For as long as I can remember, we have been sold the myth that there is a magic rabbit that hatches eggs made from chocolate containing an bi-colored interior of congealed confectioner’s sugar. As someone who does not understand the draw to this marketing ploy or the egg itself, I wanted to take Easter back a little by marrying the bunny and the egg in a more natural way.

Just like I was always mystified by the Cadbury egg phenomenon, I have been  mystified, both equally and oppositely, by the Scotch egg. The idea of wrapping a hard boiled egg in sausage then breading it and frying it seems like one of the more complete, handheld breakfasts around – certainly better than a pop tart or any of the artisan pop tarts that seem to be popping up everywhere lately. Continue reading »