Egg in Toast

Using a knife, cut as large a round opening as possible into the slices of toast so that the entire egg fits in easily and doesn't overflow.

Heat a large pan over low heat and melt the butter in it. Increase the heat to medium and place the slices of toast and the cut-out circles in the pan. Fry the circles for 2–3 minutes until golden brown on each side. Fry the toast slices with the opening for 30–60 seconds, then flip them, reduce the heat to low, and gently press the slices against the pan.

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 toast for 3–5 minutes over low heat until the egg white is set but the yolk is still runny.