The holidays of spring-Easter, Passover, Mother's Day, and even bridal and baby showers-are times to celebrate new beginnings with family and friends. In HOLIDAY EGGS, food and garden writer Georgeanne Brennan combines her areas of expertise to create a breathtaking collection of recipes and decorating ideas honoring the humble egg, symbol of birth and rebirth. More than 30 sweet and savory recipes take a starring role in traditional holiday feasts and impromptu springtime gatherings. Simple egg-dyeing and Easter-basket projects for kids as well as more sophisticated decorations like dyed Ukrainian eggs, eggshell candles, egg napkin rings, and a live flowering Easter basket centerpiece guarantee that your holiday table will look as beautiful as the food you serve.Featuring the photography of Richard Jung, award-winning photographer of Hot Sour Salty Sweet and regular contributor to Travel & Leisure, Metropolitan Home, Sunset, and Gourmet magazines.Includes updated dessert classics such as Raspberry Sabayon and Individual Orange Souffleacute;s served in hollowed oranges.

GEORGEANNE BRENNAN, winner of both Julia Child and James Beard cookbook awards, has written over a dozen books on cooking and gardening. A writer and columnist for the San Francisco Chronicle and regular contributor to numerous other publications, she divides her time between her Northern California farm and her home in the Provence region of France.

Chapter One

Frisée Salad with Lardons and Poached Eggs

PALE, CREAM-COLORED LEAVES OF FRISÉE, TOSSED WITH CRISP BITS OF THICK BACON, THEN TOPPED

WITH A POACHED EGG AND SERVED WITH TOASTED SLICES OF OLIVE-OIL-DRIZZLED BAGUETTE, MAKE A CLASSIC LUNCH

OR SUPPERTIME DISH IN FRANCE, OR A FIRST COURSE FOR A LARGER MEAL. THE EGG, ONCE BROKEN,

BLENDS WITH THE VINAIGRETTE TO MAKE A CREAMY SAUCE FOR THE SALAD, PERFECT FOR BREAD DIPPING.

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

4 cups pale inner yellow leaves frisée from about 2 heads

4 slices thick bacon, cut into 1/2-inch pieces

4 eggs

In a large salad bowl, mix the olive oil, vinegar, salt, and pepper together with a fork. Add the frisée, tossing to coat. Set aside.

    In a medium skillet, fry the bacon over medium heat until crisp. Transfer to paper towels to drain. Add the bacon pieces to the salad, toss, and divide the dressed salad among 4 individual plates and set aside.

    In a large saucepan, bring 2 inches of water to just under a boil, when tiny bubbles are forming around the edge. Reduce heat to medium. Break each egg carefully into a small dish and carefully lower the eggs into the water, separating them so they are not touching. Cover and cook for 4 or 5 minutes, or until the egg whites are opaque.

    With a large slotted spoon, lift each egg out and put on top of each salad. Serve immediately. Serves 4

Oeufs Mimosa

OEUFS MIMOSAIS A CLASSIC FIRST COURSE IN FRENCH HOMES AND RESTAURANTS, THESE HARD-BOILED EGGS ARE SERVED EITHER WHOLE, DRESSED WITH MAYONNAISE, AND TOPPED WITH SIEVED EGG YOLKS AND MINCED EGG WHITES, OR THE EGGS ARE HALVED AND STUFFED WITH THEIR EGG YOLKS, WHICH HAVE BEEN BLENDED AND FLUFFED WITH SPICY MUSTARD. THIS IS AN IDEAL USE FOR EASTER EGGS ONCE THE HUNT IS OVER.

6 hard-boiled eggs

1 tablespoon Dijon mustard 1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons minced shallots

8 delicate lettuce leaves, such as red leaf, green leaf, or butterhead

Cut the eggs in half lengthwise. Remove the yolks, put them in a medium bowl, and add the mustard, salt, pepper, and shallots, Using a fork, mash the yolk mixture until smooth and fluffy.

