Café-Style Eggs in Butter with Toasted Country Bread

Eggs slip gently into foaming butter scented with fresh thyme, served with toasted country bread for the runny yolks. In the spirit of Restoratives on Separate Tables, they echo early Paris cafés where strangers first ordered alone from a written list.

Serves 2

Every recipe here is free to read.

Ingredients

• 4 large eggs
• 3 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• 4 slices sturdy country bread
• 2 sprigs parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Melt butter in a large skillet over medium-low heat.
2. 2Crack eggs into the skillet and season with salt and pepper.
3. 3Scatter thyme leaves over the eggs and cook gently until whites are set but yolks remain runny.
4. 4Toast the bread slices until golden and rub lightly with the remaining butter.
5. 5Chop parsley and sprinkle over eggs, then serve immediately alongside the toasted bread.