Can you believe it? We are one week away from Easter weekend. Time is passing by so quickly.
We are living in a difficult time. There’s no doubt about that.
This means adjusting to a new way of living.
Typically, Easter weekend is a family filled weekend with lots of treats from the Easter bunny, cooked dinners with all the trimmings with the kiddos, grandparents, sisters, brothers, aunts, uncles and cousins sitting around the dining room table. Then making the rounds to homes to wish everyone a Happy Easter.
“Your life does not get better by chance, it gets better by change.” – Jim Rohn
Well foodie friends, 2020 will be an Easter weekend to go down in the books. We have to adapt to change this time around. And really, what’s wrong with that? It is time to be in the moment and look to create new memories by thinking outside the box with how we approach it.
As most stores as closed right now, and we’re all home, we have to change our attitudes and think about what we have in our homes that we can use to celebrate, rather than what we don’t have.
I’m sure it’s been challenging feeding the wee ones as they can be picky little eaters. Thank goodness for Google. Let the creative food ideas flow. However, this week’s column is brought to you by my childhood.
My grandad made this for his kids, and my Mom made it for us. They used an egg cup to cut out a circle and ketchup to make a happy face. We’re going to give this an Easter theme.
“Did you hear about the Easter bunny who sat on a bee? It’s a tender tail.” - Unknown
Why not treat your kiddies, no matter the age, to an Easter egg face breakfast? It involves basic ingredients and it’s super simple. It will bring a smile to the faces of those you serve it, too, and yours. Why? Because it’s totally cute.
You’ll require a slice of bread, one egg, butter, salt, pepper, a vegetable of choice for the whiskers, and a cookie cutter. If you don’t have a bunny cooked cutter, Google “bunny template” and print a pattern. That, our you’re going to have to put your cutting skills to the ultimate test.
It’s kinda like French toast – but deconstructed… does that make sense? Butter the slice of bread on both sides, and then use the cookie cutter (or template) to cut out the bunny in the middle. Once complete, place the bread on a pan (medium heat). Once the side is done to your liking, flip it over and crack the egg into the bunny hole. Sprinkle a little S&P on top or you can use cinnamon for a sweeter taste. Once the egg is done take it up and plate it. Put the bunny cut out on the side of the plate, they can use that as a dipper for their egg yolk.
“A true friend is someone who thinks you’re a good egg. Even though they know you’re slightly cracked.” - Unknown
For the bunny whiskers, I would typically use chives. Alas, I don’t have any. Therefore, I raided the fridge to see what I could use as a substitute. You can use anything really that has length to it. Peel a carrot, cucumber, pepper or celery. I choose an orange pepper because I had a half of one left over in the fridge drawer.
Voila! Easter breakfast saved. They’re cute, right?
Not gonna lie, even at my age, I still love making this – so fun!
This is my challenge to you — think positive and open your eyes to what you have on hand to celebrate Easter, rather than what you don’t. Enjoy it to the fullest because Easter bunny egg faced breakfasts are definitely fit to eat.
Remember to keep safe hygiene and cleanliness at top of mind when making and serving food. Wash your hands and don’t share food or utensils.
Erin Sulley is a self-confessed foodie who lives in Mount Pearl. Email [email protected]: @ErinSulley Instagram: @erinsulley
