Serves 2

Ingredients

2 slices whole-wheat bread
2 tablespoons butter, softened
2 large eggs
kosher salt and pepper
1 cup berries (such as blueberries, raspberries, or blackberries)
1 cup plain yogurt
2 tablespoons sliced almonds, toasted (optional)

Directions

1. Spread the top of each slice of bread with ¼ tablespoon each of the butter. Using a round cookie cutter or drinking glass, cut a 2½- to 3-inch hole in the center of each slice of bread, reserving the cutout pieces.

2. Heat the remaining 1½ tablespoons of butter in a large nonstick or cast-iron skillet over medium heat. Place the bread and the cutouts, buttered-side up, in the skillet. Crack 1 egg into each hole. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook until the underside of the bread is golden, 3 to 4 minutes. Flip and cook the egg to desired doneness, 1 to 2 minutes for a runny yolk.

3. Divide the berries and yogurt between two bowls and sprinkle with the almonds (if using). Serve with the eggs.

Tip

A hard-boiled egg in its shell will twirl freely when spun on its side. A raw egg will wobble.