Ingredients
- 8 slices of bread (1/2″ thick slices)
- 8 large eggs
- 1/2 cup AOOC Butter OO
- Fresh ground pepper (optional) to taste
- A few pinches of fine sea salt to taste
Directions
- Preheat the oven to 350 F. Line a large rimmed baking sheet with parchment paper.
- Using a pastry brush, liberally coat each slice of bread on both sides with the AOOC olive oil (this recipe calls for AOOC Butter OO) any AOOC Extra Virgin Olive Oil or infused olive oil would work, such as Baklouti, Blood Orange, Garlic, Mushroom Sage, Milanese Gremolata, or add a couple drops of Truffle oil (for a seriously luxurious experience).
- Using a cookie cutter, or other round cutter, cut out a hole (approximately 2 1/2″ in diameter) in the center of each slice of bread.
- Crack an egg into each hole. Season the bread and eggs with salt and pepper to taste.
- Bake for 10 minutes or until bread is lightly toasted and eggs are set, but the yolk is still a little runny. For well done eggs with a solid yolk, cook for 12 minutes.
- Try adding in shredded cheese or some diced veggies of your choice such as tomatoes, green onions, avocado, or mushrooms to switch up the flavors.
Serves 8
