Summary

Ingredients

• 50 g butter, soft
• 1 clove (s) garlic, pressed
• 0.5 tablespoon ½ rosemary, finely chopped
• 2 pinches salt
• 4 egg (s), fresh
• 8 slices toast
• 0.25 teaspoon ¼ salt, fleur de sel de Camargue (or just salt)
• little pepper

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Instructions

1. Rosemary butter:
2. Mix the butter and garlic until foamy and season with rosemary and salt.
3. Toasts:
4. Brush all bread slices with rosemary butter. For 4 slices of toast, cut out 1 roundel (approx. 7cm diameter), place the toast frame on the remaining slices of bread, press down firmly. Place the toast slices and roundels on a baking sheet lined with baking paper. Carefully slide 1 egg each into the recess.
5. To bake:
6. About 10 minutes in the middle of the oven preheated to 200 degrees. Season the eggs with salt. Serve with rondelles.
7. Tip:
8. Beat the eggs one by one in a bowl. So you can still remove eggshells and check whether the yolk is whole.