A ‘Hearty’ Valentine’s Breakfast
2
20 min
20 min
Ingredients
- 2 eggs
- 2 slices of wholemeal bread (or gluten free)
- a little unsalted butter to serve
- 4 baby plum tomatoes
- a couple of pieces of strong chard
- a few elastic bands
- 2 wooden spoons or sturdy wooden skewers
Method
- For the egg hearts, hard boil the eggs in a saucepan covered with water for 10 minutes. Run each egg under a cold tap quickly so they are just cool enough to handle, then carefully crack the shell and remove.
- Whilst the eggs are still warm and flexible, place in the middle of a folded piece of card. Use the handle of a wooden spoon or a sturdy wooden skewer to very carefully create an indent along the long side of the egg, then carefully wrap elastic bands around each end of the cardboard to hold in place on the egg. This should create a heart shaped egg. Little ones can help with this if guided. Leave for 10 minutes to take shape.
- Use a sharp knife to cut the heart shaped egg into slices 1cm deep, from the top of the heart to the bottom.
- Whilst the eggs are shaping, use a small heart shaped cutter to cut out the middle of your slices of bread. You can get creative and cut several hearts if you like. Then toast and butter your bread.
- Cut the top third off a plum tomato on a sharp angle, then repeat on all 4 tomatoes. Pair the larger pieces up together to form two heart tomatoes. 2 cut each piece of tomato in half sideways to give a flat side, so that 2 heart shapes can be assembled from each pair of tomato pieces (rounded side up, cut side down).
- To assemble, place a heart slice of egg in the heart shaped hole in the centre of the toast. Decorate with the heart tomatoes, heart shaped cut outs and remaining egg hearts around the plate.