8 slices of bread (1/2″ think slices)
8 large eggs
1/2 cup D’Avolio EVOO or other D’Avolio Fused or Infused Oils
Fresh ground pepper
A few pinches of fine sea salt to taste
Preheat the oven to 350 degrees F. Adjust the rack to the middle of the oven. Line a large rimmed baking sheet with parchment paper. Arrange the bread slices on the baking sheet. Using a pastry brush, liberally coat each slive of bread on both sides with the D’Avolio olive oil of your choice. Using a cookie cutter or other round cutter, cut out a hole (approximately 2 1/2″ in diameter) in the center of each slice of bread. crack an egg into each hole. Season the bread and eggs with salt and pepper to taste.
Bake for 10 minutes or until bread is lightly toaster and eggs are set, but the yolk is still a little runny. For well done eggs with a solid yolk, cook for 12 minutes.