Lemon-cream eggs with fruit soldiers
Silvana Franco makes some cute lemony eggs that are brilliant fun for Easter.
Recipe - Serves: 4
4 medium or large Waitrose British Blacktail Free Range Eggs
1 small pineapple
1 x pack Waitrose 2 Perfectly Ripe Mango
250g essential Waitrose Creamy Soft Cheese
40g caster sugar
Finely grated zest 1 lemon, plus 1 tbsp juice
4 tsp lemon or orange curd
1 Place the eggs in a medium saucepan and add enough cold water to cover. Bring to a simmer over a high heat and cook for 7 minutes, or until hard boiled. Cool completely under cold running water. Remove the tops with a spoon or sharp knife, scoop out the contents with a teaspoon (use for sandwich fillings or other recipes), then thoroughly wash and dry the shells both inside and out.
2 Remove the skin and core from the pineapple, and the skin and stone from the mangoes. Slice the fruit lengthways into 1–2cm wide soldiers for dipping.
3 In a bowl, whisk the cheese, sugar, lemon zest and juice until smooth. Spoon into the clean egg shells. Make a dip in each one and fill with the fruit curd. Serve with the fruit soldiers.
Typical values per serving: