I wanted to share a really fun and easy idea for your Easter breakfast. You’ll need a few slices of bread, a few eggs and bunny-shaped cookie cutters. Wait till your kids see this breakfast plate hopping to the table. Hopping, get it?
Start by cutting out the bunny shapes from two slices of bread. I had two shapes on hand, so I used one of each. You can certainly cut out the same shape, if you wish. Individually saute the cut outs in a little bit of olive oil until golden brown and crisp on both sides.
For the main toasts, sautee each slice of bread in a skillet over medium high heat until golden on one side. Then flip and carefully add in an egg. I used one whole and one scrambled egg for each slice. Lightly salt the eggs for flavor.
And really, that’s all. I served the toast with some baby spinach and added Sriracha eyes to each bunny. If Sriracha is too hot for your taste, you can use ketchup.