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Ingredients:

4 slices Bread of Choice (anything from plain white bread to fancy bakery bread)

4 Eggs

4 tbsp Butter

Salt & Pepper, to taste

Instructions:

1. Preheat a non-stick pan over medium-low to medium heat.

2. Carefully remove the middle part of the bread. You can tear out a hole or punch out a hole with a biscuit or cookie cutter.

3. Melt 1/2 tbsp butter in the pan and a slice of bread and its hole in the pan, but the hole needs to be next to the slice because you’re going to drop an egg into the hole of the bread. The hole is just going to be buttery toasted deliciousness.

4. Crack an egg into the hole of the slice of bread. Allow the white of the egg to set and the bread to toast. Add another 1/2 tbsp butter and flip over the entire thing. Also flip the hole.

5. You want to toast the bread and set the white of the egg while leaving the yolk runny. You may have to adjust your heat to keep the bread from toasting too quickly or the egg from overcooking.

6. Once the bread is toasted on the other side, remove to a plate. Continue with another slice of bread and another egg.

Bread and holes, this was part butter knife and part tearing.

Melt some butter and add the bread and holes. Depending on the size of your pan, you can do two at a time.

The only challenge is making sure the egg gets cooked and the bread gets toasted. My husband likes to give them a head start on the toasting before cracking the eggs. You do what works best for you!

Remove the toast holes once they’re toasted to your liking. These are, in my opinion, the best part. Once the egg sets, flip it! It won’t cook as long on the second side. Season with salt and pepper and remove to a plate.

Note: If you are making a lot of these, you can keep them warm in a low oven while you make more. Turn your oven on as low as it will go and transfer these to a cookie sheet in the oven while you make more.