Directions

1. Preheat the oven to 350°F. Oil 4 muffin cups and place in a muffin tin pan.
2. In a small bowl, mix one egg with a fork. Pour the egg into a muffin cup. Repeat with the next three muffin cups.
3. Place muffin pan in the oven for 4 minutes. Remove from the oven and add ¼ of chicken, carrots, sprouts, cilantro, and tomatoes into each egg.
4. Then place muffin pan back into oven and cook for another 15 minutes. Take out and let cool for 3 minutes; cover to keep warm.
5. Meanwhile, mix the remaining egg in a bowl with milk and cinnamon. In a large nonstick skillet, melt the butter on low heat.
6. Use a flower-shaped cookie cutter to cut 2 flower shapes out of each slice of bread. Dip and cover the bread flowers in the egg mixture. Add to the pan and cook for 2 minutes on each side or until golden brown.
7. Transfer to plates. Add a halved cherry red tomato in the center of 2 of the French toast flowers and a blueberry in the center of the other 2 French toast flowers.
8. Cut the apple into spirals or cut around as if peeling to make the bird’s nests out of the apple. Top each bird’s nest with blueberries.

Recipe Tips