This is one of the typical breakfasts I make myself on a regular basis. My go-to is a toasted piece of bread with varying kinds of cheese, some kind of sauteed green like spinach or dinosaur kale, with an over easy egg on top. Sometimes I'll throw a slice of bacon in there, perhaps some avocado? It's pretty easy to adjust this recipe based on whatever you have in the fridge and it's a great recipe when you don't want a huge breakfast that's heavy on the carbs or sugar.
INGREDIENTS
- 1 Egg
- 8-10 Leaves of Fresh Basil (Dried totally won't work here)
- 4 oz Goat Cheese (the goat cheese that is coated in herbs de Provence is a great choice here)
- Butter
- Kosher Salt
- Fresh Cracked Pepper
- EVOO
This recipe is pretty simple. Start the slice of bread toasting and simultaneously start heating up the butter in a small cast iron (or non-stick) pan on the stove. Confession: I'm very anti-teflon, so when I need a non-stick pan I almost always use cast iron. Once the butter is hot, crack the egg into the pan and flip when ready to finish cooking over easy. While the egg is cooking I'll often sprinkle a bit of kosher salt and fresh cracked pepper on top of the egg as well.
A trick I use to achieve a runny yolk that isn't too liquidy is to turn off the heat under the pan soon after flipping the egg. Then leave the egg in the hot pan for the next 2-3 minutes which will start to thicken the yolk a bit. Be careful though, if you leave it in there too long you could end up with a fully cooked yolk. I'm sure I don't need to tell you what a travesty that would be, especially when the yolks look like the ones in the picture.
Once the egg has finished cooking, it's just a matter of assembling. Take the toasted piece of bread while it's still hot and smear a generous portion of the goat cheese on top. Then place the basil leaves on top of the cheese, followed by the egg. At this point all that's needed to finish is adding additional salt and pepper to taste, and perhaps a bit of EVOO on top as well. Breakfast of champions.