Sunny Side Up Bunnies

Sunny Side Up Bunnies recipe by Annabel Karmel


Sunny Side Up Bunnies

Now here’s a recipe to get your little bunnies hopping for their breakfast! These Sunny Side Up Bunnies are such a simple but fun twist on a traditional breakfast favourite.

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.


½ tsp olive oil
1 large British Lion egg
1 x mini wholemeal pitta (ears)
6 chives (whiskers)
1 olive, 2 thin slices (eyes)


  1. Slice the pitta bread in half through the middle and lightly toast in a toaster. Set aside.
  2. Carefully break the egg into a small bowl.
  3. Heat the oil in a small non-stick frying pan over a medium heat. Once the pan is fully heated, carefully pour in the egg, and let it cook until the whites are completely set but the yolks are still soft.
  4. Remove immediately and place the sunny-side-up egg on a plate
  5. Now add the pittas for ears, olives for eyes and chives for whiskers. Your bunny is ready to hop to the table.

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