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For this classic, fun dish you'll use a glass rim or cookie cutter to cut out a hole in the center of sourdough bread, then crack an egg into the hole to cook as the bread toasts in the pan with garlic-herb butter. We're topping ours with prosciutto, chives, and parmesan cheese for even more rich, savory flavor in each bite.
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Remove the spreadable butter from the refrigerator to soften. Wash and dry the chives; thinly slice. Remove the plastic lining between the slices of prosciutto.
In a large pan (nonstick, if you have one), heat the softened butter on medium-high until melted. Add prepared bread in an even layer. Cook 4 to 5 minutes, or until lightly browned. Reduce the heat to medium. Flip the bread, then crack an egg into each bread hole. Season with salt and pepper. Top with the cheese. Cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve each egg-in-a-hole topped with the prosciutto (tearing into bite-sized pieces before adding). Garnish with the sliced chives. Enjoy!
Tips from Home Chefs