Bunny and Pig on Rye

Here's a healthy take on the traditional ham and eggs breakfast. Low on the glycemic index and packed with nutrients, the dark rye bread will keep your energy running all morning.

Recipe courtesy of Cute Yummy Time by La Carmina; photography courtesy of Carmen Yuen

Bunny and Pig on Rye

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    Ingredients

    1 large yellow egg sheet 3 red lettuce leaves, for garnish
    3 thin slices deli ham 2 slices dark rye bread

    directions

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    • 1

      To make the pig: For the background, cut 1 (3 1/2-inch-wide) circle from the egg sheet using a cookie cutter or the rim of a mug

    • 2

      To form the face, cut 1 (3-inch-wide) circle from the ham

    • 3

      To form the snout, cut 1 (1 1/2-inch-wide) circle from the ham and punch out 2 ( 1/2-inch-wide) circular nostrils

    • 4

      To form the cheeks, cut 2 ( 3/4-inch-wide) circles from the ham

    • 5

      To form the ears, cut 2 (1 x 1-inch) triangles from the ham

    • 6

      To form the eyes, cut 2 ( 1/4-inch-wide) circles from the red lettuce leaves

    • 7

      Place the egg background on 1 slice of rye and top with the ham face

    • 8

      Arrange the facial features on the ham

    • 9

      To make the bunny: With a paring knife, cut the yellow egg sheet into the (3 1/2 x 5-inch) shape of a bunny's head

    • 10

      To form the face, cut 1 (3 x 1 1/2-inch) leaf shape from the ham

    • 11

      To form the cheeks, cut 2 ( 3/4-inch-wide) circles from the ham with a paring knife or cookie cutter

    • 12

      To form the eyes, cut 2 ( 1/4-inch-wide) circles from the red lettuce leaves

    • 13

      To form the mouth, cut 1 (1 1/2-inch-wide) W shape from the red lettuce leaves

    • 14

      For ear definition, cut 2 (1 1/2 x 1/2-inch) ear shapes from the ham

    • 15

      Place the egg face on 1 slice of rye and top with the facial features

    • 16

      Garnish the plate with parsley leaves

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