Egg in Toast

Preparation

• 1
  Using a knife, cut as large a round opening as possible into the toast slices so that the entire egg fits easily and doesn't overflow.
• 2
  Heat a large pan over low heat and melt the butter in it. Increase the heat to medium and place the toast slices and the cut-out circles in the pan. Fry the circles for 2–3 minutes on each side until golden brown. Fry the toast slices with the opening for 30–60 seconds, then flip, reduce the heat to low, and gently press the slices against the pan.
• 3
  Crack an egg into each opening. If some egg white runs out, quickly press the bread back against the pan – this will set the egg white on the bread and prevent further leakage. Cover the pan with a lid and fry the eggs in the toast for 3–5 minutes over low heat until the egg white is set but the yolk is still runny.
• 4
  Place the finished toasts on a plate, season with salt and pepper, and serve immediately.