Egg in Toast

Using a knife, cut the largest possible round hole into the slices of toast bread so that a whole egg can easily fit into it without overflowing.

Take a large pan and melt butter in it over low heat. Then increase the heat to medium and place the slices of toast bread and the cut-out circles into the pan. Fry the circles for 2⁠–⁠3 minutes on each side. Fry the bread slices with the hole for 30⁠–⁠60 seconds, then flip them, reduce the heat to low, and press them onto the pan so that the eggs do not leak out from underneath later.

Crack an egg into the hole of each bread slice. If it starts to leak, quickly press the bread back onto the pan ⁠–⁠ this will cause the egg white to stick to the bread and prevent further leakage. Cover the pan with a lid and fry the eggs in toast for 3⁠–⁠5 minutes over low heat until the whites are firm but the yolks are still runny.