1. Put all the ingredients except an egg into the bread bucket, activate the kneading button, knead it into a smooth dough and put it in the refrigerator to ferment overnight
2. Take out the next day
3. Exhaust rounding
4. Roll it into an oval about the same width as the toast box
5. Roll up into the toast box, cover with a damp cloth, and place in a warm place to ferment to 2 times the size
6. After the fermentation is complete, preheat the oven at 175 degrees, put it in the middle and lower layer and bake for 33 minutes. When it is baked for 15 minutes, cover with tin foil. After baking, take it out and let it cool and slice it.
7. Take a heart-shaped mold and press it down in the middle of the toast slice
8. The hollowed toast slices are finely coated with olive oil on both sides
9. Beat the eggs with salt and set aside
10. Heat a pan on a small heat, add the toast slices and fry it, turn it over for about half a minute
11. Pour in egg liquid half the thickness of the toast, if you don’t mind the appearance, fill it up
12. Fry until the egg is knotted. If it is full, turn it under. Of course, this may be a bit broken but the deliciousness is not reduced.
13. After frying, eat directly out of the pan
14. Finished product
15. Finished product
