On December 23, Dale and I hosted a holiday brunch. We invited our friends Chris and Alyn who brought along with their very mobile and delightful toddler son Ellis. We also invited our friend Eric who brought along his delightful boyfriend Erich. The menu included champagne, mimosas, an egg bake, sausages, hash browns, mixed fresh fruit, and a maple pecan bundt cake. Everything turned out quite well but I was particularly excited about the bundt cake as it was the first one I ever made.
The recipe for the bundt cake is from Nigella Lawson's book Nigella Kitchen and can be found on page 239. Use of the fleur de lis bundt pan that I bought a few months ago made this particularly fun.
The recipe for the egg bake is from one of those Pillsbury Classic Cookbooks (you know, the kind you get at the grocery store check-out lane) and is dated from May of 1993. The recipe is found on page 21 of that publication and is as follows:
Half cup shredded Cheddar cheese
1 (9 oz.) pakage of frozen spinach, thawed and squeezed to drain
Half pound bulk turkey Italian sausage, cooked
1 cup sliced fresh mushrooms
Half cup chopped green onion
1 (2 oz. jar sliced pimiento, drained [I used a 4 ounce jar]
Half cup shredded Swiss cheese
Half teaspoon paprika [I forgot to add this]
Heat oven to 350 degrees F. Spray 8-inch square (1 1/2 quart) baking dish with nonstick cooking spray. Layer Cheddar cheese, spinach, Italian sausage, mushrooms, green onions, and pimiento in spray coated dish. In medium bowl, combine eggs and half-and-half; blend well. Pour egg mixture evenly over layered mixture. Sprinkle with Cheddar cheese and paprika.*
Bake at 350 degrees F. for 30 to 40 minutes or until knife inserted in center comes out clean.
Let stand 5 minutes before serving. 6 servings.
*Note: This can be assembled a day in advance. Cover and refridgerate. Bake at 350 F. but increase the cooking time to 40-50 minutes.
