Ingredients:

  • 4 thick slices sourdough bread (about 2cm thick)
  • 4 large eggs
  • 4 tablespoons heavy cream
  • 2 tablespoons unsalted butter, melted
  • Sea salt and black pepper to taste
  • 1 tablespoon fresh chives, finely chopped

Instructions:

  1. Preheat your oven to 200°C. Cut your sourdough into 2cm thick slices. Note: Thin bread will disintegrate under the weight of the egg.
  2. Use the back of a large spoon to firmly press down the center of each bread slice, leaving a 1cm border around the edges. Press until the center is flat and compact.
  3. Brush the edges and the pressed down center of the bread with the melted butter. Note: This creates a fat barrier that prevents the cream from soaking in too quickly.
  4. Carefully crack one egg into each bread well. If the white spills over a bit, don't worry — it will just get crispy on the tray.
  5. Drizzle exactly 1 tablespoon of heavy cream over the top of each egg, specifically aiming for the area where the white meets the yolk.
  6. Sprinkle a pinch of sea salt and a generous crack of black pepper over each egg.
  7. Slide the tray into the center rack of the oven. Bake for 12 minutes until the whites are opaque and the bread edges are golden.
  8. Remove from the oven and let rest for 1 minute. Sprinkle with fresh chives and serve immediately while the yolk is still molten.