FUN-SHAPED EGG-IN-A HOLE

There’s nothing quite like the beautiful simplicity of an egg on toast. It’s an apt way to launch into the New Year, especially if it’s made with a little more care and attention than your standard version. With nothing more than a cookie cutter (maybe they are still hanging around from all of that holiday baking?), the classic breakfast becomes a sunny way to start the day.

This recipe can be doubled, tripled, quadrupled—scaled up to feed everyone in the house.

1 slice of your favorite bread, preferably a Pullman or other variety with a dense crumb

1 large egg

1 tablespoon unsalted butter, plus softened butter for serving

Kosher salt and black pepper

Use a cookie cutter of about 2 inches in diameter to cut out the center of the bread. Toast the cut-out center in the toaster; set the bread slice aside.

Crack the egg into a small bowl. In a skillet, melt the butter over medium-low heat. Place the bread slice in the pan and pour the egg into the center. Season the egg with salt and pepper and cook until the yolk begins to turn opaque, about 1 minute. Using a large spatula, flip the bread over and fry until the bread is golden and the yolk is cooked to your liking, about 1 minute more for over-easy. Serve immediately, with the toasted cutout and softened butter for spreading.