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Little Chick Scrambled Egg

Little Chick Scrambled Egg recipe by Annabel Karmel

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Little Chick Scrambled Egg

Fuel your little chicks with this simple scrambled showstopper! Children (and grown-ups) eat with their eyes, so this Little Chick Scrambled Egg recipe is the perfect, easy-to-prep recipe to set imaginations running wild.

Click here for more simple twists on everyday eggs.

British Lion eggs are approved by the Food Standards Agency to be served runny to pregnant women, babies, young children and elderly people.

Ingredients

Small knob of unsalted butter
2 medium British Lion eggs, lightly beaten
8 slices of cucumber, cut in half
½ red pepper, deseeded – use to cut out the crown, beak and feet
1 olive, 2 thin slices

Method

  1. Beat the eggs in a small bowl. Add the butter and microwave on high for 30 seconds.
  2. Remove and stir, then cook for a further 20 seconds.
  3. Remove and scramble the lightly cooked eggs with a fork.
  4. Spoon onto a plate to make the body of the chick.
  5. Add the sliced cucumber for the eyes, wings and grass
  6. Add the olive eyeballs and red pepper shapes for the crown, beak and feet. Serve.

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