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Ingredients
- 1 or 2 large eggs, whichever you prefer
- 1 slice of bread, about an inch thick and whatever kind you prefer. I like sour dough.
- Roasted garlic herb butter
- Watercress
- 2 tsp. Red wine vinegar (or a very well aged balsamic)
- 1.5 TB. Extra Virgin Olive oil
- Salt and pepper (pepper from a grinder preferred)
Method
- Toast the bread.
- If you have a toaster that can take a 1" piece that would be fine.
- Other wise use a broiler and watch it carefully so that you dont over do it.
- Smear the softened garlic butter on the toast so that it melts in.
- The great thing about non-stick skillets is that you really dont need any added oil, but in this case I use a little of the garlic butter for insurance and flavor.
- Cook the egg or eggs so that the yolks are still runny.
- Over easy is usually what I do, but sunny side up would look attractive.
- You dont want to cook your eggs to hell and gone so watch out.
- Mix the red wine or balsamic vinegar and olive oil together with a fork or tiny whisk.
- (If you feel like telling your cardiologist to kiss your a$$, then melt some of the garlic butter and use that in place of the olive oil).
- Assembly: Top the toast with the egg(s) and the egg(s) with a bit watercress.
- Drizzle the little bit of vinegrette over the top of the watercress and season the whole mess with salt and fresh cracked pepper.
- If you need more color in your life try a little chipotle powder or smoked paprika.
- Thats it, thats all.
