Bat Shaped Egg on Toast:

1. In a small skillet, heat olive oil over medium heat.

2. Add mushrooms and onions, sauté until soft and golden, about 4–5 minutes. Season with herbs, salt, and pepper.

3. Toast your sourdough and spread the mushroom mixture evenly on top. Sprinkle with feta cheese.

4. Lightly oil a bat-shaped cookie cutter and place it on a nonstick pan over medium-low heat.

5. Pour the whisked egg inside the cutter. Cook slowly until the egg is completely set (cover the pan with a lid for even cooking).

6. Gently lift the cookie cutter away once the egg is firm and cooked through. You might have to flip the egg and cook on other side for a little bit once removed from the cookie cutter.

7. Place the bat-shaped egg on top of the mushroom toast

Pumpkin Shaped Egg on Toast

1. In a small bowl, smash the avocado with lemon juice, paprika, salt, and pepper. Spread onto toasted sourdough.
2. Lightly oil a pumpkin-shaped cookie cutter and place it in a heated nonstick pan over medium-low heat.
3. Pour the whisked egg into the cutter and cook slowly until fully set. Cover the pan for 1–2 minutes to help it cook through.
4. Once firm, remove the cutter carefully and lift the cooked egg with a spatula.
5. Place the pumpkin-shaped egg on top of the avocado toast and sprinkle with a little extra paprika if desired.