Consulting Editor Jenny Mason's speckled praline eggs, from Pick 'n Pay. Duck egg blue ceramic plate by Tessa Gawith

Eggs at Easter time can be anything. So what’s it going to be, scrambled, poached, boiled or fried? Or are you more of a chocolate person? Easter seems to have crept up on us rather stealthily this year. We’ve barely had time to sink our teeth in a mallow egg, or six. Elle Decoration Consulting Editor Jenny Mason pinned up a shapshot of the prettiest pastel Easter eggs she has at home, so we thought of sharing a little about the kind of Easter eggs we’re into now – as well as a few pretty ideas on how to lay your table for extra-long long weekend brunches. (Coming up next week.)

Replicate this clever design – courtesy obviouslysweet.com – using white candy eggs available from most supermarkets and painting them with edible food colouring. Speaking of B&W, if monochrome is your pace, start working up an appetite for our upcoming Decorating Issue, in which we feature black and white ideas of note, including an edibly delicious ‘Black Food’ feature by Maranda Engelbrecht.

Another idea Easter egg idea that presses our on button is this one, sent to us by the creative team at Plascon Design Centre. Go extravagant with metallics such as coppers and golds (see our post last week – Copper Shines On). We love these shots of sprayed golden eggs as an inspiration for how to turn Easter eggs into simple table decoration.

Image: Plascon
Image: Plascon

The Plascon team explained how the idea initiated originally was simply ‘Chalkboard and Gold’ egg art. The idea was that you could draw on the chalkboard eggs with chalk and create your own designs. However, when shooting the eggs the creative team soon realised that the matt black eggs and the gold eggs looked stunning as is.

We also headed to Melissa’s to look at their yum selection of Easter treats. Taking pictures of them gave us the perfect excuse to tuck in a little early. We love their fancy biscuits and eggs for hiding. Visit Melissas to find the nearest store to you or order a hamper online.

OK then. Now that we’ve done dessert and sweets, let’s look at starters and mains. Make the most of the last of these blissful late summer days and do an outside lunch or bruch. Like we said, that’s for next week. We think we might have had plenty of chocolate for now, thank you.

Posted by Kat Scriven and Jenny Mason