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Egg bunnies

Egg bunnies

Serves

4

Prep: 

20 mins

Cook: 

10 mins

Average: 5 (4 votes)
Per serving
KcalsFatSaturatesCarbsProteinSalt
1097.1g2.0g1.9g10.0g0.40g

Ingredients

  • 6 British Lion eggs
  • 2 cooked beetroot (from a vacuum pack)
  • Salad leaves
  • Carrot, cherry tomatoes, to serve
  • Chives, cut into 2.5cm lengths

Method

  1. Place eggs into a pan of warm water, bring to the boil and cook for 7 minutes. Drain and cool in a large bowl of cold water. Once cooled, peel and shell.
  2. Grate beetroot into a lidded container. Add eggs and turn to cover. Leave for at least 1 hour or chill overnight, shaking occasionally.
  3. To assemble, quickly rinse the eggs and pat dry on kitchen paper. Cut 2 eggs in half lengthways to make bunny bodies, then cut 2 eggs into quarters lengthways, to make bunny ears.  Take the final 2 eggs and cut in half horizontally from the bunny faces, trim off the rounded tip of the eggs to make them easier to serve.
  4. Place a body on the plate, using a little soft cheese spread on the plate to hold things in place, add a face and ears. Cut small triangles of carrot or tomato for noses and add chive whiskers.
  5. Decorate the plates with salad leaves and vegetables cut into flower shapes.