If you like toast fingers dipped in egg yolk (and who doesn’t?), this recipe is for you.
Using a round cookie cutter or similar — like the cap of a bottle of milk, for example — cut out and remove a circle from the middle of the slice of bread. Place the slice of bread and the circle in a dish. Break an egg, being careful not to break the yolk, and let most of the white out into the dish with bread, leaving the rest of the white and the yolk in the shell. Soak the slice of bread and the bread circle in the egg white, turning it over after about 1 minute.
Melt the butter in a frying pan over medium heat and, when it starts to sizzle, add the slice of bread. Gently pour the yolk and the rest of the egg white into the hole. After about 1 minute, slide a thin spatula under the bread and gently turn over onto the other side. Brown for about 1 minute. The aim is to fill and seal the hole with egg without drying out the yolk. Season with salt and pepper.
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