Hole In My Hearts: This recipe comes from way back in my childhood when my dad used to make us breakfasts on weekends. It was always a special treat and the best part was dipping the toasty corners and extra little middle toast into the runny yolk.
Egg In a Heart Toast
Servings
4 Servings
Ingredients
- 4 tablespoon room temperature butter
- 4 slices white bread
- 4 eggs
- Salt and pepper to taste
- Special supplies: 1 heart cookie cutter
Instructions
- Prepare the bread by laying it down on a hard surface and using the cookie cutter to punch a heart-shaped hole in the center of the bread. Be sure that the surrounding bread stays intact. If you allow it to open the egg will not stay inside the bread.
- Spread 2 tbsp. of butter on both sides of the bread and the heart cutout. Then, melt the other 2 tbsp. in a pan over medium- low heat.
- Crack the eggs in to 4 separate cups.
- Lay the bread into the pan carefully and allow it to toast on one side. Then, flip the bread over and carefully pour the egg into the heart-shaped hole in the bread.
- Cook for 5-6 minutes over a low heat, or until the white part of the egg is set.
- Then, remove from the pan and season with salt and pepper.
- Toast the remaining heart cut outs in the pan and serve alongside the egg-in-toast.
- ***If you do not like a runny yolk, skip the bread toasting in step 4 and go right to pouring the egg in the bread. Then, after 5-6 minutes, carefully flip the bread over and cook for another 2-3 minutes.
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