It is nearly sunset on Good Friday or Holy Friday. Scripture says that the women went home for the Sabbath (Friday sunset until sundown Saturday) after Jesus was crucified, to prepare the oils and spices for the burial. At dawn on Sunday morning they went to anoint him, but instead found that he had risen from the dead.
The women went home to prepare.
I think the roll of women in the bible is fascinating. The women were the ones chosen to spread the incredible Resurrection story. But, they needed time to be at home and prepare. How many of us are doing the same thing today? Are you preparing for the celebration of Christ’s Resurrection with your family and friends?
I am preparing Easter Brunch. We are having a rather simple menu, but it will be special none the less.
This Spring Egg Bake is part of our Easter menu. It comes from one of those little Pillsbury magazines.
You will need fresh 1 cup asparagus, 32 ounce bag of hash browns, 1 cup Parmesan cheese, 1 cup chopped red sweet peppers, 8 eggs, 1 cup crumbled cooked pork breakfast sausage, 2 cups half and half, dill, 2 tablespoons butter and 1 tsp. salt.
Melt the butter in a large frying pan. Meanwhile, chop the asparagus into 1″ pieces. Also finely chop the onions and peppers.
Add the asparagus and onion to the butter, cook about 6 minutes until tender.
Then add the peppers. Cook 2 more minutes.
The sausage comes next. Then 2 tsp. dill and the salt. Stir. Then add the defrosted hash browns and remove from the heat.
Grease the bottom of a 9 x 13″ pan. I use the butter wrappers. They work wonders for this purpose.
Spread the mixture in the pan.
Scramble the eggs with a whip.
Add 1/2 cup Parmesan cheese and 2 cups of half and half.
Pour over the potato mixture, top with more cheese. Are you hungry yet?
Bake covered, at three hundred fifty degrees for forty five minutes. Then uncover and bake another twenty five minutes.
Guaranteed to please even the pickiest eaters! Serve with fresh croissants, fruit, and perhaps a slice of Canadian bacon or ham.