Eggs On Toast

Oxmoor House
about 20 servings


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1 (10-inch) pound cake, cut into 1-inch slices
1 cup whipping cream
2 tablespoons sugar
2 (17-ounce) cans apricot halves, well drained


Lightly toast pound cake slices; set aside.

Beat whipping cream until foamy; gradually add sugar, beating until soft peaks form.

Spoon a dollop (about 2 tablespoons) of whipped cream on each toasted cake slice. Place 1 apricot half, cut side down, in center of whipped cream. Serve immediately

Created date

February 2010