EGGS IN A BASKET

Makes: 1 to 2 servings; makes 2 toasts

2 slices hearty sandwich bread (½ -to ¾ -inch thick), such as sourdough, whole-wheat or multigrain

3 tablespoons unsalted butter 2 large eggs

Kosher salt

Freshly ground black pepper Chopped fresh chives, for garnish (optional)

1 . Using a2-to2 ½ -inch round cutter (or the bottom of a small drinking glass), cut out the centers of 2 slices sandwich bread. Reserve the centers.

2 . Melt 3 tablespoons unsalted butter in a large nonstick skillet over medium-low heat. Swirl the pan as the butter melts to evenly coat the entire surface. You don’t want to brown the butter — just melt it. The pan is ready when the butter just starts to sizzle.

3 . Add the bread slices with the centers cut out, then nestle the bread rounds next to them. Cook until the bread is toasted and light golden brown on the bottom, 3 to 4 minutes.

4 . Flip the slices and rounds over using a thin spatula. Crack 1 large egg into each hole. (It’s fine if some of the egg white seeps out from underneath the bread slice.) Season the eggs with kosher salt and several grinds of black pepper.

5 . Cover the pan and cook until the egg whites are fully set, the yolk is still runny, and the other side of the bread is golden brown, 3 ½ to 4 ½ minutes. Check the eggs after 3 minutes: If the bread is not browning, increase the heat. For hard-cooked egg yolks, cook for5to5 ½ minutes instead.

6 . Transfer the toasts and the cut-out rounds to a plate. Garnish with chopped chives, if using, and serve immediately.

Note: If your pan is not big enough to fit both the bread slices and rounds at the same time, toast the rounds separately in the pan after the eggs come out, about 4 0 seconds per side over medium-low heat.