‘Making Easter Fun’

Ingredients:
3 eggs
2 large lettuce leaves, washed
For Decoration:
Small piece of carrot, to cut beak and head piece
Small piece of peel from a cucumber, for eyes
METHOD:
Boil your eggs in a pot on medium heat on the stovetop until well done. Drain water from pot and allow eggs to cool.
Once the eggs have cooled, carefully peel them. You can either use a zig zag cutting tool, or if you don’t have one of these then carefully use a small peeling knife and make V shaped cuts around the middle of the white of the egg until you come back to the first cut. Carefully remove the top of the egg white, do the same for the other 2 eggs.
Cut and shape small pieces of carrot for the beak and head piece and carefully add to the egg yellows, except leave the head piece off 1 of the eggs.
Cut little eyes from the cucumber peel and add to the egg yellows.
With the egg that has no head piece carefully sit one of the egg white tops over the yellow. Line a breakfast bowl with the lettuce leaves and place the eggs on top
A fun & novel way to serve breakfast eggs.