This is a splendid way to round out a simple meal of soup and salad. Also consider topping with well cooked and seasoned beans, and some bitter greens.
4 slices hearty sandwich bread, cut ½” thick
4 fresh eggs, lightly beaten
salt and pepper to taste
2 TB butter
4 TB finely shredded aged cheddar
Crack the eggs into a shallow dish that is large enough to hold all four pieces of bread horizontally. Season with salt and fresh black pepper.
Lay bread slices in egg and allow to sit and soak for a moment before flipping. Let the bread stand until all the egg has been absorbed, about 15 minutes. You can leave it covered in the refrigerator overnight, too.
When you are nearly ready to eat, heat a well seasoned cast iron skillet or non stick skillet and add 1 TB butter. Press a bit of the cheddar into each side of toast. When foam subsides put 2 slices of bread in. flip when golden. remove to a warm oven, while finishing last 2 pieces. Consume immediately.
RECIPE AND PHOTO BY MYRICA VON HASELBERG OF HORNO MAGICO
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