Don’t knock these until you try them. They’re a proper old family favourite. Despite extremely ambitious kitchen creations, my dad’s cooking isn’t exactly widely celebrated, but I’ll give him this — when I was a kid he always knew how to pull out the stops to impress me in the kitchen. I remember making these with him early one Sunday morning for my mom and thinking to myself that he was the coolest dad in the world! The addition of sweet chilli sauce might not get the approval from my old fella, but I think it goes quite nicely.
2 slices of bread
A good knob of butter
1 tbsp olive oil
2 large free-range eggs
A little sweet chilli sauce, to serve
Cut two circles out of the centre of the bread using a pint glass. Melt the butter with the olive oil in a large non-stick frying pan over a medium-high heat. Put the bread in the pan and fry until golden.
Turn the bread over and crack the eggs into the holes and continue to fry until the eggs turn from translucent to white. You can speed this up by covering the pan.
Serve straight away with a little sweet chilli sauce on the side.