They will compliment your ezine Easter projects perfectly and I'm also sharing my recipe for Boiled Egg with Herb and Cheese Toast Soldiers, at the end of this post.The egg cup warmers are quick and easy to make and I think they would look lovely on your table Easter morning. I have based my design on egg cups measuring approximately 3" high and 2" in diameter.
Please Note: To download and print the design sheet for this pattern, go HERE. For the applique, first trace Template B and Template C on to vliesofix. Cut around shapes and then fuse to the wrong side of your chosen fabrics using a hot iron. Cut out shapes.
So here's what you will need to get started:
- 2 x Template A in your lining fabric
- 1 x Template B in a scrap of white fabric (using vliesofix and the above method)
- 1 x Template C in a scrap of pink fabric (choosing either the heart or flower template and using vliesofix and the above method)
- 1 x 6" length of ric rac
- 1 x 3" length of ribbon or tape
- 1 x button
- iron on pellon cut to the same size as the back and front pieces of the egg warmer
- applique threads
- quilting thread
- general sewing supplies
Fuse a piece of iron on pellon to the wrong side of the main back and front pieces of the egg warmer.
here. You may also chose to hand applique using blanket stitch and two strands of embroidery cotton.
With right sides together, pin the back of the egg warmer to the front and sew around, leaving the bottom open. Clip around the curve.
Repeat for the lining, also leaving a 3" opening on one side for turning the egg warmer later.
With right sides together and matching seams, pin the lining to the egg warmer and sew around to secure. Turn to the right side, pushing out all the corners and press. Sew around the bottom opening 1/4" from the raw edge, to secure the lining (due to the small size of the opening you will have to sew this seam from the inside of the egg warmer)
Your egg warmer is now complete. Make as many as you need for your Easter table.
3 x 1" thick slices of bread, cut into 12 1" batons (I use a rye sourdough)
60g butter, melted
1 teaspoon Dijon mustard
1/2 cup of grated cheese (of your choice, combinations of cheeses work well)
1 tablespoon finely chopped parsley
Sprinkling of Italian Herbs (to taste)
Salt and pepper (to taste)
4 eggs (at room temperature)
1. Preheat oven to 180C and line a baking tray with baking paper.
2. Place bread batons in a shallow dish.
3. Mix together the melted butter, Dijon mustard and using a brush, coat all sides of the batons evenly.
4. Season with salt and pepper.
5. Add grated cheese, parsley and Italian Herbs and carefully mix to combine and coat all sides of the batons.
6. Arrange batons on the baking tray, spacing them in the tray
7. Bake in oven for 20-25 minutes or until crisp and golden, turning a few of times during cooking.
8. While toast is cooking, put eggs into a medium saucepan of cold water, which covers the eggs by 1cm, and place on a medium heat to bring to boil. Reduce heat and simmer for 2-3 minutes depending on your preference for boiled eggs.
9. Remove eggs from saucepan and place into 4 egg cups and set three of the Herb and Cheese Toast Soldiers on each plate and of course, use your bunny placemats from the second ezine!. Enjoy :)