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1
Using a 1 1/2-inch round cutter, cut a hole out of the center of the bread.
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2
Reserve the cut-out part.
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3
Melt 1 teaspoon of the butter in a cast-iron skillet over medium heat.
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4
Place the slice of bread in the pan.
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5
Add the remaining 1/4 teaspoon butter to the hole and let it melt.
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6
Crack the egg directly into the middle of the hole.
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7
Let the egg and the bread cook for about 2 minutes.
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8
The object is to get the bread brown and the egg cooked just right at the same time.
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9
When both the bread and the egg are cooked, use a sturdy spatula to flip over the bread.
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10
Cook for another 2 minutes to brown that side of the bread.
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11
Use a spatula to transfer it from the pan to a plate.
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12
Use a nice crusty sourdough bread cut 1/2 to 3/4-inch thick.
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13
Rub the bread with garlic before punching out the hole, and griddle both sides of the bread before adding 3 tablespoons Roasted Tomato Sauce (page 289) to the hole.
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14
It will spread around the pan.
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15
Crack the egg into the hole.
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16
Spoon another tablespoon of sauce on top of the bread and top with a sprinkle of Parmesan cheese.
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17
Bake in a preheated 375F oven for 4 or 5 minutes, until the egg is done to your liking.
