Deconstructed Egg & Coffee Breakfast Bowl

1.Prepare the Coffee Milk Dip: In a small saucepan, gently warm the milk over low heat. Whisk in the instant espresso powder and sugar (if using) until fully dissolved. Do not boil. Remove from heat and pour into a small, shallow dipping bowl. Set aside.

2.Prepare the Bread Soldiers: Preheat a skillet or griddle over medium heat. Spread butter evenly on both sides of the bread slices. Toast the bread in the skillet for 2-3 minutes per side, until golden brown and crisp. Once toasted, slice each piece of bread lengthwise into three 'soldiers' (strips). Arrange these soldiers artfully on a serving plate.

3.Cook the Eggs: Heat a small non-stick pan over medium-low heat. Lightly grease the pan with a touch of butter or oil. Gently crack the two eggs into the pan. Season immediately with salt and pepper.

4.Cook the eggs to your preferred doneness. For dipping, soft-poached or sunny-side-up eggs with runny yolks are ideal (aim for 3-4 minutes for sunny-side up).

5.Assemble the Dish: Carefully slide the perfectly cooked eggs onto the serving plate next to the bread soldiers. Ensure the coffee milk dip is easily accessible in its separate bowl.

6.Serve immediately, encouraging the diner to dip the crisp bread soldiers and runny egg yolk into the creamy coffee milk for a unique breakfast experience.