Hearts and Flowers Eggs In Toast Recipe

Sudden school holidays call for special breakfast.

While at a recent Twitter parts about eggs – yes you heard it right – EGGS, I was introduced to a recipe that I knew the children would just love so I had to try it out.

The lovely Chris from Thinly Spread shared her recipe for Sunshine toast with us and I thought it was a brilliant idea.

Thursday was a school holiday so I decided to surprise the children with a special breakfast which is normally reserved for the weekend.

So here goes –

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My recipe for Hearts and Flowers Toast

Pre heat the oven to 200˚C

Butter as many slices as you require

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Use a cutter to cut out a shape in the centre of the bread. Remember the cutter should not be too large that it cuts off the edges of the bread. There should be bread left at the sides.

Place on a greased baking tray (grease it with butter)

Crack an egg into each shape in the bread.

Don’t throw away the bit that you cut out as it can be used to dip in the egg yolk, so place that on the tray too.

Bake for around 5 minutes or longer if you don’t like your yolk runny.

Serve hot.

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The kids enjoyed this simple, easy to make egg-in-toast breakfast. They also enjoy helping to cut out the shapes and helping with making breakfast.

Use a heart cutter for Valentine’s Day or a Christmas tree cutter for Christmas.

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