Egg on bread

Ingredients for 2 servings:

• 2 slice(s) of bread, not too big, brown bread or wholegrain bread (please not dry)
• 2 eggs, for larger slices of bread maybe 4
• a little fat for the pan (margarine or butter)
• Salt
• possibly chives

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

the ugly duckling among fried eggs

Egg on bread is from my childhood; that’s what we called THE egg with bread from the pan. Simple and quick to make, yet something different from the traditional fried egg. The pan is heated with a little fat; butter burns faster than margarine, so be careful. Then the slices of bread are fried on both sides until slightly crispy. The first egg is cracked over a slice of bread and immediately spread around the slice with a spatula, making sure that the egg gets on both sides. This naturally breaks the yolk, which is how it’s supposed to be. Then fry one side first and then cover the next slice of bread with the next egg, doing the same. After a short while, carefully turn the slices of bread over and cook the other side. Place on a plate and season lightly with salt; a little chives add extra flavor. You can also toast the bread in a toaster, but I prefer to make it in a pan – like I used to.