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Fried eggs with a heart and sausage

Heart-Shaped Fried Eggs with Sausage

The perfect breakfast for Valentine's Day — and any other morning! What could be simpler than sausages and eggs? But made with love and a little care, these humble ingredients turn into a beautiful dish that's sure to delight and surprise the people you love. And what's better than seeing a smile on a favorite face?

nasstin

Recipe author

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Composition / ingredients

Servings:

Sausages

Eggs

Fresh herbs (for garnish)

Salt

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 11 g

Fats 63 % 20 g

Carbohydrates 3 % 1 g

231 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Here's everything you'll need.
Step 2:

Peel the sausages.
Step 3:

Boil the sausages for 2–3 minutes; this makes them more pliable so they hold their shape later.
Step 4:

Take the boiled sausages out of the water.
Step 5:

Slice each sausage lengthwise, but not all the way through.
Step 6:

Turn the two cut ends outward to form a heart and pin them together with a toothpick. If you skip the pre-boiling step, the sausage will most likely tear in half.
Step 7:

Carefully set them in a skillet and fry for 1–2 minutes over medium heat.
Step 8:

Flip the hearts and press them against the pan with a spatula so they sit flat.
Step 9:

Crack an egg into the center of each heart. Some of the white may run out, but that's fine — you can trim it off with a knife once it's cooked.
Step 10:

Cover with a lid and cook over low heat for 10–12 minutes, until the whites are set.
Step 11:

Transfer the finished egg hearts to a plate and garnish however you like.
Step 12:

Love and be loved!

Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Not sure an egg is fresh? Crack it into a separate bowl first. There should be no off smell. The white of a fresh egg is clear and clean, and the yolk holds its shape — glossy, domed, and even in color.
If you're wary of eggs that haven't been cooked all the way through, keep the pan covered. It won't look quite as pretty, but you'll have peace of mind.
A tip for the pros: keep an eye out so the dish doesn't burn. Go by the texture you want rather than the clock.