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

Sunny-Side-Up Dessert Recipe

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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings

Ingredients

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

Nutritional Facts

1 serving equals 179 calories, 9 g fat (6 g saturated fat), 75 mg cholesterol, 160 mg sodium, 22 g carbohydrate, trace fiber, 3 g protein.

Directions

  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

Nutritional Facts

1 serving equals 179 calories, 9 g fat (6 g saturated fat), 75 mg cholesterol, 160 mg sodium, 22 g carbohydrate, trace fiber, 3 g protein.

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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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