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Bunny-In-The-Hole Eggs & Toast

Bunny-In-The-Hole Eggs & ToastKids will love this fun way to serve eggs and toast for breakfast, brunch or anytime of the day...or year for that matter!

Recipe Ingredients:

8 slices bread - divided use
Butter, softened
4 slices KRAFT Big Slice Mild Cheddar Cheese
4 large eggs

Suggested decorations:

  • For the Eyes: Olive slices; bits of pimiento; frozen peas; thin-sliced green onion
  • For the Nose: Small triangles cut from red, yellow or orange bell pepper
  • For the Whiskers: Pared carrot shreds; thinly sliced-lengthwise green onions or fresh chives

Cooking Directions:

  1. Heat oven to 400°F (205°C).
  2. Using a 3 1/2-inch egg-shaped (or round) cookie cutter, cut out a hole in the center of 4 bread slices. Cut each cutout lengthwise in half to make the "bunny's ears."
  3. Spread butter on remaining 4 bread slices and place, butter-side down, on an ungreased baking sheet. Cover each with 1 cheese slice; top with 1 of the bread slices with the hole. Carefully break 1 egg into the center of each hole. Decorate each egg with desired decorations for the "eyes", "nose" and "whiskers."
  4. Bake for 15 minutes or until cheese is melted and egg is set but slightly runny, or as desired, adding the ears to the oven for the last 5 minutes of the baking time.
  5. Arrange 2 "ears" at the top of each "bunny's head" just before serving.

Makes 4 servings.

Recipe and photograph courtesy of Kraft Foods.