Everybody loves a breakfast sandwich! Check out one of my standards...
Today I enjoined it with Dave's Rockin' Rye bread, but this is the ingredient that I swap out whenever I want to mix things up a bit. The rest of this sando's preparation is always the same, and it's always 'oh so good.'
2 x slices of bread
2 x organic, cage free eggs
1 x sprinkling of thyme(fresh if you have it)
1 x sprinkling if sea salt
1 x drizzling of EVOO
Step 1: Fried Eggs
Throw your bread in the toaster and heat a drizzle of extra virgin olive oil in a saucepan over medium heat. I fry two eggs in a nice non-stick saucepan that is sized perfectly for keeping the two eggs together.
When the eggs are 3/4 of the way cooked, I flip them 'chef style' using the pan and a flick of the wrist. It's good to swirl the eggs in the pan a second to make sure they're free before you flip. If they're not free, try a little more oil next time. And I'll admit, I do cheat and use a spatula to break them free, sometimes. ;)
Once flipped, I sprinkle on the thyme. Another 30 seconds cook time and they're done. I sprinkle on the salt just before sliding the eggs onto my toast.
Step 2: Admire Your Work, Spread the Sauce
Once the eggs are on the toast I usually take a second to congratulate myself for making such a pretty breakfast.
Then, I use a fork to methodically break the yolks and 'spread the sauce' around evenly.