David Burtka's Eggs-in-a-Heart

This adorable take on the classic Eggs-in-a-Basket is perfect for a Valentine's Day breakfast or brunch.
Publish date:

Recipe by David Burtka

Start to Finish: 15 minutes

Servings: 4


  • 4 slices white sandwich bread
  • 4 tbsp. butter
  • 4 eggs


1. Using a 2 1/2- to 3-inch heart-shaped cookie cutter, cut out a heart-shaped hole in the center of each slice of bread, reserving the heart-shaped cutouts.

2. Heat a large nonstick skillet or griddle over medium. Melt 2 tbsp. butter in the skillet, swirling to coat the surface. Add 2 slices of bread and 2 heart cutouts; turn to coat both sides with the butter. Cook on 1 side until browned, about 2 minutes. Turn the cutouts and the bread slices over and crack 1 egg into each heart-shaped hole. Cook until the bottom of the egg is set and the bread is browned, about 2 minutes. Flip and cook until the egg whites are set, about 15 seconds more.

3. Transfer to plates. Serve with the heart-shaped cutouts. Repeat with the remaining butter, bread, and eggs.