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
- Cut a circle in the centre of your toast — I used my camera lens cover as a guide, just because it was there.
- 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.
- 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.)
- Toast the circular cut-out in the pan with some butter as well, and place the poached egg on top.
- Garnish with your truffle pate.
Feels kind of stupid to write those instructions out, but voila! Eggs two ways.