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His and Hers Brekkie
Introduction from Emma Marsden
A wonderfully easy and eye-catching eggy breakfast. Perfect for eating in bed!
Ingredients
Essential kit
You will need: a 6cm cutter and a 7cm cutter.
Method
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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