My theory about breakfast food is when you find something good, stick with it…when you find something that both tastes good and is quick to prepare, you’ve hit the jackpot.
Given the fact that Anita and I usually make it downstairs with 4-5 minutes before we have to get out the front door, it’s pretty important for us to be able to make something for breakfast that requires very little time and next to no brain power…enter: fried egg on toast with sriracha. It’s fast, delicious, and the spice is always a nice way to wake up your brain in the morning (or at least the sensory receptors on your tongue).
Now you might be thinking to yourself, “This is all fine and dandy (okay you probably wouldn’t use the word dandy), but why are you showing me a picture of felt eggs and toast?” Well…to be honest, I don’t really have much of a reason except to demonstrate that my obsession for this dish is so intense that as part of Anita’s birthday present, I decided to make her a felt replica. Call me crazy for deciding “felt food” makes a good birthday present, but she sure enjoyed it…or at least pretended to…
What you need:
- 1 egg
- 1 piece of toast (preferably wheat or whole grain)
- Pepper to taste
What you need to do (if done correctly, this should only take about 3 minutes):
- Place the frying pan on the stove, start the heat and use whatever non-stick substance you prefer (we just go for the quick and easy canola oil spray).
- Start your toast in the toaster/toaster oven.
- Now that the pan is warm, start frying your egg. Add a little freshly ground pepper to the uncooked side.
- While cooking the egg and toasting the bread, get out your sriracha and pour yourself whatever drink you use to accompany your breakfast.
- By this point you egg should be ready to flip…so do that.
- Toast should be done now. Remove toast from toaster just in time to get your perfectly fried egg from the frying pan.
- Coat egg with sriracha. Stuff face. Grab banana (for 10am snack). Run out front door, and make it to class just as lecturer starts talking.