His and Hers Brekkie

By Emma Marsden From the book Heart On A Plate
His and Hers Brekkie

A wonderfully easy and eye-catching eggy breakfast. Perfect for eating in bed!

For how many? Serves 2


  • 4 slices of white or brown bread
  • 1 egg
  • 1-2 tbsp milk
  • vegetable oil
  • a knob of butter
  • 1 slice of bread
  • 1 egg
  • vegetable oil
  • a few slices of peach
  • a little icing sugar
  • 1 tomato halved and grilled


You will need:

6cm cutter

7cm cutter


Use a 6cm cutter to stamp out 3-4 hearts from the 4 slices of bread (whiz the offcuts to make breadcrumbs and freeze to use another time). Beat the egg and milk together in a bowl and dip the hearts into the mixture.

Heat a little oil and butter in a frying pan. Once the butter has melted, swirl it around the pan to cover the base. Fry the hearts in batches until golden on each side, then set aside on a warm plate.

For the fried egg, cut a heart shape out of the middle of a slice of bread using a 7cm cutter and set the heart asside. Toast the bread lightly on both sides, then heat a little oil in the frying pan. Break the egg into a cup. Put the toast in the pan and slide the egg into the heart cut-out taking care not to overfill it. Cover and cook for a couple of minutes, until the white is set.

To serve, arrange the French toast on a plate with some peach slices and a dusting of icing sugar. Place the fried egg toast on another plate with the grilled tomato halves.

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