Sunday, April 24, 2011
Our Easter brunch, using the contents of our basket.
For the Devilled Eggs, the prosciutto rosettes were chopped fine. They were then mixed with some shredded cheese, egg yolks and mayonnaise for the filling. Once filled, the eggs were topped with a sprinkling of grated horseradish root and a bit more shredded cheese.
Wishing you a joyous Easter!