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Crafty ideas: egg-cellent suggestions for your Easter table

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Stuck for something fun to do with the kids on Easter Sunday? Why not get them to craft an egg-cellent centrepiece for your table, while you fry up a quick Mexican-inspired brunch

The eggs
Makes 6

• 6 small bowls
• 6tsp vinegar
• 6tsp food colouring
• 6 hard-boiled eggs
• 12 rubber bands
• 1 egg carton

Fill the small bowls halfway with hot water, adding one teaspoon of vinegar and one teaspoon of food colouring, one for each colour you want to use. To dye an egg a solid colour, place in a bowl for five minutes. For a striped design, place rubber bands around an egg before dipping it. Remove the bands, and you’ll see stripes where the bands were. Once done, place the eggs in an empty egg carton to dry.


The centrepiece
Makes 1

• 1 paper bowl
• Brown paint
• 3 sheets brown paper
• Glue
• 12 flowers

Paint the paper bowl with brown paint inside and out. Let the paint dry for 30 minutes before adding a second coat of brown paint. Next, cut a sheet of brown paper (or leftover wrapping paper) into thin shreds. Once the second coat of paint has dried, cover the bowl with glue inside and out. Stick the shredded paper, plus any twigs that you find outdoors, on to the bowl to create a comfortable nest. Fill the nest with more shredded paper, then nestle the eggs securely inside it. Decorate with fresh or dried flowers.


The brunch
Serves 2

• 15oz-can whole tomatoes
• 1 medium onion, diced
• 1 clove garlic, smashed
• 1 jalapeno pepper, sliced
• 4oz coriander leaves, chopped
• 5oz chorizo, diced
• 4 corn tortillas
• 16oz-can refried beans
• 4 large eggs
• 1 avocado, diced
• 3oz strong cheese, crumbled
• 4tbsp sour cream

To make two delicious servings of huevos rancheros, purée the tomatoes, onion, garlic, jalapeno and half the coriander. Gently simmer until slightly thickened. Cover and keep warm. Brown the chorizo, and add to the sauce. Fry the tortillas on each side until golden but not crisp. Heat the refried beans, spread on the tortillas. Fry the eggs, place one on each tortilla, and spoon the warm sauce over. Sprinkle with the avocado, cheese and additional coriander. Top with a dollop of sour cream.

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