Ingredients:

  • 115 g sourdough bread, 2 thick slices (about 1 inch / 2.5 cm thick)
  • 28 g unsalted butter (2 tbsp), divided
  • 4 large eggs, straight from the fridge
  • 30 ml heavy cream (2 tbsp)
  • 25 g finely grated Gruyère (about 1/4 cup), optional but recommended
  • 1.5 g fine sea salt (1/4 tsp)
  • 0.3 g freshly ground black pepper (1/8 tsp)
  • 4 g finely snipped chives or parsley (1 tbsp)

Instructions:

  1. Set an oven rack in the middle position and preheat the oven to 400°F (200°C).
  2. Crack each egg into a small cup. Season the eggs with the salt before they go into the skillet. Measure the cream, Gruyère and chives and keep them within reach.
  3. Melt 1 tbsp (14 g) of the butter in a 10-inch oven-safe skillet over medium heat until it foams and the foam begins to subside. Add both bread slices and toast for about 2 minutes, until the bottoms are deep golden brown and the edges look crisp. Flip the slices and toast for 1 more minute, until firm at the edges and dry on top. If the butter darkens quickly, lower the heat.
  4. Use the back of a spoon to press a shallow dip into the center of each slice.
  5. Slide 2 eggs onto each slice, spaced about 1 inch apart, keeping the yolks on the bread and not on the pan. Season the whites with a pinch of salt and pepper. Drizzle 1 tbsp (15 ml) of cream over the whites of each slice, keeping it off the yolks. Dot the remaining 1 tbsp (14 g) of butter over the bread and sprinkle the Gruyère around the eggs.
  6. Transfer the skillet to the oven and bake for 6 to 8 minutes. Check at 6 minutes. The eggs are ready when the whites are opaque and fully set and the yolks still wobble slightly when the pan is shaken gently.
  7. Remove the skillet and let it rest for 1 minute. Scatter the chives over the top and serve right away from the pan or on warmed plates.