I don't mean to insult your intelligence by suggesting that you need a recipe for this dead-simple breakfast classic. Rather I offer it as a reminder that good, nutritious fare needn't involve dozens of ingredients, elaborate kitchen gyrations, or even many dirty dishes. If each part of the dish is perfect, the sum of its parts is pretty sublime.
For this you need only a few slices of good whole grain bread, fresh, organic eggs, a pat of creamy butter, a pinch of crunchy salt, and a quick grind of black pepper! Add a slice of Organic Valley's real American Singles cheese for an extra special touch.
-Valorie Lee Schaefer
Spread the bread—both sides—with about half of the butter. Put the rest of the butter into a skillet large enough to hold both slices of bread side-by-side, and melt it over medium heat.
Use a round cookie or biscuit cutter to cut a hole of each slice of buttered bread. Now you have two little buttered “lids!”
When the butter is sizzling but not browned, put both slices of bread and their buttered “lids” in the pan. Break an egg in the center of each slice of bread. Season each egg with a bit of coarse salt ground between your fingers, and a grind of black pepper.
When the egg white has cooked and the yolk is sunnyside-ish but not slimy, flip each slice of bread carefully so the yolks don’t break. Flip the bread “lids’ too.
Use a spatula to peek underneath to ensure that the egg is cooked to taste and the bread is pleasantly brown and crunchy. When you like what you see, flip each bread/egg parcel onto a plate, place the toasted “lid” at a jaunty angle, and serve.
By Valorie Lee Schaefer for Organic Valley