    Spoon a heaping teaspoonful into the cavity of each egg half to make a mound.

    Arrange the lettuce leaves on 4 individual plates and place 3 stuffed egg halves on each plate. Serves 4

Scotch Eggs

THESE EGGS ARE SERVED IN PUBS THROUGHOUT THE BRITISH ISLES. COATED WITH A LAYER

OF HERBED SAUSAGE, THEN DIPPED IN EGG AND BREAD CRUMBS, THE WHOLE HARD-BOILED EGGS ARE DEEP-FRIED

TO PRODUCE THE GOLDEN BROWN COATING THAT CHARACTERIZES THESE SAVORY TREATS.

4 ounces (1/2 cup) chicken or pork bulk sausage

1 teaspoon minced fresh thyme

1 teaspoon minced fresh parsley

Vegetable oil for frying

6 hard-boiled eggs

1 egg, lightly beaten

2/3 cup fresh bread crumbs

In a medium bowl, combine the sausage, thyme, and parsley and mix well. Set aside.

    Add 1 to 1-1/2 inches of oil to a wok, a deep, heavy pot, or a deep fryer. Heat over medium heat to 375°F.

    Tightly press a 1/4-inch-thick layer of the sausage around each of the eggs; set aside. Dip each coated egg in the beaten egg, then roll in the bread crumbs to coat.

    Using a slotted spoon, lower each egg into the hot oil and fry until golden brown, 1-1/2 to 2 minutes. Turn and cook on the second side until golden brown, about 2 minutes.

    Using a slotted spoon, transfer the eggs to paper towels to drain. Serve hot or at room temperature. Serves 6

Huevos Rancheros

BREAKFAST MEXICAN STYLE OFTEN STARTS WITH A WARM TORTILLA SPREAD WITH REFRIED BEANS,

TOPPED WITH A FRIED EGG, AND LIBERALLY DRIZZLED WITH SPICY RED SAUCE. THIS ALSO MAKES A FESTIVE

SUPPER DISH. YOU CAN PURCHASE SALSA ALREADY PREPARED, ALTHOUGH THIS TASTY HOMEMADE

SALSA CAN BE MADE QUICKLY BEFORE STARTING TO COOK THE BEANS AND EGGS.

RANCHERO SALSA

2 tablespoons vegetable oil

2 tablespoons finely chopped onion

1 garlic clove, minced

1 tablespoon ground pasilla chili powder

1/2 cup (4 ounces) tomato paste

1/3 to 1/2 cup chicken broth

1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried

1/4 teaspoon salt

30 ounces canned refried beans, spicy or regular

1/4 cup water

12 corn tortillas

Vegetable oil for frying

4 or 8 eggs

To make the salsa: In a small skillet over medium-high heat, heat the oil and sauté the onions and garlic just until translucent. Stir in the ground chili, then add the remaining salsa ingredients. Reduce the heat to low and cook, stirring, for 7 to 8 minutes, or just long enough to blend the flavors. Remove from heat. Set aside and keep warm.

    In a medium saucepan, heat the beans and water over medium-high heat, stirring often, until hot, about 6 or 7 minutes. Set aside and keep warm.

    Heat a large, heavy skillet or griddle over high heat and add the tortillas one at a time, heating each a minute or two on each side to soften. Wrap in a towel to keep warm.

    In the bottom of a large skillet over medium-low heat, heat a thin film of oil. Break the eggs into the pan (in batches if necessary) and then fry the eggs until the whites are firm and the yolks almost firm. Stack 1 or 2 tortillas on each of four plates. Spread with 2 or 3 heaping tablespoons of beans, then top with a fried egg. Drizzle with a tablespoon or so of salsa and serve immediately, accompanied by the remaining salsa and tortillas. Serves 4

Excerpted from Holiday Eggs by Georgeanne Brennan. Copyright © 2002 by Jennifer Barry Design. Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.