From heart-shaped eggs to indulgent red velvet pancakes, wake your Valentine up to one of these lovey-dovey breakfasts. They’ll hang on your every word for the rest of the day

 

Heart-shaped eggy bread

However they like their eggs in the morning, follow this easy recipe and you’re bound to get a kiss.

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Egg toasts

 

How to make

  1. Make a heart-shaped hole in the middle of a slice of bread using a cookie cutter.
  2. Heat a little oil and butter in a frying pan and cook both pieces of bread for about one minute, until golden brown on one side.
  3. Crack an egg into a ramekin, flip the bread over in the pan and pour the egg into the heart-shaped hole.
  4. Cook on a low heat for roughly two minutes, or until the egg is cooked to your liking, covering the pan with a lid for the final minute.

 

Bacon hearts

Love someone who loves bacon? It doesn’t get better than this quick trick.

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bacon hearts

 

How to make

Cut two rashers of back bacon in three lengthways and arrange them in heart shapes on a baking tray. Secure the ends with toothpicks if necessary, and cook in the oven at 200°C, fan 180°C, gas 6 for 10-15 minutes. Serve on a bed of scrambled eggs.

 

Heart-shaped boiled eggs

A bit fiddly yes, but sooo worth it. Make these cute eggs the evening before, ready to serve with a flourish on hot buttered toast in the morn.

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egg hearts

 

How to make

  1. Take an empty juice carton and cut out a 4.5cm x 20cm rectangle with a corner crease down the middle. Fold and cut a 1.5cm slit near each end on the long side.
  2. Cover an egg with water in a small saucepan, bring to the boil and simmer for 7 minutes. Drain and immediately cover with cold water.
  3. Very carefully peel in the water, ensuring the egg doesn’t crack and that you have a perfectly smooth, peeled boiled egg.
  4. While it’s still warm, place the egg in the centre of the folded cardboard with a chopstick or dowel rod pushing it down slightly. Fasten with rubber bands using the slits in the cardboard (see below). Chill for 10-15 minutes in the fridge.
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heart egg steps

Free the egg and cut it down the centre.

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steps 3 and 4

 

Red velvet pancakes

The Moulin Rouge of all pancakes recipes topped with chocolate, strawberries and mascarpone cream. We can’t help but swoon over this one.

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Red velvet pancakes

 

How to make

  1. To make four pancakes, make up a quantity of batter following this recipe. Divide it in two, adding one teaspoon of cochineal red food colouring by Sainsbury’s to one half. Freeze the other half for Pancake Day.
  2. Cook pancakes according to recipe instructions, setting them aside separated with greaseproof paper. Cover and leave to cool.
  3. In a bowl, melt 50g cook’s dark chocolate chips by Sainsbury’s by heating in 20 second bursts in the microwave, stirring in between each burst until smooth. Allow to cool slightly.
  4. In another bowl, whisk 250g mascarpone with 25g icing sugar and half a teaspoon of vanilla essence until smooth. Take 100g strawberries (washed, dried, hulled and quartered) and gently fold them in.
  5. Fold each pancake into quarters. Top with mascarpone mixture and more strawberries, then drizzle with the melted chocolate. Serve 1 or 2 each.