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:
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
- 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
- Roast until skin is crackling and beginning to brown, about 20 minutes. Flip; continue to roast until dark golden brown, about 20 minutes more.
- Slice and serve, with horseradish and mustard.
Steamed Artichokes with Poached Eggs and Smoked Salmon
For a festive spring brunch, poach your eggs, spoon them into steamed artichokes, and top them with hollandaise sauce and smoked salmon.
- 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)
- Cut off stems of artichokes flush with bottoms; discard. Using kitchen scissors, trim outer 3 layers of leaves to 2 inches.
- 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.
- 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.
- 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.
- 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.
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.
Follow Lilian Woo on Twitter: @LilianNY