Cut a square in the slice of bread large enough for the yolk to fit in. Grease a non stick pan with the oil. Heat pan over medium, place the bread in the pan and allow to lightly toast, about 2 minutes. Turn the bread over, turn the heat down to medium, and crack the egg into the basket. The yolk should fit into the cutout and while some of the white will stay on top of the bread. Allow to cook, about 2 minutes before flipping. Once flipped allow to cook another 3-4 minutes. If you prefer the egg less runny cook for a bit longer.
Hi! My name is Nancy and I am the mother of a child who has food allergies -wheat, soy, dairy, chicken and beef. When I found out I did what any parent would do -I stocked up on cookbooks dedicated to those with allergies and then cleaned out the kitchen of all the offending foods. Afterall, we weren't going to eat lasagna in front of our son while he snacks on a rice cake.
Now nearly a year into this I've figured out how to alter recipes, seperate ingredients and give my family food that they all love (and can eat) without me having to make multiple meals.
Please take advantage of what I've learned!