Easter chicks egg breakfast recipe

British Lion eggs are encouraging families to swap sugary chocolate eggs this Easter, for protein-rich eggs


Easter chicks egg breakfast recipe

Try to deviate from the chocolatey treats this Easter with a recipe of the real thing – healthy and nutritious eggs. Perfect for a breakfast treat for the whole family! Try this Easter chicks recipe from British Lion eggs.

Serves: 8

Preparation time: 25 minutes

Cooking time: 10 minutes


  • 8 British Lion eggs
  • 3 tbsp Greek yogurt
  • 2 tsp Dijon mustard
  • ½ carrot, sliced thinly into rounds
  • Chives or green peppercorns to decorate


1. Place eggs into a pan of warm water, bring to the boil and cook for six minutes. Drain and cool in a large bowl of cold water. Once cooled, peel and shell.

2. Using a sharp knife take a very thin slice of the bottom of each egg so they sit flat on a plate, then slice off the top third of each egg and carefully scoop out the yolks into a small bowl. Mix with a fork with the yogurt and mustard until smooth. Use a teaspoon to spoon the mixture back into the egg whites.

3. Add the egg ‘lids’ then add a beak made from a small triangle of carrot and eyes made from snipped chives. For the feet, cut the sliced carrot into triangles, then cut out smaller triangles from the rounded edge to make claws, and arrange these under the base of the egg.

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