Happy Easter Stagetecture readers! Today, relax with your family and friends and enjoy a brunch that your guests will be talking about for months to come. Today I found two incredible recipes: Fried Eggs with Bacon & Ramps from Serious Eats. Then just in case you haven’t had enough bacon… Candied Bacon recipe from the Food Network.

Enjoy your Easter and let me know how you love these Easter brunch recipes!

Fried Eggs with Bacon and Ramps

Image via: Serious Eats

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Ingredients

1/4 pound slab bacon, cut into 1- by 1/4- by 1/4-inch lardons
1/2 cup water
2 tablespoons butter
16 ramps, washed and ends trimmed
Kosher salt and freshly ground black pepper
2 to 4 large eggs
Red chili flakes

Directions

1.) Place bacon in a 10-inch nonstick skillet and add water. Bring to a simmer over high heat and cook, stirring occasionally, until water has evaporated and bacon is well-rendered and crisp, about 15 minutes. Transfer bacon to a small bowl, but leave rendered fat in skillet

2.) Add butter to bacon fat and heat over high heat until foaming has subsided and butter begins to brown. Add ramps and cook, stirring and tossing occasionally until well browned. Season to taste with salt and pepper. Transfer ramps to bowl with bacon.

3.) Crack eggs directly into skillet and fry over medium-high heat until whites are set on top and brown and crisp on the bottom, and yolk is still runny, about 2 minutes. Transfer eggs to a plate, pour any remaining bacon fat and butter from the skillet over them, season to taste with salt, pepper, and chili flakes, and serve with bacon and ramps.

Easter Candied Bacon

Image via: Food Network

Ingredients

10 strips thick-cut bacon
About 1/4 cup brown sugar

Directions

Preheat oven to 400 degrees F.

1.) Position a cooling rack over a foil- or parchment-lined baking sheet (for easy clean up). Lay the strips of bacon on the rack and place in the oven to bake for 6 to 8 minutes.

2.) Sprinkle each strip with brown sugar and bake until the sugar melts and caramelizes and the bacon is crispy, another 6 to 8 minutes; don’t let them burn.

3.) Remove from the pan and lay on the cooling rack to solidify and come to an eat-able temperature.

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