With nowhere to be this morning, Miss G and I declared it a pancake day. Her request? Making them heart-shaped. {Why not, right?} We whipped up a batch of our usual wholewheat flax and oat pancake batter and attempted to make it pink with the addition of beet juice. It didn’t work the way I was hoping it would {or at all really}, but oh well! We put our batter into the same squeeze bottle we use when we make spiderweb pancakes, and then simply created heart-shaped outlines and filled them in.
This morning Gracen and I made one of our go-to breakfasts… Eggs in a hole. Except we always make ours with a fun shape instead of a plain old circle and then change the name just a tad. ☺ On this morning’s menu? Hearts in a hole.
I love this breakfast because it’s so easy, but it’s more fun than just plain eggs and toast. Plus Grae gobbles it up every time and all you really need is eggs, bread, a little bit of oil, and a cookie cutter of some sort.
This is really so simple that it doesn’t warrant instruction. Just place the cookie cutter in the middle of the bread…
And really push down.
Then place the bread, along with the cut out in an oiled pan warmed over medium heat and carefully crack the egg into the hole. Because we like our eggs cooked hard, we cover the pan right away.
When the white appears cooked through, flip everything over and let it cook a couple more minutes.
That’s it – breakfast is served. And today, just for fun, we added strawberry hearts too. (This meal may just have to be repeated on Valentine’s Day.)
♥
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