This is easy, delicious and who doesn’t love toast and eggs?
If you have a griddle, you can make a bunch of these at once for family breakfast. Also, don’t worry, my eggs are topping over the toast, because all I had was large eggs.
You can also get creative, what do you like on your eggs? Onions and peppers? Saute and top the with that. Grate cheese on top. John loves bacon and onions, so we typically chop bacon and onions, put them in a pan together, cook until bacon is crispy, and onions are soft, pour over eggs in a hole.
Eggs in a Hole – 1 serving
2 slices toast (we use whole wheat)
Softened unsalted butter
2 small eggs
Kosher salt & freshly ground pepper
Butter both sides of toast, and cut a circle into the middle using a round cookie cutter. Keep the rounds.
Prepare a non-stick pan over low-medium heat, and place toast, and rounds in the pan. Crack an egg into the middle of each slide of toast, so that it filled the round. Season with salt and pepper.
Cook for about 2 minutes, and carefully flip. Cook until desired preparation.
Serve with toast rounds, so they can be used for dipping!
Made these mini cupcakes for a doggy birthday party a friend was throwing. Her mini Aussie, Rolo turned 6 months old, and the theme was pink! We had a variety of dogs at the party and all her canine pals enjoyed them very much.
Hope you give these a try for your furry friend. You can color the frosting to whatever you prefer, I recommend using gel coloring, and sprinkle with a touch of sugar, or garnish with a carrot coin.
Mini Pupcakes – 16 mini cupcakes
1 cup whole wheat flour
1 teaspoon baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 teaspoon vanilla extract
1/3 cup honey
Non-stick baking spray
Preheat the oven to 350 degrees F.
In a large bowl combine all the ingredients, and mix well using a spatula. Spray mini cupcake pan with baking spray, scoop a heaping tablespoon into each ring, and bake for 11 minutes. Test with a toothpick, should come out clean. Remove from oven, and allow to cool completely.
While pupcakes are cooling, follow the recipe below for frosting.
Honey Cinnamon Frosting
8 ounces non or low fat cream cheese, room temperature
2 tablespoons peanut butter
3 teaspoons cinnamon
1 teaspoon vanilla
1 teaspoon honey
Food coloring, optional
Whisk together cheese, cinnamon, vanilla and honey until fully incorporated. Add food coloring if desired. Decorate cooled cupcakes, and serve.
Rolo eating her cupcake delicately!
Happy Cooking – WOOF WOOF!
I’m sorry I won’t include a recipe for my macarons, but I have a very good reason for it – there’s a recipe for rhubarb macarons in my cookbook, and I don’t think it’s fair to include recipes on my blog that people have paid good money for.
I do however have pictures of all the steps. And in case you are interested in the recipe for my rhubarb macarons, it’s part of Rhubarb Quartet menu in my book.
It’s unusual for me to post any recipes from my book, but I wanted to share this to spread a little Spring cheer!