Plated + Served: Valentine’s Toast Egg


Make this super-easy recipe for Valentine’s Day and you won’t feel guilty for not making Lobster Thermidor, a Triple Ganache Chocolate cake… or any of those other recipes that hurt your brain just thinking about the effort involved.

Valentine's Toast Egg

Mama loves how, right before Valentine’s Day, our media universe explodes with elaborate, over-the-top recipes: chanterelle stuffed rack of lamb, double glazed Grand Marnier crème brulee, pan seared foie gras… you get the picture.

If you like to cook, that’s great. But if you cook just to keep hunger at bay until your next restaurant meal, it gets kind of ridiculous… and guilt inducing.

But here is a deliciously simple recipe that you can make for a Valentine’s breakfast. You’ll send those you love off to work or school with a fun and original Valentine meal with very little effort.

I used whole wheat bread to make this dish, but you can use any sliced bread… or even a waffle or bagel. The V-Day aspect is making the hole in the shape of a heart. Use a knife to cut out the heart if you don’t have a heart cookie-cutter.

Valentine Toast Egg

prep: 5 minutes
about 5 minutes

you’ll need…
1 tablespoon butter, divided
1 egg
1 slice of bread (any kind… a waffle or bagel works well, too)

let’s get to it…
½ tablespoon of butter on one side of bread. Press a heart-shaped cookie cutter into the center of the bread; remove the cut out heart and set aside.
Crack the egg into a small bowl and set aside.
Heat a heavy skillet or nonstick pan for 1 to 2 minutes. Place the bread, butter side down, and the cut out heart in the pan. Pour the egg into the heart-shaped hole. Dot the top of the egg, bread and cut out heart with remaining butter.
Cover the skillet and cook for 2 to 3-minutes. Slide a spatula under the egg gently, being careful not to break the white or yolk; turn the egg over.
Cook 30-seconds to 1-minute longer or until the egg white is set and fully cooked. Cook longer if you like a firmer yolk. Slide spatula under toast and egg again and remove from the pan. Serve on a warm plate.


Like it? Share it!

Leave a Reply

Your email address will not be published. Required fields are marked *

I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: