Ingredients

4 local eggs
2 tsp low-fat mayonnaise
Small piece of carrot
2 handfuls watercress or other salad leaves

Method

1. Cook the eggs in a pan of boiling water for 9 mins

2. Drain, plunge into cold water for 1 minute and peel off the shells

3. Carefully cut a zigzag pattern around each egg just above the middle and pull off the top

4. Scoop all the yolks into a bowl and mix with the mayonnaise

5. Sit the eggs in egg cups and spoon the egg mayo back in, then pop the lids on top

6, Cut beak and eye shapes out of the carrot and stick into the mayo

7. To serve, scatter salad leaves around the plate to look like grass