Bounce on into Easter themed bakeware that’ll have you baking buns, beating eggs and breaking bread!
Our Easter themed cottage core ceramics will have you bouncing into the most delicious day of the year. Whether you commemorate the religious founding of the holiday or see it as a celebration of all things chocolatey and sweet, we’ve rounded up the cutest kitchen and baking essentials to egg-cite your taste buns.
From countryside kitsch measuring cups and spoons to farmyard friend salt and pepper shakers, we guarantee you’ll be putting your best bunny foot forward with our sweet-as-pie range of tabletop Easter props for easy Easter decorating.
Now all that’s left is an egg-straordinary dish to fuel the family for a day of Easter egg hunts. Why not mix it up this year with a savoury breakfast that won’t have you cracking and burning from a sugar high? Our resident baking bunny is here to help with a breakfast staple that's been given a festive flourish.
RECIPE
Eggs Bun-Edict
Served with a generous side of Hop-andaise
This delectable brunch staple dishes out all the confidence and flavour of your favourite café without the woes of weekend parking. Don’t be intimidated by this delicious dish; you can easily tailor the difficulty level to suit your baking prowess whether the English muffins are home-made or it's store bought Hollandaise, no-bunny has to know whether it’s from the store or the stove. But if our kitchen essentials have awoken your inner baker, we've got you covered with the easiest Hollandaise recipe without any whisk(ing).
Blend your way to the smoothest, silkiest Hollandaise with a little help from our kitchenware (recipe is suitable for a kitchen blender or hand-held immersion blender).
Ingredients:
- 3 x Egg Yolks (from Large Eggs)
- 2 Tablespoons Lemon Juice
- ¼ Teaspoon Table Salt
- Pinch of Cayenne Pepper (optional)
- 225g Melted Butter
Method:
1. Place room temperature egg yolks into kitchen blender (or in a tall container that your immersion stick blender can reach to the base).
2. Add lemon juice, salt, and cayenne pepper (optional) to egg yolks and blitz till combined.
3. Place butter in a microwaveable, heatproof jug and melt till hot (if you don’t have a microwave melt butter on stove and once melted, pour into a heatproof jug).
4. Allow melted butter to sit at room temperature for 10-15 minutes until the yellow of the butter separates from the milky whites which should settle to the bottom.
5. Slowly stream your melted butter into your kitchen blender on high speed (or into container with stick blender on high speed) trying not to pour in the milky white of the melted butter. Blend for about 1 minute in total or till your sauce appears smooth and pale yellow in colour.
Hop into Top Tips:
- Separate your eggs straight from the fridge – there is less chance of the yolk breaking when separating cold eggs.
- Pass your finished sauce through a fine mesh sieve to ensure a smooth sauce without any chance of eggshells.
- Adjust the consistency of your sauce with a few drops of warm water after blended if it is too thick for your preference.
- Use sauce immediately or store in the fridge till use with cling-wrap against the surface to prevent a skin forming. Reheat by gently placing the container in a shallow bath of warm-hot (not boiling) water for 15 minutes, then stir and repeat if necessary if sauce is still cold or too thick.
Bun Appetit!
And don't forget to keep calm and crack on this Easter as you hop into homewares with a kick of countryside kitsch.
Happy Styling x GIGI&TOM
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