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 TimePrep/Total Time: 10 min.
- 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.
Nutrition Facts1 serving: 179 calories, 9g fat (6g saturated fat), 75mg cholesterol, 160mg sodium, 22g carbohydrate (7g sugars, 0 fiber), 3g protein.
Originally published as Egg and Toast Dessert in Taste of Home April/May 2013