My boys love this sweet take on eggs and toast. To make the "egg yolk," you can use all sorts of fruit, or even vanilla or butterscotch pudding. —Crystal Jo Bruns, Iliff, Colorado
- 1 tablespoon butter, softened
- 4 slices pound cake
- 1/2 cup vanilla yogurt
- 4 canned apricot halves
- Spread butter over both sides of cake slices. In a skillet, toast pound cake over medium-high heat 15-30 seconds on each side or until golden brown. Transfer to dessert plates.
- Spoon yogurt over cake to resemble fried egg whites. Top with apricots to resemble yolks. Yield: 4 servings.
Originally published as Sunny-Side-Up Dessert in Taste of Home April/May 2013
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