Easter recipe – Fun to Make Scrambled Eggs Bunny for Easter Breakfast
Prep Time: 10 minutes
Cooking time: 5 to 7 minutes
10 Medium Eggs
1/2 Teaspoon of Salt
4 Tablespoon of Tatua Farm Cream
4 Strips of Traditio Streaky Bacon (for ears)
6 Tablespoons of Tatua Farm Sour Cream, Whipped
8 Whole Fresh Blueberries (for eyes)
4 Whole Fresh Raspberry (for nose)
160 Grams Tradition Shredded Cheddar Cheese
Break the eggs and place them into a bowl. Add the salt and cream. Mix with whisk until mixture has an even color.
Fry bacon in a non-stick pan. Remove bacon when crisp. Retain oil in pan and cook eggs, stirring until fluffy, but be careful not to overcook.
Equally distribute the scrambled eggs onto 4 small dishes, use half a piece of bacon for each of the bunny ears. Spoon the whipped sour cream into a baggie and snip off the end.
Squeeze a small amount of the sour cream cheese on the eggs for the eyes. Place a blueberry on top the cream cheese for the pupil.
Next take about 40 grams of Shredded Cheddar Cheese and place it to make whiskers. To complete your bunnies, create noses by placing a raspberry on top of Tradition Cheddar Cheese whiskers. Enjoy!