Fried eggs in bread

A hearty quick dish - fried eggs in a crispy toast. A great option for a spectacular breakfast made from the simplest products.

Ingredients

• Rye-wheat bread - 2 slices (75 g)
• Eggs - 2 pcs.
• Salt to taste
• Ground black pepper - to taste
• Butter - 15-20 g
• For filing (optional):
• Lettuce leaves - 2-4 pcs.

Directions

1. Prepare foods according to the list. Instead of rye-wheat (or, simply, "gray") bread, you can use white, rye, bran, whole grain or any other bread to your taste.
2. Cut the bread into slices about 1 cm thick.
3. Using a glass, cut out the crumb in the center of each slice of bread. Save the removed piece of bread crumb.
4. Divide the butter into 4 parts (about 5 g each). Heat a skillet over medium heat and brush with one part butter.
5. Place the bread in a skillet and, pressing with a spatula, fry for 1-2 minutes, until golden brown.
6. Turn the bread over, place another piece of butter in the center. Press the bread against the surface of the pan with a spatula and heat for a few more seconds to melt the butter.
7. Break one egg into the hole in the bread. Reduce heat to low and cook the toast with egg for another 3-5 minutes, until the protein is fully cooked and the desired degree of yolk readiness. The pan can be covered with a transparent lid with a steam outlet for easy viewing of the cooking process.
8. Turn off the heat, lightly salt and pepper the egg. Then transfer the toast with scrambled eggs to a plate.
9. Cook the second scrambled eggs in the bread in the same way.
10. Fry the remaining breadcrumb over low heat for about 1-2 minutes on each side.
11. Place the fried egg croutons and toasted crumb on a plate. Garnish with lettuce leaves if desired and serve scrambled eggs in bread to the table.
12. The original scrambled eggs in bread are ready. Toasted bread crumb can be dipped in liquid egg yolk, and the remaining crouton can then be eaten as a sandwich.
13. Bon Appetit!