- 1 x 2cm thick slice of sourdough bread
- 2tsp rapeseed oil
- 1 medium egg
- 1tbsp of grated mature hard cheese
- 2 springs of parsley, chopped
Tear a circle of bread from the centre of the slice which is about the size of a fried egg and reserve.
Conventional Cooking: Brush both sides of the bread with a little oil and fry 1 side for 2 minutes in a non-stick frying pan, turn the bread over and crack the egg into the hole in the middle, cook gently for 2 minutes. Transfer to a baking tray and sprinkle with cheese, place under a pre-heated grill for 1-2 minutes until golden brown.
Meanwhile, place the circle of bread and parsley into a small food processor to make crumbs, heat the remaining oil in the same frying pan and fry the crumbs for 1-2 minutes until golden brown. Serve sprinkled over the toasty eggs.
2, 3, 4 and 5 Oven AGA: Place a circle of Bake-O-Glide on the Simmering Plate. Brush the bread with a little oil and lightly cook (really ‘frying) one side on the Bake-O-Glide. Turn the bread over and crack the egg into the hole, close the Simmering Plate cover over the egg in toast and cook for about 1-2 minutes, until the egg is done to your liking. Finish with the fried herby breadcrumbs.