This easy egg and cress mini tortilla cups recipe makes a gorgeous kids party food idea for tea parties, picnics or a fairy themed party!
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This month I've been working with My Fairy Garden, who commissioned me to create three fun new recipes to complement their brand new Fairy Garden kit, the Fairy Kitchen Garden. I'm sharing the first of them today in this post - a cute Fairy Kitchen Garden inspired flower tortilla cups recipe, with an easy egg and cress filling.
This was such a fun project to work on - my 5 year old was particularly excited to grow some real food in his very own mini garden!
The Fairy Kitchen Garden kit includes a windowsill planter, picket fence with opening gate, a beautiful fairy house with removable roof, a pack of pea shoot seeds, full instructions to help you grow your pea shoots and of course the super cute Fairy Fenn to watch over your growing plants.
You can see everything that comes in the box and a quick demo to see how to set it all up in my video below. Click here to watch it on YouTube if you have any trouble loading the video below.
As well as pea shoots, the seeds for which are included with the Fairy Kitchen Garden set, you could also try growing some other edible plants in your garden. Once we'd grown and eaten our first set of pea shoots, we also tried cress, which is a great food to grow with impatient younger children because it usually grows really quickly.
I've also bought some more seeds to try - we're planning to grow some mini mixed salad leaves and herbs in our Fairy Kitchen Garden as spring approaches. My boys are really loving growing their own food and it's a great way to encourage them to try eating some new healthy foods too!
We used some of our home-grown cress in these fun egg mayo and cress tortilla cups. These cute flower shaped bites are easy to make and would be perfect for tea parties, picnics and garden or fairy themed party food! The mini homemade tortilla cups make a fun alternative to sandwiches and you could try other fillings too, like tuna mayo or even cream cheese and strawberries for a sweeter treat.
Check out the tutorial video below to see how to make them - you’ll also find the full recipe and a printable recipe card further down this post.
If you have any trouble loading the video above, click here to watch it on YouTube, and don’t forget to subscribe to the Eats Amazing YouTube channel while you are there for lots more easy recipes, tutorials and fun food ideas!
Easy Egg & Cress Mini Tortilla Cups
Ingredients:
For the mini tortilla cups:
- 2-3 tortilla wraps
- 1 Tbsp olive oil
For the egg mayo:
- 3 large eggs
- 1 Tbsp light mayonaise
- 1 Tbsp salad cream
- handful cress
Method:
Start by boiling the eggs for 7 minutes until hard boiled. Once the eggs are cooked, immediately remove from the saucepan and transfer to a bowl of very cold water to cool.
Whilst the eggs are cooking and cooling, make the mini tortilla cups. Preheat the oven to 180°C (Gas mark 4/350°F). Lightly oil a 12 hole muffin tin with some of olive oil.
Using a large flower shaped cutter, cut out 12 flower shapes from the tortilla wraps. If you don’t have a flower cutter, a large circle cutter would also work.
Push a tortilla flower into each oiled hole in the muffin tin to form a cup. Brush each tortilla cup with the rest of the oil.
Bake in the preheated oven for 5-10 minutes until the cups are just starting to crisp up and brown around the edges. Do keep a close eye on them as they cook because they can burn very easily.
Once cooked, remove the tortilla cups from the oven. Some of the cups may have puffed up a little while cooking, if so, push them down gently with the back of the spoon whilst still warm to form a cup again.
Leave the cups in the muffin tin for a couple of minutes until cool enough to handle, then remove to finish cooling on a wire rack.
Whilst the cups are cooling, return to the cooled eggs to make the egg mayo.
Peel the hard boiled eggs and discard the shells. Roughly mash the eggs with the back of a fork.
Once mashed, add the light mayo and salad cream and mix together with the egg.
Harvest your cress from the Fairy Kitchen Garden by cutting the top halves of the cress off with scissors. Add the cress to the egg mayo mixture, reserving a little for garnishing. Mix the cress into the egg mayo.
Spoon dollops of the egg mayo & cress into the cooled mini tortilla cups.
Garnish each cup with a little more of the cress, then serve immediately.
Enjoy!
If you enjoyed this recipe, keep an eye out for the other recipes I created to complement the Fairy Kitchen Garden kit - I've got a super cute Garden Themed Mini Side Salad for Kids and some lovely Rice Cake Fairy Faces coming soon here on the blog!
You might also like these cute flower themed recipes too:
Flower Topped Mini Pancake Stacks
For more information and updates on all of the My Fairy Garden products, why not follow My Fairy Garden on Twitter, Facebook or Instagram, or check out their website here.
Fairy Kitchen Garden is available now from toy retailers including Argos, Smyths and Hobbycraft.
Grace
Disclosure: This recipe, blog post and video was commissioned by Interplay to support the launch of Fairy Kitchen Garden. I received Fairy Kitchen Garden products to try and was compensated for my time and the cost of ingredients, however all opinions expressed in this post are my own.
Easy Egg & Cress Mini Tortilla Cups
Ingredients
For the mini tortilla cups:
- 2-3 to rtilla wraps
- 1 Tbsp olive oil
For the egg mayo:
- 3 large eggs
- 1 Tbsp light mayonaise
- 1 Tbsp salad cream
- handful cress
Instructions
- Start by boiling the eggs for 7 minutes until hard boiled. Once the eggs are cooked, immediately remove from the saucepan and transfer to a bowl of very cold water to cool.
- Whilst the eggs are cooking and cooling, make the mini tortilla cups. Preheat the oven to 180°C (Gas mark 4/350°F). Lightly oil a 12 hole muffin tin with some of olive oil.
- Using a large flower shaped cutter, cut out 12 flower shapes from the tortilla wraps. If you don’t have a flower cutter, a large circle cutter would also work.
- Push a tortilla flower into each oiled hole in the muffin tin to form a cup. Brush each tortilla cup with the rest of the oil.
- Bake in the preheated oven for 5-10 minutes until the cups are just starting to crisp up and brown around the edges. Do keep a close eye on them as they cook because they can burn very easily.
- Once cooked, remove the tortilla cups from the oven. Some of the cups may have puffed up a little while cooking, if so, push them down gently with the back of the spoon whilst still warm to form a cup again.
- Leave the cups in the muffin tin for a couple of minutes until cool enough to handle, then remove to finish cooling on a wire rack.
- Whilst the cups are cooling, return to the cooled eggs to make the egg mayo.
- Peel the hard boiled eggs and discard the shells. Roughly mash the eggs with the back of a fork.
- Once mashed, add the light mayo and salad cream and mix together with the egg.
- Harvest your cress from the fairy garden by cutting the top halves of the cress off with scissors. Add the cress to the egg mayo mixture, reserving a little for garnishing. Mix the cress into the egg mayo.
- Spoon dollops of the egg mayo & cress into the cooled mini tortilla cups.
- Garnish each cup with a little more of the cress, then serve immediately.
Notes
Love this fun recipe? Why not save this post to Pinterest so you can easily find it again!
Fiona Manoon says
It looks very yummy.
Thanks for sharing such a delicious recipe with us.
Mahima says
Thank you so much for sharing recipes.Great blog!!!