As much as we love the excuse of eating chocolate at Easter every year, the season is also very much about eggs, and not just the chocolate kind!
Eggs are a key part of Easter celebrations; whether it be for egg hunts or shell decorating, but as one of the most versatile and healthy natural foods on the planet, free-range eggs can be a scrumptious and egg-quisite addition to your Easter celebration menu.
When choosing your Free Range eggs, make sure you select Sunny Queen's Free Range eggs, because not all free range eggs are the same. At only 1500 hens per hectare, the Sunny Queen chooks have six times more space to play all year round compared to most other free range hens.
Sunny Queen Farms' Managing Director, John O'Hara says: "Eggs are so versatile and easy to use, whether your menu includes hot cross buns or meringue for afternoon tea, eggs can fit in anywhere during the Easter meal."
Preheat oven to 180C.
Slice the top off of each tomato and hollow out each tomato, leaving a firm shell. Store upside down on some paper towel, to help the insides dry while preparing the rest of the ingredients.
To keep tomatoes upright while baking, trim a very thin slice off the bottoms.
Mix the eggs with the cream, onion, salt and pepper until well combined. Melt the margarine in a large, non-stick pan set over medium heat. Pour the egg mixture into the skillet. Cook, without stirring, for 1 minute.
Continue to cook, stirring frequently, for 2 to 3 minutes or until the eggs are fluffy and almost set; remove from heat.
Portion the egg mixture evenly into each hollowed tomatoes. Now add Salmon flakes, crumbled feta and some of the shopped chives (reserve some for garnish later).
Place on a lined baking sheet. Sprinkle each tomato with black pepper and bake until cheese is browned. Garnish with additional salmon and chives.