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Easter egg recipes

Think Easter and you get eggs, here's three ideas of what to do with the non-chocolate variety

The egg is synonymous with Easter: a symbol of the Christian resurrection it represents fertility, renewal and new life. The link between eggs and Easter is also associated with the Christian tradition of fasting through Lent, which resulted in a large stock of eggs which needed to be eaten by Easter Sunday.

In addition, eggs have health benefits. They are one of the only food sources of vitamin D and are a good vegetarian source of iron. Their high nutritional quality makes them a good weaning food for babies, studies have shown that eating eggs during teenage years may protect women from breast cancer later in life.

These egg recipes, created by Lion Quality - the British quality mark for eggs - make for tasty Easter eating, whether you have just a few minutes to make breakfast or make it a more leisurely affair.

Easter eggheads

Prep: 5 minutes
Cook: 4-6 minutes
Serves: 6

6 large eggs
permanent marker pens
mustard cress
toast soldiers to serve

1. Use the marker pens to draw comic faces on the eggs.
2. Place the eggs in a small pan of cold water and slowly bring to the boil. Cook for 4-6 minutess, depending how you like your eggs cooked.
3. Drain the eggs and place in egg cups. Slice the tops off.
4. Top the eggs with cress hair and serve with toast soldiers.

Cheat's kedgeree

Prep: 5 minutes
Cook: 10 minutes
Serves: 4

6 large eggs
1 (250g) pack curry flavour micro rice
50g/2oz frozen peas
1 (418g) can red salmon, drained, boned and flaked chopped fresh parsley to garnish

1. Place the eggs in a small pan and cover with cold water. Bring to the boil and simmer for 7 minutes. Drain, then run the eggs under cold water until cool enough to handle. Tap the shells and remove. Cut the eggs into quarters.
2. Meanwhile, reheat the rice according to packet instructions. Cook the peas in a small pan of boiling water for 2 minutes or until tender.
3. To serve, gently mix all the ingredients together, except for the parsley, and divide between four plates. Scatter over chopped parsley and serve with lemon wedges.

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