Annabel Karmel's little chick scrambled egg

Little chick scrambled egg
  • Serves: 1
  • Prep: 5mins
  • Cook: 5mins

We’re going on an egg hunt…So why not fuel your little chicks on this simple scrambled showstopper? Little ones eat with their eyes, so this is the perfect, easy-to-prep recipe to set imaginations running wild this spring.

Ingredients

  • Small knob of butter
  • 2 medium British Lion eggs, lightly beaten
  • 8 slices of cucumber, cut in half
  • ½ red pepper, de-seeded – use to cut out the crown, beak and feet
  • 1 olive, 2 thin slices

Method

  1. Beat the eggs in a small bowl. Add the butter and microwave on high for 30 seconds.
  2. Remove and stir, then cook for a further 20 seconds.
  3. Remove and scramble the lightly cooked eggs with a fork.
  4. Spoon onto a plate to make the body of the chick.
  5. Add the sliced cucumber for the eyes, wings and grass
  6. Add the olive eyeballs and red pepper shapes for the crown, beak and feet. Serve.

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5 / 5 rating (1 vote)