Tag Archives: eggs

Will You Be My Breakfast Valentine?


As I’m sure you’ve noticed, my Valentine’s Day motto is fast & easy. This breakfast came to me while I was digging around in my cookie cutter collection, looking for something totally unrelated to anything heart-shaped. I had just made eggs-in-a-hole for the kids for breakfast {a regular favourite around these parts – who doesn’t like fried eggs and bread?}, and it occurred to me that it could be fun to make the hole a heart instead of the usual circle. Voila: a cute breakfast, perfect for Valentine’s Day morning. Eliza loved it as soon as she saw it. “Mommy, look! It’s a heart in a hole!” I swear, the quickest way to get a kid to eat something is to make it a fun shape. This was no exception.

If you don’t have a perfectly-sized heart-shaped cookie cutter, don’t fret. I actually didn’t have one either. But I sketched a heart on a piece of parchment paper, cut it out, and used that as a template to cut the heart out of the bread. A bit more work, but it saved me the frustration of trying to find just the right sized cookie cutter. The ketchup hearts are two dots from the bottle, turned into hearts with a toothpick.


Heart In A Hole

Salt & Pepper

Preheat a pan to medium-low heat. {Tip: Watch your heat here, too hot and you can burn the bread!}

Butter your bread on both sides. Cut out the hole in the middle and set the cut-out aside.

Drop the buttered bread into the hot pan, and immediately crack an egg in the middle. Season with a little salt & pepper. Toss the bread cut-out in alongside the eggy bread.

When the bread is starting to get crispy and the egg starts to cook, carefully flip the whole thing, and flip your cut-out too. Cook until the bread is crispy on the other side, and the yolk is cooked the way you like it. Serve with the toast cut-out for dipping!


Wasabi Deviled Eggs

I love eggs in all their incarnations. Fried, boiled, egg salad – it’s all good to me, but probably my favourite egg is the deviled egg. Fluffy eggs, creamy mayo, oodles of flavour all crammed into a couple bites of eggy goodness! (Or, if you’re a stuffer like me, one bite of eggy goodness.) So when we received an invite to a dinnertime Halloween party on a day during which I wouldn’t have a lot of time to prepare a complicated appetizer, deviled eggs was the obvious choice.

I learned a few things this time around. First, if you’re having trouble peeling the hard-boiled eggs, crack the shells all around and let them sit in a bowl of cool water for 10-15 minutes. The water will get in under the shells and loosen them, making them much easier to peel. You can also peel under cool running water, but I actually prefer the soaking method. Second, if you need to make deviled eggs for transport, don’t pre-assemble. Place the whites in a container, and put the yolk mix into a ziploc baggie. Once at your destination, snip the corner off the baggie, squeeze the yolk mix into the whites, and garnish! You’ll have perfect deviled eggs every time, and not have to worry about them squishing or smushing in transit.

These eggs were such a hit at the party, they were the first appy to be completely devoured. I won’t admit to how many I ate, but suffice to say, there are some eggs in my fridge destined to meet a deviled fate tomorrow! This recipe makes plenty, so you may want to scale it down for a smaller batch. They’re also a smidge on the spicy side, but not overly hot. If you are concerned about heat from the wasabi paste, start with half the amount called for and continue to add to taste.

Wasabi Deviled Eggs

18 hard-boiled eggs
2/3 cup mayonnaise
2 tsp mirin
2 tsp rice wine vinegar
1/2 small onion, finely diced
1 Tbsp dried parsley
2 Tbsp wasabi paste
Grey salt & red pepper pieces, for garnish

Peel eggs, split lengthwise and scoop yolks into a bowl. Add mayonnaise, mirin, vinegar, onion, parsley and wasabi, and mix until thoroughly combined. Spoon or pipe into prepared eggwhite halves, sprinkle with grey salt and garnish with little red pepper triangles for a truly devilish look.

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