Fun fact: this was the FIRST recipe I was going to post on my cooking website (2+ years ago when I had decided I wanted to have my own website for sharing recipes). I had the post uploaded and everything, but the website set to private. However, I decided at that point in time that I wasn’t quite ready to start a cooking website, and felt I still had a lot to learn and a lot to experiment with. So I waited, and I am really glad I did! Because recipe development can be a hard and grueling (but SO rewarding) process haha! It’s amazing what time can do as well – my style, food preferences and everything have evolved so much yet stayed the same in so many other ways. So, I felt like it was necessary to post it this year. It’s one of my favorite Valentine’s Day breakfast/brunch ideas – cute but quick and easy to make! Plus you can pair it with so many other fun things to make a perfect and filling breakfast. It’s amazing how many things a heart cookie cutter can help with when you’re trying to make everything as festive as possible haha! For fun, I posted my original photo (from two years ago) below. This year’s spread with the egg toast consisted of grapes, prosciutto, cranberry cheddar and mustard seed, while the spread two years ago featured vegan Italian sausage and a side salad with balsamic. SO many possibilities – hope you enjoy! 🙂
Makes 1 Serving (Can easily be multiplied)
Recipe by © Alysha Melnyk 2018
Heart Cookie Cutter
*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*
1 Slice Bread of Choice (I used Whole Foods Seeduction Bread)
1 Large Egg
1 to 2 Tablespoons Butter of Choice (I used Organic Earth Balance Spreadable Butter)
Salt and Pepper, to Taste
Optional Toppings/Pairings: Fresh Parsley, Everything Gomasio, Old Style Mustard, Prosciutto, Grapes and Cheese
Infinity Plate by Jeremy Ogusky, Creator of Ogusky Ceramics (based in Jamaica Plan, MA)
Breakfast Board by Dennis Melnyk
- Evenly butter both sides of bread slice and use cookie cutter to cut heart shape.
- Place both pieces of bread over medium heat and cook until the one side is toasted/browned to preference.
- Flip pieces and carefully crack egg in center of heart bread. Cook until base is set/toasted and carefully flip and cook for a little longer until top is set. At this point, you can remove the heart bread piece if it is toasted before the egg piece is done cooking.
- Serve egg bread warm with pairings of choice.
- Enjoy warm! 🙂