Valentine’s Day Menu
Breakfast: Heart Egg Toast
Ingredients:
2 TBSP Butter (room temperature)
2 Slices Gluten-Free Bread
2 Eggs
Sea Salt & Black Pepper (to taste)
1 1/2 TBSP Strawberry Jam
Steps:
Spread the butter onto one side of the bread. Use a cookie cutter to cut a heart shape out of the bread. Set aside the cut out portion.
Heat a large nonstick skillet over medium-low heat. Place the bread with the inside cut out into the skillet, buttered side down. Carefully crack the egg into the heart hole in the toast. Season with salt and pepper. Cook until the whites are set, covering with a lid if needed. Remove and set aside. Repeat with any remaining slices of bread.
While the egg cooks, add the heart cut-out to the skillet. Toast until golden brown on both sides. Remove and spread jam on one side.
Serve the egg toast with the jam toast. Enjoy!
Notes:
Leftovers: Best enjoyed immediately.
Serving Size: One serving is two slices of bread and two eggs.
More flavor: Add chili flakes to the egg.
Dairy-Free: Use a dairy-free butter or brush the bread with olive oil.
Virgin Raspberry Mojito
Ingredients:
1/4 cup Raspberries
3/4 cup Water
1/4 cup Maple Syrup
1/4 cup Mint Leaves
1 Lime (sliced into wedges)
4 Ice Cubes
3 cups Sparkling Water
Steps:
In a small saucepan over medium heat, add the raspberries, water and maple syrup. Cook until thick, about 5 minutes. Use an immersion blender or add the mixture to your blender to puree until smooth. Chill in fridge at least 10 minutes.
Divide mint and 1/2 the lime wedges into drinking glasses. Use a muddler or the end of a wooden spoon to mash them together. Divide raspberry puree, ice cubes and sparkling water between the glasses. Stir to combine and garnish with remaining lime wedges. Sprinkle a pinch of sea salt if desired. Enjoy!
Notes:
It’s 5 O’clock Somewhere: Add 2 oz of white rum to each serving.
No Maple Syrup: Use honey instead.
Make it Smooth: Strain your raspberry puree and use the juices only.