• 8 slices of bread (1/2″ thick slices)
  • 8 large eggs (preferably organic and free range)
  • 1/2 cup J. Olive Co. olive oil of choice – J. Olive Co. 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 and adjust a rack to the middle of the oven. Line a large rimmed baking with parchment paper.
  2. Arrange the bread slices on the baking sheet. Using a pastry brush, liberally coat each slice of bread on both sides with the olive oil of your choice.
  3. 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.
  4. Crack an egg into each hole. Season the bread and eggs with salt and pepper to taste.
  5. Bake for 10 minutes – or until bread is lightly toasted and eggs are set, but the yolk is still a little runny. For well don eggs with a solid yolk, cook for 12 minutes.

Special thanks to Veronica Foods for this fantastic recipe!