Want a fun breakfast or brunch idea for mom? Check out this classic with a twist that is sure to be a hit. It looks way more complicated than it actually is, which earns big points with any audience. Top it with jalapeño pepper slices or bacon to add some extra flair.
- 1 large slice bread, such as sourdough, challah, country, or whole wheat (firmer bread is good), about 1/2 inch thick
- 1 1/2 teaspoons unsalted butter
- Nonstick cooking spray (optional)
- 1 large egg
- Kosher or coarse salt and freshly ground black pepper
- Sliced jalapeños
- Crumbled cooked bacon
Using a cookie cutter, the rim of a glass, or whatever works, cut a 2- to 3-inch circle (or heart) in the middle of the slice of bread. Set aside the cutout piece of bread.
Melt the butter in a small nonstick skillet with a lid, or a small skillet sprayed liberally with nonstick cooking spray, over medium heat. Place the slice of bread in the skillet with the cutout piece next to it and lightly toast them, about 2 minutes. Flip the toast and cutout with a spatula.
Crack the egg into the hole in the bread and season it with salt and pepper to taste. Cook until the bottom of the egg is set, about 2 minutes, then cover the pan with the lid for about 1 to 3 more minutes, peeking to see that the top of the egg firms up as you like it.
Using the spatula, transfer the egg in the toast to a plate and top it with the bacon and/or jalapeños if you like, and the toasted bread cutout, which you can use for dipping into the yolk. Repeat as needed.