Sunday Brunch: Birmingham Eggs

Here’s something easy and cute! I have no clue why it is called Birmingham Eggs, but there you go:

For 1 portion:
  • 1 bread slice (the toasting kind)
  • 1 egg
  • some butter
  • salt to taste

Looks fancy and is easily made. Just follow the recipe:

  • Melt some butter in a skillet.
  • On a plate, cut out the centre of the bread slice. Leave the centre in it and add into the skillet. Fry it on both sides. Take the centre out.
  • Carefully break the egg into a small bowl – make sure the yolk stays intact. Remove any egg shells and pour the egg into the ‘breadframe’. Make sure the whites reach into all four corners, fusing with the bread.
  • If the whites start to bubble, poke a hole and fill it with some still-liquid egg whites.
  • When the whites set, transfer onto a plate (preferably warmed plate) and serve immediately.
  • Et voila!
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