My favorite thing to eat for breakfast on Easter morning is candy.
Yes, we eat real things too, but among the flowers and freshly painted Easter eggs, the dining room table is strewn with jelly beans, marshmallow peeps, and egg-shaped peanut butter cups. We drink coffee and tea, and my sister makes everyone mimosas. Last year we added peeps as garnishes last minute – this year I want to take it a little further with two more ideas, because I'm a firm believer that (at least once a year) candy belongs on the breakfast table! ...And in the breakfast cocktails.
First up...jelly bean swizzle sticks.
All you need is barbecue skewers and jelly beans. Thread them onto the pointy end until the point is covered, capped by one last jelly bean. Trim the lower part of the skewer to fit your champagne flute.
Yum, sugared rim...
I found a canister of Easter sprinkles and colored sugar in the seasonal section of Target. I'm sure it's meant for baking, but I like this better!
Pour colored sugar into a shallow dish. Wet the rim of your flute, and dip it into the sugar, turning a few times to coat the rim.
The classic peep garnish.
Pull the chick apart underneath, exposing its sticky marshmallow-y insides. Attach to the rim of the flute.
Cheers!
