For an extra touch of whimsy, consider adding a bed of fresh greens on the plate to complement the sunny-side-up bunny eggs
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | American |
| Special Occasion | Easter |
| Diet | Other |
| Preparation | Easy |
| Calories | 252 |
| Fat | 8.9g |
| Saturates | 2.1g |
| Protein | 16.6g |
| Carbs | 13.5g |
| Sugars | 1.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Cooking Instructions
Download PDFPlace the bread in a toaster. Once toasted, place on a flat surface. Using a bunny-shaped cookie cutter, cut out bunny shaped toasts.
Fry the bacon in a cold pan over a medium heat until crispy, approx. 10-15 minutes.
Heat a non-stick pan over a medium heat. Crack an egg into the pan, making sure to drop the yolk towards one edge of the white. Allow it to cook sunny-side-up. Cook until the egg white is set, but the yolk remains runny. Optionally, cover the pan briefly to help set the egg white.
Place the sunny-side-up egg on a plate. Position the bacon slices as bunny ears under the egg. Using two black olives or blueberries, create the eyes on the egg. Arrange 6 chives as whiskers on either side of the egg yolk nose. Repeat the process with the remaining eggs.
Serve the sunny-side-up bunny eggs immediately while the eggs are still warm.
