Your next brunch will be…
Bob showed me the best ever idea the other day. I don’t care if it has been done before, it’s brilliant. Before I go on though, I apologise in advance if it seems like there are a lot of typos, as my T key isn’t working very well at the moment. Anyway… the photo doesn’t look amazing, as I did it in a hurry. But anyway: if you love eggs on toast, especially eggs benedict, this is perfect for you, AND you will only have one pan and a flipper thingee to wash (and maybe a plate if you decide to use one). The eggs won’t stick, and there will be NO problem flipping the egg without breaking the yolk – yes, you read that right. There is no fancy equipment you need, and it’s just as quick as frying an egg. No need to grab a toaster even. I can’t believe I’ve gone so many years without this!
You need: one slice of bread per egg (or I suppose you could try two per slice), each slice must be at least toast thickness and be big enough to fit an egg in. Then you need some cooking oil or butter, some salt & pepper, and then whatever sauce you like. Pictured is some home made basil pesto I did, but whatever you like with your eggs. You can even use spicy fruit loaf and drizzle with maple syrup or something.
Basically, all you do is heat some oil or butter in a non-stick pan on medium-medium high heat. Then you make a hole in the centre of the slice of bread just large enough for the yolk to sit in comfortably (you can just do this with your hands). Once the oil is hot, put the slice down, and crack an egg into the hole. Sprinkle with salt and pepper. Let cook until the underside is golden, then flip and let the other side cook until golden. Turn off heat, plate, and spread or drizzle with your favourite embellishments!