You will need:
- 1 slice of bread
- 1 small or medium egg
- a large cookie cutter
- a baking sheet
Heat your oven to 200°C, 400°F, gas mark 6, before you start.
The toast needs to be eaten as soon as it’s cooked.
You can use any cutter that makes a hole that is big enough to put an egg in.
Dip a paper towel into some margarine. Then, rub margarine all over the baking sheet, to grease it.
Using a knife, spread margarine on one side of the slice of bread. Then, press the cutter into the middle of the bread.
Lift out the shape you have cut out. Put both pieces of bread onto the baking tray, with the margarine side upwards.
Break the egg onto a saucer. Then, carefully slide the egg into the hole in the bread. Put the baking tray in the oven.
Bake the bread and egg in the oven for seven minutes, or for a little longer if you don’t like a runny egg yolk.
Wearing oven gloves, carefully lift the baking shet out of the oven. Then, life the pieces of toast onto a plate (use a fish slice).
Recipe taken from Usborne’s Easter Cooking, £4.99 (ISBN: 9781409545880)