Easter egg crunch

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Josh Eggleton presents an Easter recipe with a difference, serving a homemade maple, nut and seed granola in a makeshift Easter egg bowl. An unusual way to enjoy the traditional chocolate overload at Easter, this recipe would make a slightly indulgent, but incredibly fun, family breakfast for Easter Sunday.

First published in 2015

Ingredients

Metric

Imperial

Granola

White chocolate Easter eggs

Method

1
Place the chocolate eggs in the fridge for a few hours to harden
2
Preheat the oven to 170°C/gas mark 4
3
In a large bowl, mix the oil, maple syrup, honey and vanilla together
4
Tip in the rest of the granola ingredients and mix well
5
Pour onto a large baking sheet and spread out evenly. Toast in the oven for 25-30 minutes. Stir once and toast for 5-10 minutes more
6
Unwrap the eggs and carefully split in half using a blunt knife. Reserve any of the little bits that break off to use for decoration later
7
Mix half the raspberries through the yoghurt and place a small dollop in the centre of each plate
8
Balance each chocolate egg cup (half an egg) on each dollop and fill with the remaining yoghurt
9
Add a few large tablespoons of granola to each egg. Top with the reserved raspberries, broken chunks of chocolate egg and some honey
First published in 2015

Josh Eggleton turned down jobs with some of Britain’s most renowned chefs in order to follow his dream of running his own establishment. At The Pony Chew Valley, he cooks modern British food with an emphasis on sustainability and artisanship.

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