“What the hell have rabbits got to do with eggs and Easter?”
“Not sure…” Clare was obviously as perplexed as me by the strange choice of characters for Easter advertising campaigns.
“Why do Rabbits deliver eggs when they don’t even lay them? Do they steal them from chickens?”
This conversation was going nowhere clearly…
Easter traditions state that Fish should be eaten on good Friday and Lamb on Sunday. I can’t help but think that the new lease of life in spring, all the lambs leaping about in the fields, are then being eaten as a classic Easter dish is a bit tight. Personally, I believe that eating Rabbit would be more appropriate, but maybe not if you have children eagerly awaiting a visit from the Easter bunny.
So with eggs in mind I am putting up this little gem. Quite often I enjoy both egg and tomato with my full English, but what happens when you combine both with a few extra additions? Pure genius!
Egg stuffed tomatoes.
- 2 eggs
- 2 large tomatoes
- 1 shallot (finely sliced)
- Grated Parmesan
- Salt & pepper
- Chopped parsley
Chop the top off the tomatoes, spoon out all the insides and season well.
Break an egg into each tomato and sprinkle a few slices of shallot on top, add some Parmesan and then place in the oven at 200C for 10-15 minutes.
Sprinkle the chopped parsley on top and serve with your bacon, mushrooms and sausages- Yum!
I hope you all have a happy Easter and gorge yourself on lamb, fish, rabbit or chicks. As Clare says the best thing about Easter is that you can eat chocolate first thing in the morning!