Puff pastry bunnies with scrambled eggs
- Cut out the puff pastry with a cookie cutter approx. diameter 9 cm and press into the muffin tins. Poke the bottoms with a fork.
Cut pieces of baking paper to size and place on each puff pastry cup and weigh down with rice or peas. Coat the top edge of the puff pastry with egg yolk.
Bake the weighted puff pastry cups at 180°C for about 10-15 minutes.
Use the rest of the puff pastry to cut out 12 bunny ears using a cookie cutter in the shape of a leaf and brush with egg yolk. Place the ears on a small cookie sheet covered with baking paper and bake until they are golden yellow.
Whisk the 6 eggs with 2 tablespoons with milk, salt and pepper. Add the egg mixture into the pan and allow to cook briefly over medium heat. Then slowly stir with a spatula until it is all set.
Remove the rice and baking paper from the muffin tins, fill with the scrambled eggs, place the bunny ears on the scrambled eggs and sprinkle with chives.