Egg Toast

Cut a large round hole in the center of each slice of toast bread with a knife or a cookie cutter. Make sure the hole is large enough for a whole egg to fit comfortably.

In a large pan, melt the butter over low heat. Increase the heat to medium, then place the bread slices and the cut-out circles into the pan. Fry the small circles for 2-3 minutes per side until golden brown. Fry the holed bread slices for 30-60 seconds on one side, then flip them over. Reduce the heat and gently press down on the bread with a spatula so they fit well in the pan.

Crack an egg into the opening in the center of each bread slice. If the egg white starts to seep out from under the bread, quickly press down on the bread with a spatula – this will help the white adhere to the bread and prevent further leakage. Cover the pan with a lid and cook for 3-5 minutes over low heat, until the whites are set but the yolk remains runny.