• 1 thick slice of white bread
  • a generous knob of butter
  • 1 British Lion egg
  • a little salt & pepper


  1. Cut a hole in the centre of the bread using a heart-shaped cookie cutter about 3” wide at its widest point. Melt half the butter in a small frying pan and sauté the bread on one side until golden. Turn the bread over and melt the remaining butter in the heart-shaped cut-out, break the egg into it and season lightly.
  2. Cook, covered for about 2 minutes until the egg is cooked to mum’s liking. You can also dip the cut-out heart in a little egg and sauté that too.
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