Take a stroll down memory lane with this fun way of preparing eggs and toast. 


8 thick slices of sourdough bread, about 2-3 cm thick
8 eggs
40g butter
Salt and pepper
Green salad with a sharp vinaigrette to serve


  1. Use a round cutter to cut out a circle of bread from each slice, try one 5-7cm in diameter. Cut from the centre and reserve the bread circles.
  2. Heat a large fry pan and add a small knob of butter, tiling to coat the pan.
  3. Place a couple of bread slices flat on the bottom of the pan, you can probably fit 2 but should do no more than 2; you need to be able to turn the toast easily.
  4. Crack an egg into the hole of each piece of bread and cook for 2 minutes, until the whites are beginning to set.
  5. With a large spatula, carefully flip over each slice of bread and cook for a further 2 minutes until the whites are fully set but the yolk is still runny.
  6. Serve each person 2 eggs in the hole with a large serving of salad. Salad greens are amazingly delicious doused with runny egg yolk.

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