Ingredients:

  • 1 slice (40g) sprouted whole-grain bread
  • 1 tsp (5ml) extra-virgin olive oil
  • 1 large (50g) pasture-raised egg
  • 1 pinch (0.5g) sea salt
  • 1 pinch (0.5g) freshly cracked black pepper

Instructions:

  1. Lay the whole-grain bread slice on a flat surface.
  2. Press a 2-inch circular cutter firmly into the center of the bread to remove a circle. Set the cutout piece aside.
  3. Season the cutout piece with a tiny pinch of salt.
  4. Heat the olive oil in a non-stick skillet over medium heat until it shimmers.
  5. Place the bread slice and the cutout circle into the pan.
  6. Cook for 2 minutes until the bottom is a deep, mahogany-colored gold.
  7. Flip the bread and the cutout circle simultaneously.
  8. Immediately crack the egg directly into the center hole of the bread.
  9. Sprinkle the salt and pepper over the egg.
  10. Cover the pan with a lid for 2–3 minutes to steam the top of the whites while keeping the yolk runny.
  11. Remove from heat once the whites are opaque and the edges of the bread are crisp.