6 slices thick hearty bread, cut ¾–1 inch thick

2 Tbsp extra virgin olive oil

3 Tbsp unsalted butter

2 cloves garlic, peeled and smashed

3 sprigs thyme

6 large eggs

Kosher salt, to taste

Freshly ground black pepper, to taste

2 Tbsp grated Parmesan

Flaky sea salt, to finish

Chives or parsley, thinly sliced

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Preheat oven to 375°F (190°C) and line a sheet pan with parchment paper.
Cut a hole in the center of each bread slice using a round cutter or knife.
Brush both sides of the bread with olive oil and place on the sheet pan.
In a small saucepan, melt butter with garlic and thyme until fragrant, then discard garlic and thyme.
Drizzle infused butter over bread slices.
Crack one egg into each bread hole.
Season with kosher salt and black pepper.
Bake 12–15 minutes, until whites are set and yolks are done to your liking.
Sprinkle with Parmesan, flaky sea salt, and chives before serving.

Use sourdough, multigrain, or country bread for sturdiness.

Swap thyme for rosemary or sage for different flavor.

Bake longer if you prefer firm yolks.

Toast bread cut-outs separately for dipping.