- 2 slices well-browned white-bread toast, buttered well
- 4 extra-large eggs, medium-boiled
Tear each hot, buttered piece of toast into a dozen pieces. Place 12 pieces in one warmed bowl, 12 pieces in another. Cool the eggs slightly under running water, so you can handle them. Cut each one open at the center with a serrated knife, and, with a spoon, scoop the white and runny yolk out of the two halves of each one, dividing the cooked egg evenly among the toast in the two bowls. Toss toast and egg together. Season to taste with salt and freshly ground black pepper. Let sit for a minute, so toast can soften. Serve immediately.