Ingredients
1 tablespoon butter, softened4 slices pound cake1/2 cup vanilla yogurt4 canned apricot halves
Preparation
Spread butter over both sides of cake slices. In a skillet, toast pound cake over medium-high heat 15-30 seconds on each side or until golden brown. Transfer to dessert plates.
Spoon yogurt over cake to resemble fried egg whites. Top with apricots to resemble yolks.
