Heart-Shaped Eggs and Toast

Martha Stewart Living, February 2009

Why settle for ordinary eggs and toast when you can show your love with this version? 

Using a 3-inch heart-shaped cookie cutter, remove the center of a thick slice of bread, and toast it. Melt 1 1/2 teaspoons butter in a small skillet over medium heat. Place bread slice in skillet, and cook until underside is lightly browned. Add another 1 1/2 teaspoons butter, and flip bread. Fit cookie cutter, coated with cooking spray, in bread's cutout heart, and crack an egg into cutter. Cover skillet, and cook until egg is set, 2 to 3 minutes. Use tongs to remove cutter. Serve with toasted heart for dipping into yolk.

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