FOCUS ON FOOD

Hearty Breakfast in Bed

For the love of eggs and toast

Photograph and Story by Rose Shewey

Here is a piece of advice I would give to my younger self: Celebrate. Everything.

So what if Valentine’s Day is a commercial holiday? Get out the heart-shaped waffle iron; make a card if you don’t want to buy one; pick some wild blooms and simply enjoy the privilege of celebrating with the people you love. Which, of course, you can do any day of the week. There’s no need to wait around for a specific day in February, but there’s also no need to not do these things come Valentine’s Day. There is no better excuse to start the morning with mimosas and hugs, because — why not?

No gifts, though. I won’t budge on this. My husband knows and, I am fairly certain, appreciates it. He’s having a hard enough time picking gifts for the usual occasions (I’m impossible to shop for), so he’s off the hook for this quasi-holiday. He never fails to make cards for me together with our son, though, which is the most precious gift of all.

But back to heart-shaped things. Here is a subtle but eye-catching way of adding romantic flair to your morning meal: Try this heart shaped egg toast with herb butter. It’s quick and easy. You won’t need Barbie-pink frosting or rainbow glitter sprinkles and, with a minor adjustment using plain butter instead of garlicky butter, the youngest family members will dig in, too.

Garlic and Rosemary Butter Bread with Eggs

(Serves 4)

6 ounces butter, room temperature

1-2 cloves garlic, minced

1 sprig rosemary, finely chopped

4 thick slices of bread (such as fresh sourdough)

4 eggs

Salt and pepper, to taste

In a small bowl, combine the butter, garlic and rosemary. Mix with a fork until all ingredients are well incorporated; set aside. Using a heart shaped cookie cutter (or working freehand with a knife), remove the center of the bread, but be sure to leave enough of an edge so the bread won’t fall apart. Spread a generous amount of butter on one side of the bread and the cut-out center piece. Melt 1-2 tablespoon of prepared butter in a skillet and fry the bread and cut-out center piece over medium heat on the plain side first for 2-3 minutes, then flip the bread and cook the buttered side for an additional 2-3 minutes. Turn down heat to low and crack an egg into the center of the bread; cover with a lid. Cook on low heat until the egg has the desired level of doneness, about 3-7 minutes. Add salt and pepper, to taste, and serve immediately.