The morning of February 14th always calls for a romantic, healthy breakfast. Although it was trickier than I anticipated with all the egg “goo”, I would definitely whip up this heart-shaped eggs & toast concoction again. I substituted regular bread with Ezekiel Cinnamon Raisin bread, which is filled with fiber & flour-less. I added Cutie clementines & a chilled champagne flute with 100% cranberry juice. Pixy, my main true love, may or may not have had a small taste too- happy Valentine’s Day!
[ Recipe adapted from: Martha Stewart ]
2 pieces of Ezekiel Cinnamon Raisin toast
1 teaspoon of canola light butter
2 pieces of fruit
1 chilled glass of an organic juice
1 heart-shaped cookie cutter
Use a three inch heart-shaped cookie cutter, remove the center of Ezekiel bread, & toast it. Melt 1/2 teaspoons butter in a small skillet over medium heat. Place bread slice in skillet, & cook until underside is lightly browned. Add another 1/2 teaspoons light butter, & flip bread. Fit cookie cutter, coated with cooking spray, in bread’s cutout heart, & crack an egg into cutter. Cover skillet, & cook until egg is set, two to three minutes. Use tongs to remove cutter. Serve with toasted heart for dipping into yolk. [ Tip: do not use all of the egg white in each heart. Only use half the egg white with the whole yolk. ] Chill glass and pour juice. Add fruit to a plate.