Eggs in a Basket

Instructions

1. Prepare the bread
   Using a 2.5-inch round cookie cutter or the rim of a glass, cut a hole in the center of each bread slice. Save the cut-out circles to toast separately.
2. Heat the pan
   Place a large non-stick skillet over medium heat. Add 2 tablespoons of butter and allow it to melt, swirling to coat the pan evenly.
3. Toast the bread
   Once the butter is melted and slightly bubbling, place 2 slices of the cut bread into the skillet. Cook for about 2 minutes until the bottom side is golden brown.
4. Add the eggs
   Crack an egg into each hole in the bread. Season each egg with a pinch of salt, pepper, and paprika if using. Cook for 2-3 minutes until the whites begin to set.
5. Flip and finish cooking
   Using a wide spatula, carefully flip each slice. Add a small piece of butter to the pan next to each slice. Cook for another 1-2 minutes for over-easy eggs, or longer if you prefer the yolks more cooked.
6. Cook remaining slices
   Transfer the cooked eggs in baskets to plates. Add the remaining 2 tablespoons of butter to the pan and repeat the process with the remaining bread slices and eggs.
7. Toast the cut-outs
   In the same pan, toast the reserved bread circles until golden brown on both sides, about 1 minute per side. These make perfect dippers for the egg yolks.
8. Serve and garnish
   Arrange the eggs in baskets on plates with the toasted bread circles. Sprinkle with fresh chives and parsley. Serve immediately while hot and crispy.