Roll out the coolest Easter eggs on the block with tips from Martha Stewart.   Fox News’s Lilian Huang Woo chats with the award-winning founder of Martha Stewart Living Omnimedia about the perfect Easter brunch, basket and other highlights of one of her favorite holidays.

Take a LISTEN:

 

Roasted Kielbasa

Active Time: 10 min.

Total Time: 50 min.

Serves: 6 to 8

 

2 pounds kielbasa, preferably fresh-smoked

Prepared horseradish with beets, for serving

Whole-grain mustard, for serving

  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil;top with parchment. Poke holes all over kielbasa. Transfer to sheet, pulling sides of foil up to create a well. Add 1/2 cup
  2. Roast until skin is crackling and beginning to brown, about 20 minutes. Flip; continue to roast until dark golden brown, about 20 minutes more.
  3. Slice and serve, with horseradish and mustard.

1Steamed Artichokes with Poached Eggs and Smoked Salmon

Steamed Artichokes with Poached Eggs and Smoked Salmon

Servings: 4

For a festive spring brunch, poach your eggs, spoon them into steamed artichokes, and top them with hollandaise sauce and smoked salmon.

Ingredients

  • 4 medium or large artichokes
  • Coarse salt and freshly ground pepper
  • 4 medium or large eggs
  • Martha’s Hollandaise Sauce
  • 4 thin slices smoked salmon (2 ounces total)

Directions

  1. Cut off stems of artichokes flush with bottoms; discard. Using kitchen scissors, trim outer 3 layers of leaves to 2 inches.
  2. Fill a large stockpot with 2 inches of water. Set a steamer basket over water. Stand artichokes upright in basket; cover pot. Bring to a boil. Steam until bottoms of artichokes are tender when pierced with the tip of a knife, 30 to 40 minutes.
  3. Remove artichokes from pot; let stand until cool enough to handle. Remove and discard inner leaves, leaving trimmed outer leaves to create a flowerlike shape. Using a teaspoon, remove fuzzy choke and any purple leaves; discard. Gently spread apart artichoke leaves to create desired appearance. Season with salt and pepper. Cover to keep warm.
  4. Fill a large saucepan with 4 inches of water; bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl to slide egg carefully into water in pan. Repeat with remaining eggs. Cook until whites are set but yolks are still soft, 2 to 3 minutes. Lift out eggs with a slotted spoon; briefly rest spoon on paper towels to drain eggs.
  5. Immediately spoon 1 egg inside each artichoke (be careful not to pierce yolk). Spoon about 1 tablespoon hollandaise sauce over top of each egg. Drape 1 slice salmon on top. Serve with hollandaise.

Cook’s Notes

The eggs in this dish are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. 

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