On Palm Sunday, the highly creative and energetic lady who plans social activities at our church asked my Darling Daughter and me if we would make a sausage and egg casserole for an Easter Sunday brunch. DD and I looked at each other and both of us were thinking the same thing. We weren't going to make the traditional casserole with pork and bread crumbs - we were going to make egg pie.

DD loves to bake pies, and she is remarkably good at making them healthy enough so that she can eat them herself. Most of her experiments have been successful - however there was a peach blackberry cobbler was rejected by everyone but the dog. One time a friend asked if DD could make an egg pie for breakfast.

She and I thought about it for a while and decided to start with a crust made from spelt biscuit dough. We filled the crust with eggs, grilled onions, turkey bacon, and tomatoes. We baked it in the oven, and it was a big hit. There was none left for the dog.

We baked two egg pies for the Easter Sunday brunch. I'll confess that we used a store-bought pie crust. We honestly didn't think that church members outside of our family would like or understand a spelt biscuit crust. They did however like the pie. We only brought one piece home. My husband has claimed it for his breakfast in the morning.

Two people brought deviled eggs to the brunch. One of the recipes used very little mayonnaise and lots of herbs. They were very tasty. The last time I made deviled eggs, I used only olive oil to moisten the yolks. I'm inspired to make them again, using more of the beneficial herbs.

After brunch we had an excellent worship service. The music and sermon were the right blend of celebration and contemplation about the meaning of the day. Then the children went out on the lawn for an Easter egg hunt. Easter eggs are a tradition, but as for me, I'd rather have the high protein ones from the brunch than the high sugar ones at the hunt.