My ‘Recipe of the Week’ title worked for a bit– it encouraged me to post once a week, not that I always obliged. I want to post more than that, and since most of my posts are recipe related, it’s becoming irrelevant.
One of my most recent creations was a spin-off of a Joy the Baker post, The Simple Lunch. Her’s looked divine, but per my pal’s request, we added cheddar cheese and an over easy egg. We also used sourdough bread, because it’s almost always on hand here and adds an extra ounce of flavor. We ate these delightful sandwiches for breakfast, but I’d love them any time of day.
2 slices sourdough bread
1 tbsp olive oil, divided
salt and pepper to taste
2-3 oz cheddar cheese
Non-stick cooking spray
Preheat oven to 350, drizzle each piece of sourdough with 1/2 tbsp of olive oil, and sprinkle with salt and pepper. Place on cookie sheet and bake for approximately 10 minutes, or until bread is golden and cheese is melted.
While bread is toasting, heat a pan over med-high heat and spray with non-stick cooking spray. Cook both eggs until whites are solid enough to flip without breaking the yolk and are just over easy. (The runnier the better!)
Place one egg on one piece of toast and enjoy.