Recipe

Step 1: First stamp a circle from the centre of each slice of bread with a 2″ cookie cutter and reserve.

Step 2: Heat 2 tbsp of the oil in a frying pan or skillet over medium heat, add the bread and reserved rounds (“hats”) and fry until the undersides are lightly golden. Turn the bread over, adding more oil if necessary.

Step 3: Carefully break the eggs and ease them into the holes. (Sometimes I drain off a little of the white, but this is not a rule.) Reduce the heat and cook until the whites are set and the yolks are beginning to set, but are still soft.

Step 4: Using a spatula, transfer the slices of bread and eggs to a plate, with their hats over the yolks, and serve.

See more recipes from Rose Carrarini.

Reprinted with permission from Rose Carrarini’s How to Boil an Egg (2013 Phaidon).