What a breakfast – and perhaps the easiest/low-mess way to make eggs.
Start by toasting some sourdough. Mine wasn’t ultra fresh, so I topped it with some gorgeous French butter when it came out of the toaster. While the butter melts on the bread, prepare your egg (or two) by cracking them into a nonstick pan. Season with salt, pepper, dill, and smoked paprika, top with the shredded cheese of your choosing, and use a spatula to make sure it’s all about the same size as your bread slice. Cover with a lid and cook over medium heat until the whites are set. remove the lid and flip the eggs so the cheese has a chance to get a little crispy. Flip again and slide the whole thing onto your toast. Cut into it and watch the eggs run beautifully over your plate.
I made this on a recent weekend when I felt I “deserved” a real breakfast. Every once in a while, we’re worth a little effort. Turns out, this didn’t require much effort at all, which makes it feel even more luxurious.
Peaches to Apples 