Lemon-cream eggs with fruit soldiers

Silvana Franco makes some cute lemony eggs that are brilliant fun for Easter.

DURATION 0:04:14

Tags: eggs, cooking for kids, Easter, lemon, Lemon curd, Silvana Franco,

Recipe - Serves: 4

Ingredients

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

Method

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.

Nutritional Info

Typical values per serving:

Energy 1,370kj
327kcals
Fat 17.4g
Saturated Fat 11.1g
Carbohydrate 38.1g
Sugars 37.9g
Protein 4.6g
Salt 0.4g
Fibre 2.5g

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