Fried eggs, toast. Not exactly blog worthy, right? Whatever, it’s Saturday morning, I slept in, I’m hungry now and it sure beats a bowl of artificially sweetened, milk coloring, factory processed simple carbohydrates. For this one, you’ll need two pieces of good bread (whole grain or something with nuts in it works really well), two eggs and a little butter.

Heat a skillet (I like my 10” cast iron for this job) or pan on medium for a few minutes. Add about a tablespoon of butter — enough to coat the pan but not really pool up. While it’s melting, use the top of a juice glass or a biscuit cutter to cut holes in the middle of the two pieces of bread (make sure to keep the cutouts). These are your baskets. Add the bread to the pan, cutouts too, then crack an egg in the middle of piece of bread. The egg should start to sizzle immediately, after a minute or so, add a one-finger pinch of kosher salt and a few fine grinds of black pepper. Use the cutouts as a guide for how done the bread is — everything should be finished in about 4-5 minutes. If you’re squeemish about soft yolks, flip the eggtoasts and let them fry for another minute or so. If you’ve got some fresh parsley, cut it up as fine as you can and add for a little color; I also like a few splashes of tabasco.