• Using a small biscuit cutter, about 1 to 1 1/2 inches across, press into the center of each piece of sourdough bread. Twist slightly so the bread “cuts”. Remove the cut out circle.
• Spread butter on both sides of the bread. Set aside.
• Crack each egg into a separate cup or small bowl. Set aside.
• Place a medium to large (big enough to hold both pieces of bread at once) nonstick skillet over medium heat.
• When pan is hot, place bread slices into the pan.
• Cook bread until toasted on bottom.
• Flip bread slices.
• Carefully pour one egg into the hole in each sourdough bread slice.
• Cook until the egg is cooked at your desired level of doneness.
• Remove from pan.
• Add salt and pepper, to taste.
• Serve hot.

Scrabbled and Over Easy Eggs

• For Scrambled Eggs, scramble as desired in the cup or bowl. Then follow above instructions.
• For an Over Easy Eggs, pour eggs into the circles as soon as you put the bread into the pan. Cook for about a minute before flipping the bread with the egg inside over onto the other side. Continue as above.