Easter bunny scrambled eggs {gluten free, kid friendly}7

Posted on April 17, 2014 by ChristieBreakfast, Gluten Free, Kid friendly

easter-bunny-scrambled-eggs

Begin the weekend festivities with a fun and healthy breakfast to get the kids (and you!) off to a good start.

Everyone knows that keeping blood sugar levels as stable as possible at this time of year is difficult, there is just so much temptation around!

And with all the chocolate-scoffing, it’s more important than ever to get a good brekky into the kids so that you can have a hope-in-hell of making it through the day(s) without too many sugar tantrums.

easter-bunny-eggs-landscape

This bunny scrambled eggs dish is just the ticket to get everyone excited about eating something decent (no, creme eggs and Lindt bunnies don’t count!) – but the real bonus is that it shouldn’t take more than an extra minute to style it in this fun way.

If your little ones aren’t keen on olives and capsicum, why not try blueberries for eyes and a raspberry for the nose. Make it veggie by using carrot or cucumber sticks for ears. Easy peasy.

Hope you have a safe and happy festive break. Join me next week for a deliciously wicked way to use up your excess chocolate eggs (if you have any!).

Christie x

Easter bunny scrambled eggs

serves 4 children

  • 1 tablespoon oil or butter
  • 4 large eggs
  • 60ml (1/4 cup) Vitasoy Soy Milky Regular (or milk of your choice)
  • 4 slices proscuitto or cooked bacon (for ears)*
  • 2 olives, cut into 8 pieces (for eyes)*
  • 4 squares red capsicum (for nose)*
  • small bunch chives (for whiskers)
  • toast, to serve (optional)

Heat the oil or butter in a medium frying pan over high heat. Crack the eggs into a bowl and add the Soy Milky. Season with a little salt and pepper and whisk until combined.

Pour into the frying pan and cook for 2-3 minutes, dragging the cooked egg from the edges to the centre until all the egg is cooked.

Divide the scrambled eggs into 4 small bowls. Pull apart each slice of proscuitto into two strips and shape into bunny ears. Decorate the eggs with the ingredients for the ears, eyes, nose and whiskers. Serve with toast, if you like.

*If your little ones aren’t keen on olives and capsicum, why not try blueberries for eyes and a raspberry for the nose. Make it veggie by using carrot or cucumber sticks for ears.

Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.

If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.

Looking for more easter recipes? Check these out:

  • Kelley @ magnetoboldtoo

    omg adorable. Maybe a sprinkle of truffle salt for mum and dad’s?

  • He he he so cute! My friend makes her kids food into animals too. They always eat everything on their plate!

    • Wow, she is a genius! I never do it, but thought for a special occasion it could be fun – not that my daughter ate it, sigh!

  • AmandaChewTown

    Cutest. Eggs. Ever!

  • What a lovely dish and display, great idea for Easter, thanks for sharing.

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