Start your Valentine’s Day by showing your special someone how much they mean to you with a delicious, love-themed breakfast. Below are four recipes adopted from thespruce.com perfect for expressing your affection.
Egg-In-a-Hole is are a delicious egg and bread hybrid. The perfect all-in-one breakfast. Best of all, this simple recipe only requires a heart-shaped cookie cutter and the ability to cook an egg. It is so easy and makes an adorable presentation.
- 1 slice whole wheat bread (toasted)
- 1 tablespoon butter
- 1 large egg
- Salt and pepper (to taste)
- Using a heart-shaped cookie cutter, cut out the center of the bread.
- Heat a frying pan to medium heat. Add the butter, once it has melted, swirl to coat.
- Add the bread to the pan and let it cook on that side until golden. Flip the bread over.
- Crack the egg into the hole in the bread. Turn the heat to low, cover and cook for about two minutes or until the egg has been cooked through. You may also flip the bread over to finish cooking the egg on the other side.
- You can also toast the cut out bread piece in the pan as well and use it for dipping in the egg yolk.
- Sprinkle with salt and pepper and serve.
Easy Heart-Shaped Bacon
Looking for a unique addition to your Valentine’s Day breakfast? If your sweetheart enjoys the salty taste of bacon, we recommend trying out these adorable, edible bacon hearts!
- 1/2 pound bacon
- Cut the bacon strips in half.
- Place parchment paper on a baking sheet. Preheat the oven to 425 F.
- Form two halves together into a heart shape, making sure they overlap generously as the bacon will shrink upon baking.
- Bake the bacon for about 10 minutes, or until slightly brown and crispy. Lift off the bacon and place on a plate along with some eggs and toast.
Strawberry Nutella Cream Cheese Croissant French Toast
This decadent French toast has it all. It’s made from buttery croissants stuffed with Nutella and cream cheese, and is smothered in strawberries. It definitely says, “I love you.”
- 8 large croissants (sliced in half — sandwich style — and then in half again)
- 1 (8-ounce) package cream cheese
- 1/2 cup Nutella hazelnut spread
- 4 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup butter (melted)
- 1/4 cup sugar (plus 1 tablespoon)
- 1 tablespoon cocoa powder
- 1/2 cup strawberries (sliced)
- Combine the cream cheese and Nutella in a bowl until totally combined. Spread 2 tablespoons of the mixture in between each croissant half.
- Whisk together the eggs, milk, vanilla, melted butter, and 1/4 cup of sugar in a bowl.
- Grease a baking dish with butter. Place the stuffed croissants in one layer in the dish. Pour the egg mixture over the top of the croissants. The egg mixture will sit about halfway up the croissant sandwiches. Cover with aluminum foil and refrigerate for 4 hours or up to 24 hours. Use a spoon to spoon some of the egg mixture that may have pooled at the bottom onto the top of the croissants again.
- Preheat the oven to 350 F. Bake for 50 minutes to an hour until the egg mixture is cooked and the croissants are golden and fluffy.
- Toss the strawberries with the tablespoon of sugar and spread over the french toast. Drizzle with more Nutella and serve.
Easy Heart-Shaped Pancakes
Pancakes are probably the greatest breakfast option ever, but they are even better when you use a heart-shaped cookie cutter to show your love.
- 1 large egg
- 1 1/2 cups milk
- 2 Tablespoons butter (melted)
- 1 1/4 cups flour
- 3 teaspoons baking powder
- 1 Tablespoon sugar
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon vanilla
- Heat up a cast iron griddle or pan on medium heat before you begin. Get it nice and hot and then turn down the heat right before you begin cooking the pancakes.
- Beat together the egg, milk, and melted butter in a measuring cup. If you are adding vanilla add it in at this time too.
- Whisk the flour, baking powder, sugar and salt in a large bowl. Stir in the wet ingredients. The batter should be a little lumpy. Let it sit for about five minutes, or until it puffs up. If it is too thick, add a little more milk. Or if it looks too wet add in a tablespoon of flour.
- Butter the griddle right before you are ready to cook the pancakes. Spoon a 1/8 cup of the batter onto the griddle. Cook on the griddle for a few minutes per side. You will know they are cooked when the bubbles stand still and stop refilling with batter.
- Remove from the grill and shape with a heart-shaped cookie cutter.
- Serve with maple syrup or any other pancake topping.