Halloween Pumpkin & Bats Food Art

in Oct 15, 2015

Pumpkin cookie cutter (approx. 3 inches in diameter)
Bat cookie cutter (approx. 4 inches from wingtip to wingtip)
Large circle cookie cutter (approx. 3 inches in diameter)
Replay Recycle plate

2 slices whole wheat bread
1 large egg
Olive oil, for frying the egg
Salt, for seasoning the egg
1 tablespoon pumpkin butter (or nut or seed butter)
1 piece white cheese
5-8 baby spinach leaves

Toast the bread. Cut out the two bats using one piece of toast. Cut out the pumpkin using the second piece of toast.
Fry the egg in a pan with a bit of olive oil to desired doneness. Remove the fried egg from the pan with a spatula and place on a cutting board. Use the large circle cookie cutter to trim the white of the egg into a circle. Season with salt.
Spread the pumpkin butter on the toasted pumpkin. Cut the white cheese into two small triangles and one semi-circle-shaped mouth. Place the eyes and mouth on the pumpkin.
Place the egg in the upper right corner of the plate. Place the bats around the egg as desired. Place the baby spinach along the bottom edge of the plate, as pictured. Place the pumpkin on top of the spinach, as pictured.

Serve immediately!

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