EGG IN THE MIDDLE
Provided by Rose Carrarini
Categories Egg Breakfast Brunch Vegetarian Kid-Friendly Quick & Easy Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 2
Number Of Ingredients 3
Steps:
- First stamp a circle from the center of each slice of bread with a 2-inch cookie cutter and reserve.
- Heat 2 tablespoons of the oil in a frying pan or skillet over medium heat, add the bread and reserved rounds ('hats') and fry until the undersides are lightly golden.
- Turn the bread over, adding more oil if necessary.
- Carefully break the eggs and ease them into the holes. (Sometimes I drain off a little of the white, but this is not a rule.)
- Reduce the heat and cook until the whites are set and the yolks are beginning to set, but are still soft.
- Using a spatula, transfer the slices of bread and eggs to a plate, with their hats over the yolks, and serve.
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