Mornings can be crazy (we call it Pandemornium sometimes), so add some goodness to the crazy and you're set up for a perfect day. Eggs are a staple at our house. And bread. Our favorite bakery is closed on Sunday and Monday, so a Tuesday bakery run is a must. In case it falls off the to-do list, I try to keep some English muffins in the freezer, just in case.
Yes, I prefer the crusty multi-grain loaves from Charleston Bread, but in a pinch, the darkly toasted muffin is a fine canvas for my bed of arugula and egg over easy--enrobed with habanero jack. Tidy enough to eat in traffic, if necessary, but better at the kitchen table. Set the alarm, brew some coffee. Read the paper. Happy Cooking!
Crazy Good Breakfast Sandwich
2 slices whole grain bread
1 teaspoon pat of butter
Sprinkle of grated pepper jack cheese
Pinch of salt and ground pepper
Handful of fresh greens (I keep arugula and spinach on hand)
Additional goodness of your choosing--roasted bell peppers, tomato slices, avocado
TOAST the bread while you cook your egg.
HEAT a small skillet over medium heat and melt the butter, swirling the skillet to coat.
CRACK the egg into the skillet and sprinkle with salt and pepper.
COOK until the egg white looks set, about 2 minutes. Here comes the fun part...
FLIP the egg over and sprinkle with cheese (As Julia Child says, "you have to have the courage of your convictions!") You can also flip it the old fashioned way with a spatula.
COOK until the desired degree of doneness, about 1 minute for 'over easy' or a little longer for 'over medium.' Crank up the heat if you like a crispy edge.
PILE some greens onto one slice of toast and slide the egg onto the greens.
TOP with the other slice of toast (or serve open-face if you prefer).
Makes 1, but you can easily make a dozen.