Know some children who could use a nutritious breakfast before launching into a chocolate fest? We’ve got the cutest recipes for Easter chicks and bunnies with a difference, plus a surprise muffin…

Little egg chicks
Prep 25 min Cook 10 min Makes 8

8 eggs (see tip, below)
3tbsp Greek yogurt
2tsp dijon mustard
½ carrot, sliced thinly into rounds, and chives or green peppercorns, to decorate

1. Put the eggs in a pan of warm water, then bring to the boil and cook for 7 min. Drain, then put in a bowl of cold water to cool. When cool, remove the shells.
2. Using a sharp knife, remove a very thin slice from the bottom of each egg, so the eggs will sit flat on a plate. Slice off the top third of the eggs, and set aside, then carefully scoop out the yolks and put in a small bowl. Add the yogurt and mustard to the bowl and mix with the yolks using a fork. Spoon the mixture back into the egg whites with a teaspoon.
3. Replace the ‘lids’, then decorate the chicks: cut 8 small triangles from the carrot rounds to make beaks, and 16 larger triangles for the feet (cut nicks from the rounded edge to make claws). Add the beaks to the chick faces, along with peppercorns for eyes, and arrange the feet under the base of each egg.

Per chick: 80kcal, 7g protein, 5.6g fat, 1.8g saturates, 0.4g salt


Egg bunnies
Prep 20 min + chilling Cook 10 min Makes 4

6 eggs (see tip, below)
2 cooked beetroot (from a vacuum pack)
A little soft cheese, to fix
Vegetables such as carrots and cherry tomatoes, plus chives, to decorate

1. Put the eggs into a pan of warm water, then bring to the boil and cook for 7 min. Drain, then put in a bowl of cold water to cool. When cool, remove the shells.
2. Grate the beetroot and put in a lidded container. Add the eggs and turn to cover. Chill for at least 1 hr (or overnight), shaking the container occasionally.
3. To serve, quickly rinse the eggs and pat dry with kitchen paper. Cut 2 eggs in half lengthways to make bunny bodies, then cut 2 eggs into quarters to make the ears. Cut the remaining 2 eggs in half horizontally to make the faces. Trim off all the rounded tips of the eggs to make them easier to serve.
4. Put each egg body on a plate, using a little soft cheese to hold in place, then add the faces and ears. Make noses from small triangles cut from vegetables, then add eyes and whiskers made from the chives. Finally, cut vegetables into flower shapes and add chive stems.

Per bunny: 109kcal, 10g protein, 7.1g fat, 2g saturates, 0.4g salt


Easter muffins
Prep 15 min Cook 20 min Makes 10

Cooking spray oil, to grease
10 slices prosciutto
150g shelled baby broad beans (thawed if frozen), skin removed
100g reduced-fat feta, crumbled
2tbsp chopped parsley or dill
6 eggs (see tip, below), lightly beaten

1. Heat the oven to 190°C/fan 170°C/gas 5. Spray 10 holes of a muffin tin with oil, then line each with 1 slice of prosciutto, pressing it against the sides of the tin.
2. Add the broad beans, feta and parsley or dill to the eggs and mix. Spoon the mixture into the muffin tin, then bake for 20 min or until golden and just set in the middle.
3. Leave in the tin for 5 min, then serve.

Per muffin: 108kcal, 11.4g protein, 6.5g fat, 2.5g saturates, 1.3g salt


Always look for the British Lion mark on eggs

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