Photography Aaron McLean
This looks so outrageously gorgeous that mum will be thrilled to bits when you trot it out. You will need a heart-shaped cookie cutter, but failing that, you could make Egg in the Hole, which is a tad easier though still fun (link for the recipe below). Just make sure mum’s awake before you get cooking!
Free-range eggs, at room temperature
Flaky sea salt
Freshly ground white or black pepper
Small fresh sage leaves
Thinly sliced garlic
Optional extras: freshly shaved parmesan, grilled bacon rashers, baked or panfried tomatoes
Get all the accompaniments ready before you begin. Make toast and butter it. Brush the heart-shaped cookie cutter with a little melted butter. Heat a small non-stick or heavy-based frying pan over a low to medium heat, add a small dot or two of butter and put the cutter in the pan. Break an egg into a ramekin and carefully lower it into the cutter. Cook egg gently until done to your liking. Loosen from bottom of pan with a metal spatula or fish slice, wriggle metal cookie cutter loose, or use a thin-bladed knife to help separate the egg from the cookie cutter, then transfer it to buttered toast. Season with flaky sea salt and freshly ground pepper.
An egg on its owns is just fine, but I like to add a few seasonings. While the egg is cooking, I drop a little more butter around the sides of the pan and add a few baby sage leaves and thin wisps of sliced garlic and sometimes a sliver or two of red chilli, and let them sizzle a little, then spoon them around the egg.
For an over-the-top version, serve with bacon and tomatoes, and dust the hot egg with flakes of fresh parmesan. Bliss.
Egg in the Hole recipe