Easter brunch for 8
Ham Hock Hash and Poached Eggs with Sauteed Garlic Greens and Cheddar Chive Biscuits
Photography by David Scott
- Bake biscuits.
- Prepare pork and potatoes; refrigerate.
- Prepare and refrigerate blanched greens.
- Make dressing for salad.
- Bake pie shell.
Morning of brunch:
- Assemble pie; let stand for 3 hours
Just before serving:
- Make mimosas as requested.
- Toss salad with dressing.
- Make poached eggs and finish ham and egg dish.
- Saute greens.
- Warm biscuits.
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