Egg in Bread - Turkish Breakfast Delight

Ingredients

• 4 slice thick bread slices
• 4 piece large eggs
• 4 tbsp butter
• 2 tbsp fresh dill
• 2 tbsp fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Prepare bread wells

   Use a small glass or cookie cutter to cut a 6cm circular well in the center of each bread slice, leaving 1cm border around edges. Remove the center pieces and set aside. The wells should be deep enough to hold the eggs but not go completely through the bread.

2. Heat butter in pan

   Heat 2 tbsp butter in a large non-stick pan over medium-low heat for 1-2 minutes until melted and foaming. The butter should sizzle gently but not brown. Do not let the butter burn or smoke as this will give a bitter taste.

3. Toast bread slices

   Place the hollowed bread slices in the pan and cook for 2-3 minutes on medium-low heat until the bottom is golden brown and crispy. The bread should sound crisp when tapped with a spatula. Do not move the bread too early or it will stick.

4. Add remaining butter

   Add the remaining 2 tbsp butter to the pan around the bread slices over medium-low heat. Let it melt for 30 seconds until foaming and fragrant. The butter will help cook the eggs evenly and add rich flavor.

5. Crack eggs into wells

   Carefully crack one egg into each bread well, keeping the yolks intact. Cook on medium-low heat for 4-5 minutes until egg whites are set but yolks remain runny. The whites should be completely opaque and firm to touch.

6. Season and add herbs

   Sprinkle salt and black pepper over the eggs and bread. Add chopped dill and parsley around the pan for 1 minute on low heat until fragrant. The herbs should sizzle gently in the butter without browning.

7. Finish and serve

   Drizzle olive oil over each serving and cook for another 30 seconds on low heat. Remove from heat when the bread is golden and eggs are cooked to desired doneness. Do not overcook or the yolks will become hard.

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