1. Take a glass and press its mouth into the center of the bread until the circle of bread under the glass can lift out.
  2. Place the bread center aside.
  3. Heat 1 tsp. olive oil in a sauté pan over medium heat.
  4. Once the oil is hot, place the bread with the hole in it in the pan.
  5. Cook both sides of the bread until golden.
  6. Crack the egg into the bread hole. Cook the egg in the hole until the bottom of the egg becomes solid.
  7. Reduce the heat to low.
  8. Then, with a wide spatula flip the egg in a whole toast.
  9. Cook for another few minutes, depending on whether you prefer a soft or a hard yolk (3-5 minutes for soft, 7-10 for hard).
  10. When ready, plate the egg.
  11. Then, add the other teaspoon olive oil to the pan. Increase heat to medium.
  12. Lay the circle bread cut-out in the pan. Coat both sides with the oil.
  13. Cook until the outside of the bread is crisp and the inside still soft.
  14. When it’s ready, place the bread round on top of the egg-in-the hole.
  15. Salt to taste.
  16. Serve.