Egg-in-a-Heart
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 302
- Total Fat
- 23
- Saturated Fat
- 13
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 232
- Sodium
- 234
- Total: 10 min
- Active: 10 min
Ingredients
1 slice sourdough, potato or wheat bread
1 to 2 tablespoons unsalted butter
1 large egg
Kosher salt and freshly ground black pepper
Pinch paprika, optional
Directions
Special equipment:
a heart-shaped cookie cutter- Cut a heart from the center of the bread with a heart-shaped cookie cutter, reserving the cut-out heart.
- Melt a nut size bit of butter in a small nonstick skillet over medium heat. Place the slice of bread and the cut-out heart in the skillet and toast lightly, about 1 minute. Crack the egg into the hole, season with salt and pepper and cook until golden brown, about 2 minutes. Add the remaining butter as needed to brown and crisp the toast. Flip the egg and cut-out heart, then season with salt and pepper. Cook another 2 minutes for a runny yolk or slightly longer for a set egg.
- Transfer the egg-in-a-heart to a plate and sprinkle with paprika, if desired. Serve and use the toasted cut-out heart for dipping into the yolk.