This recipe is a little variation of eggs and toast, but allows you to not have to sit and make every single egg individually if you are trying to get other things done, lunches packed, backpacks put together and other crazy things in the morning or on a Saturday or Sunday when you would like to have a few minutes to enjoy your coffee before the kitchen rush happens. I use this sheet pan, you can use whatever you have.
1 stick unsalted butter
8 slices of bread
heart shaped cookie cutter
Pre-heat oven to 325. While pre-heating place stick of butter on your half-sheet and place in the oven. While butter is melting cut the heart shape out of the 8 pieces of bread. By this time the butter will be pretty close to being melted. Sometimes I take it out a little before the stick is completely gone and tilt the pan to allow the butter to cover the entire surface. Then, I place the hearts on the sheet first. My kids love eating the little heart shaped toast. I like to place them down and let them get a little bit of butter on one side then flip them over so both sides have butter before going in the over. I then lay out the 8 pieces of bread. Next, crack the eggs and place them in the middle of the heart shaped hole. When all 8 pieces have eggs in them place in the oven for 12-15 minutes, depending on how runny you like the yoke. When pulling them out I top with salt, pepper and parmesan and place them on the plate. I like to add just a tiny bit of strawberry preserve to the tiny hearts to add a little sweetness and color. The kids feel like they are having a treat and everyone is happy! I hope you enjoy this quick breakfast as much as I do!