Take a stroll down memory lane with this fun way of preparing eggs and toast.
Ingredients
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
Method
- 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.
- Heat a large fry pan and add a small knob of butter, tiling to coat the pan.
- 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.
- Crack an egg into the hole of each piece of bread and cook for 2 minutes, until the whites are beginning to set.
- 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.
- Serve each person 2 eggs in the hole with a large serving of salad. Salad greens are amazingly delicious doused with runny egg yolk.
