A childhood favourite. Buttery toast surrounds an egg with a perfectly runny yolk, but the taste is so much more than the sum of its parts.
Cut out a 2 inch (5 cm) hole from your piece of bread using a glass or cookie cutter. Set bread aside.
Melt butter in a small pan over medium-low heat. Add the bread-with-a-hole and the leftover bread circle, swirling them around in the pan, to soak up the butter.
Gently crack an egg into the hole. Cook for approximately 2 minutes, until the whites on the bottom have set. Carefully flip over the bread, as well as the bread circle, again swirling them in the butter, and cook for an additional 30 seconds to 1 minute. You should now have golden toasted bread and an egg with a soft yolk.
Serve topped with slices of avocado, your favourite herbs, and freshly cracked salt and pepper.