Cracking Fun
Have a blast with interactive egg activities for the kids and whip up a delightful array of recipes specially designed for little chefs.
Crafts with Eggs
Painted Egg Characters
You will need
Hard-boiled or hollowed out eggs
Paint
Textas
Googly eyes
Felt
Craft glue or hot glue
Hard boil eggs or clean out the raw egg from the eggshells Paint the eggs to resemble animals, people, or fun characters Add accessories like felt ears, eyes, feet or whiskers.
Egg Head Planters
You will need
Eggshell with small hole at top
Soil Seeds or small plants
Markers
Clean and dry eggshells. Fill them with soil and plant seeds or small succulents. Decorate the shells with funny faces or patterns.
Egg Carton Caterpillar
You will need
Egg cartons
Scissors
Paint
Glue
Pipe Cleaners
Googly eyes
Cut a strip of the cups from an egg box and turn it over. Paint the outside of the cups whatever colours and patterns you like.
Poke two holes in the top of the first cup using a cocktail stick, then thread through two short pieces of pipe cleaner and bend them to make the antennae and eyes.
Kid Friendly Recipes
Cheesy Tomato
Pesto Puffs
Elevate your snacking game with these Cheesy Tomato Pesto Puffs!
These golden, flaky pastries are filled with a mouthwatering blend of gooey cheese, vibrant tomatoes, and fragrant pesto, creating a burst of flavour in every bite. Perfectly baked to a crispy finish, these puffs are ideal for sharing at parties or enjoying as a delightful appetiser. Whether served warm or at room temperature, they are sure to impress your guests and leave them reaching for more.
Ingredients
Method
- Preheat the oven to 200°C fan forced. Line a large oven tray with baking paper. Cut the pastry sheet into 6 even rectangles (8cm x 12cm). Use the tip of a sharp knife to cut a 1.5cm border in the pastry but without cutting all the way through. This will allow the pastry to form a vol-au-vent-style casing for the egg.
- Place on an oven tray. Whisk one of the eggs and brush around the border section of pastry pieces. Bake for 12-15 minutes or until puffed and golden. Cool for 2 minutes. Use the back of a spoon to press down the centre of the puffed pastry leaving a border around the sides.
- Reduce the oven to 180°C. Spread pesto over the base of each pastry. Top with half of the grated cheese and ham.
- Make a well in the centre of cheese and ham. Break an egg into it. Sprinkle the remaining cheese on top.
- Bake for 15-18 minutes until egg white has set. Serve topped with relish and chives if using.
Air Fryer Method
- Line the air fryer base with a sheet of baking paper. Make pastries as above in Step 1. Cook three pastries without filling at 180°C for 4-5 minutes until puffed and golden. Turn over and cook the bases for 1 minute.
- Remove pastry cases to a clean board to assemble. Repeat air frying the remaining 3 cases. Press down the puffed centre of pastries and top with filling as above in step 3. Air fry, three at a time, at 160°C for 8-9 minutes or until the egg is set.
Air Fryer
Hash Brown Toast
Short on time and possibly out of bread? This dish is a crispy and comforting twist on the classic eggs on toast. The hash brown crunch is simply divine.
Ingredients
Method
Spray the basket of an air fryer with cooking oil spray. Place hash browns in the basket and spray with oil.
2. Cook on 200°C for 8 minutes, turn over, spray with oil and cook for a further 6-8 minutes or until crisp and golden.
3. While the hash browns are cooking, heat oil in a non-stick frying pan over medium-high heat and fry eggs for 3 minutes or until edges are crispy and the yolk is still runny.
4. Place one hash brown onto a serving plate and top with slices of avocado and fried egg. Sandwich with another hash brown.
5. If using chilli flakes sprinkle over the hot egg. Serve immediately.
Air Fryer
Mini Egg and Mince Parcels
Using everyone’s favourite kitchen appliance – the air fryer – these egg and mince parcels work great as a weekend snack when your kids bring their friends over, or they’re also ideal for school lunchboxes.
Ingredients
Filling
Method
SOFT BOILED EGGS
Place eggs in a saucepan and cover with water. Bring to the boil then cook for 3 minutes. Eggs should be soft boiled, so they don’t overcook in rolls. Drain and immerse in cold water. Peel.
MEAT FILLING
To make filling, place mince, onion, carrot, garlic, parsley and mustard in a large bowl. Season with salt and pepper. Mix well. Divide mixture into six and roll an egg into a portion of sausage mince to enclose.
TO ASSEMBLE
Place pastry sheets on a flat surface and cut each sheet into three even strips.
Place sausage covered eggs at the end of each length of pastry. Press down gently to flatten slightly and shape mixture into a rectangle to fit pastry.
Roll up to enclose filling, brush end of pastry with egg wash to seal. Brush egg wash over each roll. Place rolls seam-side down.
Preheat air-fryer to 180°C, place 2 rolls in the basket and cook for 20 minutes or until cooked. Remove and repeat with remaining rolls. Serve warm with relish or sauce.
Oven method
Preheat oven to 200°C/180°C (fan-forced) and line a large baking tray with baking paper. Place parcels onto tray leaving a 2cm space between them. Cook for about 35 minutes, or until pastry is golden brown and crisp.
NOTES
- Dijon mustard can be removed altogether or replaced with BBQ sauce.
- Uncooked rolls can be frozen for up to 2 months. Cook rolls from frozen in a hot oven (200°C) for 45 to 50 minutes or until pastry is golden brown and crisp and filling is hot.
- Great cold in a school lunch box instead of a sandwich.
- Use eggs from a 600g carton of 12 eggs.