Egg on toast is so versatile, you can "dress" it up with whatever you fancy - I went simply with some Parmesan and basil, as I wanted it simple, but "sky is the limit" as they say and I'm sure you can find something this very minute in your fridge, that would make a great accompaniment to this fun version of an egg on toast.
Idea and inspiration taken from "Fast" by Neven Maguire.
How to make it...
- 2 large slices sourdough bread
- 30 g butter, room temperature
- 2 large eggs
- sea salt and freshly ground pepper
- Parmesan shavings
- few basil leaves
Heat a large non-stick frying pan. Using a cookie cutter or something similar, stamp out a whole in the middle of each slice of bread (these can be discarded, but who would want to do that?! I kept mine and served as a "dessert" with some raspberry jam on top). Butter both sides of each slice of bread. Place buttered bread on the heated pan and fry for about 3 minutes, until golden, turn over and crack an egg into the hole of the bread. Cook for another 3 minutes or until the egg is cooked. Place on a warm plate, season to taste, sprinkle with some Parmesan shaving and basil leaves and serve immediately.