My kids like this kind of breakfast. It's easy, too, if you have eggs and bread and a cookie cutter.
First, get the slice of bread. Butter one side. Choose a cookie cutter (if you want a shape) or a smallish glass, and push it into the center of the slice. Take the cut-out and put it aside.
Then put a pan on the stove and heat it up. Once it's hot, add the bread slices.
Then crack an egg into each little cavity. This looks easier than it is. Maybe I am more inept than you, but I do find this the only really tricky part. You don't want it sloshing out over the edges, or you'll lose the shape. If my pan is looking a little dry I sometimes add a little coconut oil (doesn't have a taste).
Flip the egg carefully if you like a soft yolk. Look at that heart! Crisp! Clean! Heart-like!
Encourage accolades and tell them you bought the bread that way.
These cupcakes were for a 9th birthday party. The vegetable idea came from the first Hello Cupcake book and were surprisingly easy to shape. The peas are salt water taffy and mini M&Ms. I used salt water taffy because I couldn't find the green Starbursts recommended but I wouldn't use them again - they don't hold their shape as well. The carrots, in contrast, were made from Starbursts and they held their shape even in the intense summer heat. The mushrooms are made out of fondant. I used Martha Stewart's Swiss Meringue Buttercream. It's a little fussier than my usual icings, but I would use it again, particularly for a cake where taste matters.
Here is a shot of an assortment of cupcakes. The LEGO heads, bricks, the flowers, bananas and mushrooms are all fondant. I used edible food writers for the details.
