Easter Bunny Bagels

Easter Bunny Bagels
  • Serves: 3
  • Prep: 5 mins
  • Cook: 12 mins


  • 2 bagels
  • 3 British Lion eggs
  • 25g cheddar cheese, grated
  • 3 cherry tomatoes, halved
  • Handful of chives


  1. Preheat the oven to Fan 175oC Gas 4. Cut out 3 x 12cm squares of baking parchment on a large baking tray.
  2. Horizontally slice the bagels and place 3 cut side down on the paper. Cut the remaining bagel into ‘bunny ears’.
  3. Crack an egg into the bagel hole - as you do quickly lift the bagel, so that some of the egg white goes, back down the hole, and is soaked up by the bread. Repeat with the other eggs and bagel halves
  4. Take the ‘bunny ears’ and dip the base of each in a little of the egg white on the baking sheet and stick them in place on to each ‘bunny’ face.
  5. Sprinkle cheese over the bottom of each bagel, beneath the hole;  arrange two halves of tomato on each, for eyes.
  6. Bake for 12-15 mins or until the eggs are cooked to your liking. Use a fish slice to lift the bagel off the paper onto a plate. Add a few chives for whiskers before serving. The bunny ears are great for dipping in the yolk. Serve with a glass of milk or orange juice.

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