Instructions
With a glass or cookie cutter, cut out a circle, 2 inches (5 cm) in diameter, in the middle of each slice of bread.

In a frying pan large enough to hold the two slices of bread, melt enough butter over medium heat to nicely coat the bottom. Put the bread in the pan and break an egg into each hole. Sprinkle with salt and pepper.

When the egg white is almost cooked through but the yolk is still very runny, check the underside of the bread to make sure it is golden. Add more butter if necessary. Gently flip the toast and egg over and cook briefly until the underside is golden but the yolk is still runny. Eat immediately. Serve with ketchup or Tomato Chutney if you wish.

Tomato Chutney
5 cups (1.2 L) tomatoes, peeled and cut into chunks or 3 28-oz. (796 mL) cans tomatoes, drained and peeled
¾ to 1 cup (180 to 240 mL) sugar
1½ inch (3.8-cm) piece of ginger, about 1 inch (2.5 cm) in diameter, peeled and grated
3 Tbsp. (45 mL) minced garlic
½ tsp. (2.5 mL) crushed red pepper flakes
1½ to 1¾ cups (360 to 420 mL) cider vinegar
1½ tsp. (7.5 mL) kosher salt

Combine all the ingredients in a heavy-bottomed stainless steel pot, starting with ¾ cup (120 mL) sugar and 1½ cups (360 mL) cider vinegar. Simmer over low heat until thick, stirring occasionally. There should still be some texture to the tomatoes. This should take about 1 to 1½ hours, depending on the water content of the tomatoes. Canned tomatoes will cook in less time. If there is still a lot of liquid left, increase the heat and bring the chutney to a simmer, but watch that it doesn't burn and that the tomatoes don't reduce to a paste.

Tomatoes vary in acidity, depending on the type and the season. Taste and add more sugar and vinegar, if needed. If you add more sugar, heat until the sugar has dissolved. Cool. Taste again, and if the cooled chutney needs more sugar or vinegar, add those now, reheat the chutney, and let it cool again before using. Tomato chutney will keep in the refrigerator for 1 month or can be canned using traditional methods.

COOK'S TIP
If using canned tomatoes, the drained juice can be used in your favorite soup or risotto recipe. Or, freeze the juice in ice trays and use the cubes for Bloody Marys.

This recipe is from Linda Haynes, The ACE Bakery Cookbook.


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