This recipe is a little variation of eggs and toast, but the eggs and toast are prepared in the oven instead of standing over the stove. (win-win) This extra time is nice to be able to get other things done, lunches packed, backpacks put together or even enjoy a cup of coffee! I use this sheet pan, use whatever you have.
- 1 stick unsalted butter
- 8 eggs
- 8 slices of bread
- heart shaped cookie cutter
- parmesan cheese
Pre-heat oven to 325. While pre-heating place stick of butter on a half-sheet and place in the oven. In the meantime, cut the heart shape out of the 8 pieces of bread. By this time the butter will be pretty close to melted, if not already. (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, place the hearts on the sheet first. My kids love eating the little heart shaped toast. Place the bread in the butter and then flip over so both sides have butter before going in the oven. Next, crack the eggs and place in the middle of the heart shaped hole. When all 8 pieces have eggs in the middle, place in the oven for 12-15 minutes, time varies depending on how the preference of yokes doneness.
When pulling pan out top with salt, pepper and parmesan, then place them on the plate. Add a tiny bit of strawberry preserve to the tiny hearts for 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!