ingredients

4 white 4 egg yolks
1 slice of bread (40 g)
1 tbsp. to c. curved capers
Parsley
1 lemon
l Butter

Equipment

1 small nonstick skillet
1 plate 1 good knife
2 small egg dishes going on fire
Scissors

Steps

Step 1

In advance: on the plate, peel half of the lemon with sharp, tip to tip; then remove the quarters of this half without the skin; cut them into cubes, put them in the frying pan with the juice and the pressed juice of the other half of the lemon. Add 5 g butter, capers drained, salt.

2nd step

5 min before serving: cut the bread into small cubes. Put them in the pan with 5 g butter, brown over low heat; return, add 5 g butter, brown again.

Step 3

At the same time, to serve: Heat 5 g butter in each egg dish over low heat. Pour 2 egg whites into each one, salt, take them over low heat. Heat the pan. As soon as the whites are set, put the yolks on it, pepper, pour the contents of the pan from its first broth, sow the croutons, then the parsley, chopped over the dishes.