Ingredients
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2
slices
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|
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2
large
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eggs
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|
to taste
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salt and pepper
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1
pinch/es of
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red chili flakes, crushed
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|
to taste
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butter
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Preparation
- Separate the eggs by placing the egg whites into a medium mixing bowl and reserving the egg yolks in 2 small ramekins, separated and being careful not to break the yolks.
- Pre-heat the oven to 450 degrees Fahrenheit and line a small sheet pan or baking dish with parchment paper.
- With electric beaters or a standing mixer whip the eggwhites on high until stiff peaks form, as you would a meringue.
- Evenly divide the eggwhites into 2 heaped mounds on the prepared sheet pan and with the back of a spoon create a well in the middle which will cradle the egg yolk. Be sure to build up the sides enough to hold the egg yolk.
- Bake the egg whites at 450 degrees F for 2 minutes, then carefully add the egg yolks to the wells you made and season with a bit of salt and pepper and a pinch of crushed red chili flakes.
- Bake a further 3 to 4 minutes until the egg yolks are cooked to your liking.
- Serve straight away with the toast.
