Sausage and Egg Hearts Valentine Breakfast Idea
In the interests of full disclosure, I have to admit these sausage and egg hearts were not a valentine breakfast. Despite my love of (nauseating) cutesy shaped foods, I detest halloween for all of its overly commercial overpriced tat. I do however know the way to my son’s heart. The sausage and egg hearts were for him. Like any self respecting 14 year old boy, he is not in the slightest bit interested what shape his food is, but he loves sausage and egg enough to indulge me and pretend to appreciate it.
I’ve called these a valentine breakfast idea – so go right ahead and serve it for that if you want, but most people would thank you for one (or 2 or 3) of these any day of the year. Just saying.
Ingredients For Each Heart:
- 2 good quality chipolata sausages
- 1 large egg
Method:
Snip the skin off each sausage with a pair of scissors.
Form two of the skinless sausages into a heart shape.
Brown the on both sides until fully cooked.
Separate the eggs, and pour the white into the cavity of the heart. Push the sausage against the pan to stop the white seeping out. You only need to do it for a minute or two to make a seal.
Pour the yolk on top of the cooked white, and cook until as firm as you like them. Personally we like our yolks still completely liquid, so a few minutes is enough to warm them up, but keep them runny.
Serve with toast.
