06 April 2011

I Heart Toast


  1. Using a cookie cutter or a knife, cut out a small heart shape from the center of a thick slice of bread.
  2. Spread each side of bread with herb butter (scroll down for recipe on herb butter).
  3. Heat skillet over medium heat.
  4. Saute bread until golden, 2 to 3 minutes.
  5. Lower heat, and gently flip toast.
  6. Break an egg into heart-shaped hole.
  7. Cover, and cook until egg white turns opaque, about 5 minutes.
  8. Transfer to a plate along with the heart-shaped piece of cutout bread, perfect for dipping into yolk.

Herb Butter:


  • 1 cup loosely packed fresh herbs such as parsley, oregano, thyme, or marjoram, finely chopped
  • 1 cup (2 sticks) unsalted butter room temperature


  1. Combine herbs and butter in the bowl of a food processor.
  2. Pulse until ingredients are combined.
  3. Store in an airtight container, refrigerated, for up to 2 weeks

Read more at Marthastewart.com:
Mother's Day Breakfast - Martha Stewart Recipes



Post a Comment

Subscribe to Post Comments [Atom]

<< Home