win an Eggland’s Best gift pack which includes:
- (1) coupon for one free dozen Eggland’s Best eggs
- (1) ceramic mixing bowl
- (1) egg-shaped wooden cutting board
- (1) whisk
- (1) bowl scraper
- (1) ceramic mug
- (1) eco bag
Enter the giveaway on the Rafflecopter form below:
Giveaway ends at midnight April 14, 2013. Winner will be chosen at random and notified via email. Open to US residents only. Good luck!
Disclosure: The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best. The custard and turnover recipe is modified form one found at Taste of Home.
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