Ingredients
Method
- Prepare the bread: Use a round cookie cutter or glass (about 3-4 inches in diameter) to cut a hole out of the center of each slice. Save the bread circles for toast later if you wish.
- Heat the pan: Place a large non-stick skillet over medium-low heat. Add 1 tablespoon of butter and let it melt gently. Do not let it brown or smoke.
- First side cook: Gently place one bread slice with the hole into the pan. Crack one egg directly into the hole. Season lightly with salt and pepper. Cook for exactly 2 minutes. The edges of the bread should be golden, and the whites around the yolk should start to turn opaque.
- Add butter: Add another tablespoon of butter to the pan around the bread (not directly on top). This helps crisp the crust evenly without burning it.
- Flip carefully: Using a thin spatula, gently flip each slice. Be careful not to break the yolk if you prefer it runny. Cook for another 2-3 minutes until the bottom is golden brown and the egg whites are fully set. The internal temperature of the egg white should reach at least 160°F (71°C) for safety, though many prefer the yolk slightly underdone.
- Repeat: Add the final tablespoon of butter to the pan and repeat steps with the remaining two slices. You may need to wipe out excess browned bits between batches if your pan isn't perfectly non-stick.
- Serve immediately: Transfer to plates. Garnish with fresh herbs if desired. Serve right away while hot.
Nutrition
Notes
I keep this recipe in rotation because it uses up stale bread and eggs nearing their expiration date. The trick is keeping the butter from browning too fast; if it starts to sizzle violently, drop the heat. Serve with hot sauce on the side so everyone can customize their own spice level without cluttering the pan.