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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 6 |
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On the endangered species' list sadly.... Inspired by pictures of penguins as seen in The Gallery of Regrettable Food. What a fine piece of literature! Museum quality photography, too! Ingredients:
6 hard-boiled eggs |
12 -16 whole black olives, approximately |
1 carrots or 1 orange bell pepper |
6 toothpicks |
Directions:
1. Hard boil the eggs. Drain, set aside to cool then peel.
2. BODY: Cut a small slice off the wide end of each egg. (Cut the slice so that the penguin can stand up on its own.).
3. FLIPPERS: Slice three olives in quarters lengthwise. Cut a small slit down each side of the body of an egg and insert one olive piece on each side.
4. CHEST: Cut approximately 1/2 sliver of black olive lengthwise. Make a tiny slit down the middle of the hard boiled egg and carefully insert the olive sliver.
5. HEAD: Place one toothpick down the center of the top (narrow end) of each hard boiled egg. Attach the whole olive with the hole in the center of the penguin's face.
6. NOSE: cut six small triangular pieces of carrot or bell pepper-large enough so that it will fit snugly in the olive hole and not fall out. Place the carrot or bell pepper piece in the olive hole.
7. To serve, arrange the endangered penguins on an irregularly shaped piece of styrofoam.
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