What's For Breakfast: Eggy in a Basket

I woke up this morning with a sudden desire to make eggy in a basket -- basically an egg cooked in a slice of bread. Since we had a loaf of sourdough bread leftover from dinner, I decided to use that as my source of bread. Unfortunately, I had a bit of an issue cutting out a flat slice, as you'll see in the image below . . .

Eventually, however, I managed to cut out two fairly-even slices. I used the open-end of a wine glass to cut a hole in the middle of the bread. (Obviously, a round cookie cutter would do the job, too -- I just don't happen to have one!) To make the eggy in a basket, first I melted about 1 tablespoon of unsalted butter in a large skillet over medium heat. After the butter had completely melted, I added the slice of bread and moved it around a little bit to coat it in the butter. Next, I cracked an egg into the hole in the bread slice. Since my bread was not exactly even on the bottom, a little bit of the egg white leaked out, however, I tried to smoosh down the leaky side a little bit so that the egg white would cook up, thus stopping the leak.

I seasoned the egg with fine sea salt and freshly ground pepper. After the egg set, I flipped it over and cooked the other side. If you like you could add a bit more butter to the skillet prior to flipping the egg; I opted not to do this for my serving. Cook the for another 1-2 minutes, and then remove from the heat and serve! Toast and egg all-in-one -- couldn't be better.