2 Ways To Make Mother’s Day Eggs

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I stopped by Pickler & Ben this week and had so much fun hanging out with them, and showing them four of my favorite go-to breakfast recipes! Start Mother’s Day off right by showing mom your love with a delicious breakfast!

Egg in a Heart

Ingredients

1 slice thick-cut bread

2 tablespoons salted butter, divided

1 large egg

Coarse salt

Freshly ground black pepper

Fresh chives, thinly sliced, for garnish

Hot sauce, for garnish

Directions

1. Spread 1 tablespoon butter on both sides of bread. Using a heart-shaped cookie cutter, cut a heart in the center of bread and set aside.

2. In a large nonstick skillet over medium heat, add 1 tablespoon butter. When melted, add bread. Let brown, about 1 minute. Flip and let brown, about 1 minute.

3. Gently add egg to center of the heart. Reduce heat and partially cover. Cook until set, about 4 to 5 minutes, basting with melted butter from pan.

4. Season with salt and pepper, to taste. Garnish with chives and hot sauce, if desired.

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Heart-Shaped Eggs and Toast

Ingredients

Unsalted butter, for the pan

Nonstick cooking spray, for the cookie cutter

2 large eggs

Sea salt

Freshly ground black pepper

Toasted bread

Directions

1. In a buttered nonstick frying pan over low to medium heat, place a large heart-shape cookie cutter in center of the pan. Spray with cooking spray.

2. Crack two eggs in center of the cookie cutter. Season with salt and pepper. If needed, cover with a lid to speed up cook time. Cook until yolks are firm.

3. Remove heart-shaped egg and on a flat surface, press a small cookie cutter into the center. Remove small heart-shaped egg. Using the same small heart-shaped cookie cutter, press into the bread. Insert small toast into the heart opening of the heart-shaped egg.