This is one of the easiest breakfasts to make on a Saturday morning, and it jazzes up the same old eggs and toast. Here’s all you need:
- sliced sandwich bread
- salt and pepper
Cut holes in the center of your bread with a biscuit cutter or a glass turned upside-down. Make two holes if you want to make two eggs per nest, as Ed likes, or one hole for one egg, as I prefer (not shown).
Melt a pat of butter in a large pan, then place the bread in it. Crack the eggs directly into the holes. Season with salt and pepper. Let cook until the whites begin to turn opaque.
Flip and cook to your desired done-ness. Ed likes them runny, so I only leave them on for a little while longer. I like my eggs cooked through, so I break the yolks before flipping and leave them in longer.
Look at that bright orange yolk!