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1
In a skillet/large saute/flattop (medium-high heat), add clarified butter, then the kolache bread (1-pc.).
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2
Toast on both sides.
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3
Dont be frugal with the butter, that richness is important.
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4
Next heat up the (I prefer the pork shoulder over the brisket).
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5
Then fry an egg, sprinkling about 2 tsp.
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6
of the herb mix on the egg as it cooks.
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7
Do this before the egg is done.
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8
You wanna cook that herb flavor into the egg to a soft medium on the yolk.
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9
Theres no sauce, just the runny yolk and the herb flavor.
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10
Season with salt & pepper.
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11
So, on the plate: toast then then egg.
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12
Thats it!
