This simple, healthy breakfast is a staple and a great way to start your mornings off right.


  • 8 slices of bread (1/2″ thick slices)
  • 8 large eggs (preferably organic and free range)
  • 1/2 cup olive oil of choice – any UP EVOO or infused olive oil such as Baklouti, lemon, garlic, mushroom sage, butter, gremolata, add a drop of truffle (for a seriously luxurious experience).
  • Fresh ground pepper (optional) to taste
  • A few pinches of fine sea salt (to taste)


  1. Preheat the oven to 350 F.
  2. and adjust a rack to the middle of the oven.
  3. Line a large rimmed baking with parchment paper.
  4. Arrange the bread slices on the baking sheet.
  5. Using a pastry brush, liberally coat each slice of bread on both sides with the olive oil of your choice.
  6. Using a cookie cutter, or other round cutter, cut out a hole (approximately 2 1/2″ in diameter) in the center of each slice of bread.
  7. Crack an egg into each hole.
  8. Season the bread and eggs with salt and pepper to taste.
  9. Bake for 10 minutes – or until bread is lightly toasted and eggs are set, but the yolk is still a little runny.
  10. For well done eggs with a solid yolk, cook for 12 minutes.

Serves 8

Re-posted from the Veronica Foods blog.