Tuesday, 24 March 2015



  • Eggs
  • Pinch of salt and pepper to taste
  • Olive oil 
  • 8 sultanas
  • 1/4 carrot
  • 4  toasts


  • Frypan 
  • Bowl
  • Egg spatula
  • Egg rings


  1. Place frypan on a medium-high heat and add olive oil.
  2. Mix eggs, salt and pepper together in a bowl. 
  3. Spray the egg rings with olive oil spray (so the egg mixture doesn't stick to the sides) and place on the frypan.
  4. Spoon in enough egg mixture to reach the top of the egg ring.
  5. Allow to cook for around 4 to 6 minutes, until the egg is cooked right through.
  6. While the eggs are cooking, cut four thin rounds/slice from the carrot. Cut each round into a triangle shape to resemble a "beak".
  7. Carefully remove the egg ring from each egg.
  8. Repeat the cooking process for two more eggs and serve on a breakfast tray with fresh juice and a chocolate Easter egg!


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