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Posted By Alex On July 20, 2014 @ 8:27 pm In Eggs and Cheese | Comments Disabled


Prep Time:  5 minutes                            Cooking Time:  10 minutes
Number of Servings:  


4 large eggs, at room temperature
4 thick slices of hearty rustic bread (sourdough), sliced at least 1 inch thick
Unsalted butter, softened to room temperature
Koser salt and freshly ground pepper
Flat-leaf parsley, chopped


  1. Lightly spread both sides of the bread slices with soft butter.
  2. With a 2-inch cookie cutter, make a hole in the center of each slice of bread.
  3. Pre-heat large saute pan (medium heat).
  4. Melt 1 teaspoon of butter in the hot pan.
  5. Place two pieces of buttered bread in the pan.  Saute for 1 minute.
  6. Add a little extra butter (1/2 teaspoon) in the hole to ensure that the egg will not stick.
  7. Crack an egg into each hole.  Alternatively, crack the egg in a small bowl to facilitate the process of getting the yolk into the hole.
  8. Add the buttered centers to the pan.
  9. Saute for 2-3 minutes.  Sprinkle with salt and pepper.
  10. Very carefully, flip to the other side.  Sprinkle with salt and pepper.  Saute for an additional 2 minutes, or until the egg is done to your liking.
  11. Remove from pan;  garnish with chopped fresh parsley.  Keep warm while you cook the remaining two eggs.



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