Fresh Eggs

step 1

Preheat oven to 180°C and lightly spray a muffin tin with oil.

step 2

Gently roll each bread slice flat with a rolling pin and set aside. Lightly spray a muffin tin with oil and push a slice of bread into each cup. Top with spinach leaves, bacon and an egg. S eason with salt & pepper and bake for 10 miutes until the egg is just set and the bread is golden.

step 3

Sprinkle with chives and serve.

step 1

Add water and your chosen ingredient to a small saucepan.

 

step 2

Place over high heat and bring to the boil. Reduce heat and simmer for 30 minutes. Remove from heat and cool to room temp. Strain and transfer to a container suitable to place your eggs (there must be enough room so they don’t touch each other, as this will cause inconsistent colouring). Cover and place in the fridge until you’re ready to dip your eggs.

 

step 3

Make pattens with washi tape on each egg. Place your eggs into the solution and allow to dye for a minimum of 30 minutes, or until the desired colour is achieved. If you would like a very intense colour, you can leave these to dye overnight.

step 4

Remove from dye, dab dry with paper towel and allow to dry completely on a baking rack.

step 1

Place your boiled eggs into beetroot liquid for 3-5 minutes. Remove, pat dry and set aside.

step 2

Arrange your salad in a bowl and top with dressing. Slice your egg into pieces and arrange your bunny in the centre of the salad. Enjoy!