Scrambled egg bunnies
Give your Easter breakfast an extra dose of charm this year with these cute scrambled egg bunnies! Not only do they taste good, they are also a real eye-catcher on the breakfast table. Surprise friends and family at Easter with this delicious and easy-to-prepare dish. Let's go!
Preparation time 15 minutes
Cooking time 15 minutes
Ingredients
Ingredients for 6 portions
- 1 packet of tarte flambée dough, frozen
- 10 stalks chives
- 1 sprig of rosemary
- 1 tbsp butter
- ½ onion
- 5 eggs (medium)
- Salt, pepper
- 1 tbsp poppy seeds or black sesame seeds
- fresh cress
Preparation
- Wash the herbs, shake dry and chop finely.
- Peel and finely chop the onion.
- Roll out the tarte flambée dough and cut out 6 circles using a circle cutter.
- Pour the batter into the muffin tins and press down lightly.
- Bake in the multi-hot air fryer at 180 °C for 10 minutes.
- In the meantime, cut out 12 “bunny ears” from the remaining tarte flambée dough and place on the baking paper-lined rack of the multi deep fryer.
- Whisk an egg and brush the ears thinly with a kitchen brush and sprinkle with poppy seeds or sesame seeds.
- bake for 7-8 minutes at 180 °C until the ears are golden brown.
- Melt the butter in a pan and fry the diced onion until translucent.
- Add the beaten egg and the remaining eggs and fry over a medium heat while stirring.
- Season to taste with salt and pepper and stir in the herbs.
- Divide the scrambled eggs between the pastry cases and garnish each with two hare’s ears and fresh cress.
- Serve and enjoy!
