We opted to play it low key this Easter since we have a number of events coming up on our calendar that will take us well through June. Originally I was going to serve up some lamb chops, asparagus, and roasted potatoes, but when the in-laws invited us to dinner it was decided that I would make a simple brunch. I had my heart set on recreating The Silver Palate Good Times Cookbook’s green sauce for the lamb chop idea and realized it would be just as great over eggs. So for our mini Easter brunch feast I served applewood smoked bacon, over easy eggs, toasted multi-grain boule slices, and avocado. I really loved the tangy combination of lemon, garlic, and green onion from the sauce and the best part is that there is enough left over to serve with pork chops tonight and sirloin tomorrow. It’s a universal sort of sauce that will complement almost any flavor – see Food52’s article on it here.
2 cups fresh parsley
3 green onions sliced
1/2 cup fresh dill
3 anchovy fillets, drained
3 cloves garlic, roughly chopped
1 tablespoon capers, drained
6 tablespoons fresh lemon juice
3/4 cup olive oil
Salt and freshly ground black pepper, to taste
2 hard-cooked eggs, chopped
Combine and blend the parsley, scallions, and dill in a food processor. Then, add in the anchovies, garlic, capers, and lemon juice. Process all the ingredients until smooth. Next, add the oil in slowly, while still processing. Season the sauce to taste with salt and pepper. Finally, add in the chopped eggs and process a bit more. Pour the sauce into a serving bowl and put it on just about everything!