Sunny-Side-Up Dessert Recipe

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Sunny-Side-Up Dessert Recipe
Sunny-Side-Up Dessert Recipe photo by Taste of Home
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Sunny-Side-Up Dessert Recipe

Read Reviews
1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 tablespoon butter, softened
  • 4 slices pound cake
  • 1/2 cup vanilla yogurt
  • 4 canned apricot halves

Directions

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

Nutritional Facts

1 serving: 179 calories, 9g fat (6g saturated fat), 75mg cholesterol, 160mg sodium, 22g carbohydrate (7g sugars, 0 fiber), 3g protein.

  • 1 tablespoon butter, softened
  • 4 slices pound cake
  • 1/2 cup vanilla yogurt
  • 4 canned apricot halves
  1. 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.
  2. 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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mother of 3 User ID: 1726536 153046
Reviewed Jun. 12, 2013

"Toasted pound cake sounds yummiful delicious & this is so easy to surprise buffet guests at our fellowship!"

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