Easter eggs without the sugar crash – How do you eat yours?

Every Easter, parents face the challenge of embracing kids’ excitement around the festivities, while dreading the overload on treats and managing the subsequent sugar crash after all those chocolate eggs. However, children can avoid the spike-and-crash cycle by eating a high-protein breakfast which helps to stabilise blood sugar levels. Containing 12g of protein per serving, eggs are the top choice for a healthy Easter breakfast, according to dietitian, Dr Carrie Ruxton. 

She says: “No-one wants to be a killjoy at Easter but it’s a well-known fact that too many chocolate eggs often lead to tears later in the day. A nutritious high-protein breakfast gets children off to the right start before they dive into their Easter treats. Eggs are naturally rich in vitamin D, which supports growth and immunity, as well as choline, for brain power, and B vitamins for energy levels. Simple to cook in minutes, eggs are a versatile kitchen staple for busy parents and loved by all ages. Healthy diets are all about balance and enjoyment and I’m sure even the Easter Bunny would approve of starting the day right so children can keep up their energy levels for the whole day”.

Why not welcome in new Easter traditions with an Easter-themed high-protein breakfast of real eggs, for more stable blood sugar levels and less fractious kids. These recipes are a quick and easy way to make your Easter breakfast fun and set the children up for Easter Day, with fewer tantrums.


Filo eggs nests

Ingredients

  • 6 British Lion eggs
  • 2 medium red onions, thinly sliced
  • Sunflower or olive oil spray
  • 3 x 45g sheets filo pastry
  • 250g mixed cherry tomatoes, halved
  • Handful basil leaves, torn, plus extra, to serve
  • Pinch chilli flakes, optional

Method

  1. Heat oven to Mark 5/190C. Place onions on a small baking tray and spray with oil. Cook for 10 mins.
  2. Place eggs in a pan of warm water, bring to the boil and cook for 4 mins. Drain and place in cold water. Once cooled, peel and shell.
  3. Meanwhile, cut each sheet of filo into 8 squares and spray with oil. Make 8 stacks of filo each containing 3 squares, offsetting the corners of each square slightly. Place into an oiled muffin tin and lightly scrunch the edges above the top of the tin. Bake for 15 mins until deep golden. Add tomatoes to the onions and stir, then season.
  4. Cook for 12-15 mins until soft. Stir through the basil.
  5. To serve, fill each pastry case with the roasted onions and tomatoes, add an egg and garnish with extra basil.

Painted boiled eggs

Drawing faces on boiled eggs is a fun activity that's suitable for all ages and skill levels. Whether it's for Easter decorations, or a creative breakfast surprise, this delightful pastime is sure to make people smile. 

Ingredients

  • 6 large British Lion eggs
  • permanent marker pens
  • mustard cress
  • toast soldiers to serve

Method

  1. Use the marker pens to draw comic faces on the eggs.
  2. Place the eggs in a small pan of cold water and slowly bring to the boil.
  3. Cook for 4-6mins, depending how you like your eggs cooked.
  4. Drain the eggs and serve in egg cups with the tops sliced off.
  5. Finally top the eggs with cress hair and serve with toast soldiers.

Egg bunnies

Dyeing and decorating eggs is an Easter tradition with roots in Eastern Europe, where painted eggs were used to celebrate spring, new life and good fortune. Passed down through generations, it’s a joyful, hands-on ritual that brings a little colour, creativity and meaning to the season.

Ingredients

  • 6 British Lion eggs
  • 2 cooked beetroot (from a vacuum pack)
  • Salad leaves
  • Carrot, cherry tomatoes, to serve
  • Chives, cut into 2.5cm lengths

Method

  1. Place eggs into a pan of warm water, bring to the boil and cook for 7 minutes. Drain and cool in a large bowl of cold water. Once cooled, peel and shell.
  2. Grate beetroot into a lidded container. Add eggs and turn to cover. Leave for at least 1 hour or chill overnight, shaking occasionally.
  3. To assemble, quickly rinse the eggs and pat dry on kitchen paper. Cut 2 eggs in half lengthways to make bunny bodies, then cut 2 eggs into quarters lengthways, to make bunny ears.  Take the final 2 eggs and cut in 
  4. half horizontally from the bunny faces, trim off the rounded tip of the eggs to make them easier to serve.
  5. Place a body on the plate, using a little soft cheese spread on the plate to hold things in place, add a face and ears. Cut small triangles of carrot or tomato for noses and add chive whiskers.
  6. Decorate the plates with salad leaves and vegetables cut into flower shapes.