This year Easter Sunday falls on March 23, the earliest date for almost 200 years.

Easter is a moveable Christian Holy Day and is determined by the lunisolar calendar. The date changes every year and Easter Sunday can fall on any date from March 22 to April 25. This year is the earliest date since 1818.

Despite the fact that most of us associate Easter with chocolate eggs, it is actually hens' eggs that are the traditional food of Easter Sunday.

The eating of animal products, such as eggs, was strictly forbidden during Lent. However, as hens continued to lay eggs throughout the fast, by Easter Sunday the stock of eggs was especially large, and surplus eggs were incorporated into the day's celebrations.

The custom of exchanging decorative eggs was prevalent in the cultures of many of the world's ancient civilizations, long before the emergence of the chocolate eggs.

The ancient Egyptians, Greeks and Romans all regarded the egg as a symbol of the universe or a creation of God. Eggs also represented fertility, resurrection and new life. Look out for the Lion Quality mark on your eggs, which guarantees that they have been produced to the highest standards of food safety.

Easter baked breakfast

serves 4

YOU NEED:

4 sausages

4 rashers back bacon

2 tomatoes, halved

8 open mushrooms

8 large Lion Quality eggs

METHOD:

1. Preheat the oven to 200C Fan 180C Gas Mark 6. Lightly oil four individual dishes about 20cm/8in diameter. Place a sausage in each and bake for 10 mins.

2. Shake the sausages then add the bacon, tomato and mushrooms. Bake for a further 10 mins.

3. Remove the dishes from the oven and shuffle the ingredients to make room for the eggs. Crack the eggs and add to the dishes. Return to the oven and cover the tops with a baking tray or foil. Bake for 6-8 mins or until the eggs are cooked to your liking.

Eggs with salmon

serves 4

YOU NEED:

8 slices brioche bread

8 large Lion Quality eggs

4 tbsp milk or single cream

salt and pepper

knob of butter

4 slices smoked salmon

METHOD:

1. Toast the bread under the grill or in a toaster. Beat the eggs and milk or cream together with seasoning.

2. Melt the butter, add the egg and cook, stirring over a low heat for 4-5 mins or until the eggs are scrambled.

3. To serve, divide the eggs between the toast and top with the smoked salmon and chopped parsley. Serve straight away.