Egg in a Bread

There are many variations of name and recipe for this delicious, quick, simple breakfast (or whenever snack). For example sometimes it’s called Bird in a Basket, and sometimes it’s made with butter instead of olive oil. However you do Egg in a Bread, we hope it starts your day with a smile as it does ours.

Using real organic long-fermented sourdough like ours as well as a real fat such as raw grass-fed butter or pure first cold-pressed organic extra-virgin olive oil is the key to turning Egg in a Bread into energy instead of bloat.

Ingredients:
- Sourdough country loaf (when we don’t have country loaf we use sourdough sandwich loaf)
- Organic pasture raised eggs (corn & soy free if possible)
- Clean sea or spring salt
- Organic extra-virgin olive oil
- Italian herbs mix

*Full disclosure we earn a small commission on any sales placed through Vera Salt.

Making Egg in a Bread:

Create an egg yolk sized hole in each of your slices of bread by removing some of the crumb.

Brush a light layer of olive oil on both sides of each slice.

In a stainless steel pan over a medium heat, heat up enough olive oil to cover the entire bottom of the pan with a super thin layer.

When the olive oil is hot enough to make the pan nonstick, place your bread slices in the pan.

Carefully crack an egg and slide the yolk directly in the hole of a bread slice. We do 1 egg per slice.

Sprinkle each slice with salt and a little bit of herbs.

Lower the heat to a medium-low.

Let it cook for about a minute then flip.
(It’s key to flip it onto more olive oil not bare pan, if you have a big enough pan this is easy enough. If not, lift the slice in a spatula, add a little olive oil to the pan, let it heat for a moment, then flip the slice.)

Sprinkle some salt and herbs on the newly flipped side.

Let it cook for 30-45 seconds.

Enjoy!