Yesterday, I took a much needed day off work – well, half day off since I had a couple calls and some papers in the morning. It made all the difference, nonetheless. I was able to get out to the store a buy a couple new dishes and serveware, oh and a steamer for my Tayta.

This morning, I woke up refreshed and ready to face they day – or more like face the hundreds of dollars I need to cough up for servicing my car – aka overcharging me for opening the cap to the coolant and flushing the system out because somehow in one year my coolant has turned to “sludge.” That’s not going to bring my mood down today. Today, I started my day with a little bit of Sunny-Side Up Egg Sandwich love.

Heart-Shaped Sunny-Side Up Eggs

Ingredients

Directions

Spray your frying pan with olive oil spray, and place the cookie cutter inside. Crack the egg and ease it into the cookie cutter. It might seep a little, but that’s okay.

In the meantime, toast the bread (it’s easier to cut that way).

Use the cookie cutter to cut the bread into heart shapes.

Once the egg is finished, remove carefully with tongs and use a butter knife to ease the egg out.

Serve.

Servings: 1

Nutrition Information: Cals 170. Carbs 21g. Fat 7g. Protein 11g. Sodium 170mg. Sugar 3g.