Ingredients

Equipment Needed

• •10 or 12-inch cast iron skillet or nonstick pan
• •2 1/2 to 3-inch round biscuit cutter or drinking glass
• •Wide spatula for flipping

Instructions

1. 1

   Cut the windows

   Using a 2 1/2 to 3-inch round biscuit cutter, drinking glass, or the rim of a sturdy mug, press firmly into the center of each bread slice to cut a hole. Remove the cutout circles and set them aside. These become bonus toast.

   A drinking glass works perfectly if you don't own a biscuit cutter. Press straight down and twist slightly. Save those little circles.
2. 2

   Heat the pan

   Set a large skillet, preferably cast iron, over medium-low heat. Add 2 tablespoons of butter and let it melt slowly. Watch for it to foam and subside. You want the butter hot enough to sizzle gently when the bread lands but not so hot that it smokes or browns instantly. This takes about 90 seconds.

3. 3

   Toast the first side

   Place both bread slices in the foaming butter. Add the cutout circles to any empty space in the pan. Let the bread toast undisturbed for about 2 minutes. Listen for a gentle, steady sizzle. When you lift a corner and see golden brown, the first side is ready. The bread will have absorbed much of the butter, which is exactly what you want.

   The bread should sing quietly in the pan, not scream. If it's browning too fast, reduce the heat immediately.
4. 4

   Flip and add butter

   Flip the bread slices and the circles. Add the remaining tablespoon of butter to the pan, letting it melt and pool around the bread. Give the pan a gentle shake to distribute the butter evenly. The toasted side now faces up, golden and fragrant.

5. 5

   Add the eggs

   Crack one egg directly into each hole. Do this carefully. A broken yolk isn't a tragedy, but an intact one is the goal. Season the eggs immediately with a pinch of kosher salt and a few grinds of black pepper. The white should begin setting on contact with the hot pan.

   Crack each egg into a small bowl first, then pour into the hole. This prevents shell fragments and gives you control over the drop.
6. 6

   Cook until nearly set

   Let the eggs cook undisturbed for 3 to 4 minutes. The white should turn opaque from the edges inward, while the yolk remains glossy and jiggles when you shake the pan. The bottom of the bread continues toasting, building that crucial butter-crisp exterior.

7. 7

   Flip for over-easy (optional)

   For runny yolks with fully set whites, carefully flip each piece using a wide spatula. Cook just 20 to 30 seconds more. The yolk should still feel soft when you press gently with your finger. If you prefer sunny-side up, skip this flip entirely and cover the pan for the last minute to set the top of the white.

   Confidence matters here. Slide the spatula fully under the bread before lifting. Hesitation leads to broken yolks.
8. 8

   Serve immediately

   Transfer to warm plates. Finish with a pinch of flaky sea salt over the egg if you have it. Serve the toasted circles alongside for dipping into the yolk. An egg in a basket waits for no one. Eat it hot, while the butter glistens and the yolk still runs.

Chef Tips

• •Bread choice matters more than you'd think. A soft, squishy sandwich loaf produces a limp result. Seek out a bakery white or brioche with some structure. Sourdough works beautifully if you prefer a tang.
• •Room temperature eggs set more evenly than cold ones. Pull your eggs from the refrigerator while you gather everything else.
• •Cast iron is ideal here because it holds steady heat without hot spots. A well-seasoned skillet essentially becomes nonstick, which helps with the flip.
• •If you're cooking for more than two, work in batches rather than crowding the pan. Crowded pans steam rather than toast.

Advance Preparation

• •You can cut the holes in the bread the night before. Store the prepared slices and circles in a sealed bag at room temperature.
• •This dish cannot be made ahead. The magic lives in eating it the moment it leaves the pan.

Frequently Asked Questions

Nutrition Information

1 serving (about 200g)