Recipe: Eggs Two Ways

One piece of bread. Two eggs. Some truffle pate. Five minutes. That’s all you need to really unapologetically gorge yourself on a feast of eggs. I’ve noticed that saying something is cooked “two ways” or “three ways” is a way of implying you’ve put lots of effort into diversifying a single ingredient. It makes you think that you’re eating something really quite gourmet. Really, in this case, all you’ve done is toast a slice of bread and cook a couple of eggs. But in the interest of formality, I shall adhere to the recipe format and provide instructions presently.


  • 1 slice of toast (Bologne is really the way to go here)
  • 2 eggs
  • truffle pate or other egg-friendly accompaniments


  1. Cut a circle in the centre of your toast — I used my camera lens cover as a guide, just because it was there.
  2. Melt some butter in a pan and pan-fry the outer ring of bread. Once you’ve flipped it over, tip an egg into the hole and then fry it to your desired consistency.
  3. While that’s going on, bring some water to a boil and then poach an egg. (Just learning how to use these egg poachers, forgive the crappy poaching.)
  4. Toast the circular cut-out in the pan with some butter as well, and place the poached egg on top.
  5. Garnish with your truffle pate.

Feels kind of stupid to write those instructions out, but voila! Eggs two ways.


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