Fire Plate Egg Toast

Use a glass or cookie cutter to cut a hole in the center of each slice of toast. Chop the chives. (Optional: Have 2–4 slices of bacon ready.)

Preheat a fire plate/plancha or large skillet over medium heat.

Melt 1 tsp of butter for each side of the toast. Briefly toast the bread and the cut-out “center” in the butter until golden, then flip them over.

Crack one egg into each hole. Reduce the heat slightly if needed so the eggs set gently.

Sprinkle the cut-out circles with grated cheddar. (Optional: Fry the bacon separately until crispy and place it on top of the cheese.)

Cook the toasts for 3–5 minutes until the egg whites are set and the yolks are still soft, depending on your preference. If needed, briefly cover the pan so the eggs set faster on top.

Season with Rock’n’Rubs "The Winner Steaks it All – Classic" and sprinkle with chives.

Immediately top with the cheese cut-out (and bacon) and enjoy with fresh bread or toast.

For extra crispy edges, lightly spread butter on the toast before the first toasting.