Heart-shaped eggs in toast

Serves 2 You will need:

2 slices of bread (try white yeast, wholemeal or sourdough bread, see my Top Tip, above) 1 tablespoon olive oil 15g-25g butter 2 eggs Sea salt and freshly ground black pepper 1 If you wish, you can remove the crusts from the slices of bread, but it’s fine to leave them on also. Then, using a heart-shaped cutter in which a fried egg will fit, cut out a heart from each slice of bread. 2 Place a pan, in which the two slices of bread and the hearts will fit, on a medium-to-high heat, and allow it to get warm. Add in the olive oil and 15g of the butter. Allow the butter to melt and foam, then add the slices of bread and the hearts. 3 Cook the bread and the hearts on one side until they are golden brown underneath, then turn them over to the other side, adding some more butter if the pan is dry. Crack an egg into each cut-out heart and season with sea salt and freshly ground black pepper. Cook the eggs for a few minutes, covering the pan with a plate or saucepan lid for a couple of minutes until the egg is just cooked, or until it is cooked how you like it on top. Take out the hearts of toast when they’re golden on both sides, and keep them warm on two warm plates. 4 When the eggs-in-toast are cooked how you like them, slide them off the pan, and place them on warm plates, with the heart toasts on the side. Serve straight away.