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
Reviews for Sunny-Side-Up Dessert
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Jun. 12, 2013
"Toasted pound cake sounds yummiful delicious & this is so easy to surprise buffet guests at our fellowship!"