How to Make It
Heat the oil in a medium frying pan over medium-high heat while you cut a hole from the center of the bread. You can use a cookie or biscuit cutter for this, or the rim of a juice glass; just leave at least 1/2 inch of bread all around it.
When the oil is shimmery, swirl it gently in the pan to make sure it’s well coated, then add the bread and crack the egg into the hole. Add the bread “hole” to the pan and toast that, too. Let this all cook for 30 seconds to a minute, until the white is firm enough to flip the bread and the egg together. Cook on the second send for 15 seconds for a runny egg, 30 to 45 seconds for a medium egg, and beyond that for something firmer.
Season with salt and pepper, and eat with a fork and knife.