Eggs in toast with rosemary butter

Ingredients for 4 servings:

• 50 g butter, soft
• 1 garlic clove(s), crushed
• ½ tbsp rosemary, finely chopped
• 2 pinches of salt
• 4 eggs, fresh
• 8 slices of toast
• ¼ tsp Fleur de Sel de Camargue or simply salt
• a little pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

delicious and quick recipe not only for Easter

Rosemary butter: Cream butter and garlic until fluffy and season with rosemary and salt. Toast: Spread all slices of bread with rosemary butter. For 4 slices of toast, cut out 1 roundel (approx. 7 cm in diameter) each, place toast frames on the remaining slices, and press down firmly. Place the slices and roundels on a baking sheet lined with baking paper. Carefully break 1 egg into the indentation. Bake: Bake for approx. 10 minutes in the center of an oven preheated to 200°C (top/bottom heat). Season the eggs with salt. Serve with the roundels. Tip: Crack the eggs one at a time into a small bowl. This way you can remove any eggshells and check that the yolk is intact.