YIELD Serves 2

My husband made organic beer bread to take to a tailgate party for the South Carolina/Florida football game last week and I kept part of it to be used as the base for breakfast this morning. The eggs are cooked over easy so that you just seal in the yoke. That way the yoke runs all over the bread seeping into the dense crevices making for a gooey and delicious breakfast. When you're cooking the egg I like to use just a sliver of really good local butter and then while it's still pretty raw I like to add a pinch of sea salt just to highlight the flavor of the egg. Flip the egg once and you're done.

You should be able to barely pour the dough into the loaf pans and when you do, make sure that it reaches to the edges so that it rises properly. This is a quick rise bread which means that you don't have to let the dough rise.

You can vary the kind of beer that you use for the recipe but I tend to like a good organic dark beer. Slices are good toasted, or you can rewarm the whole loaf in the oven. The quality of the beer really matters here so don't skimp. I think Samuel Smith adds some great richness to the bread. Do not use a stout, it will make the bread too dense.

INGREDIENTS