Midnight snack.
I turned the heat up to medium high. I melted a large part of butter and added the wheat bread. After sufficient toasting I flipped it and added another pat of butter. Once that was toasted I set it aside and added more butter. I cracked an egg. The yolk broke because it was from our chicken that has always had weak yolks. I had a little bit of salt, pepper and paprika. Flipped it to cook the other side. And placed it on the bread which had been applied with some sharp cheddar.
This is how I did it this time. Sometimes I’ll toast the bread in the toaster. Sometimes I’ll use American cheese instead of sharp cheddar. Sometimes I want that runny yolk so I’ll choose a different egg.
But what’s your strategy? Do you use any condiments?
Cost: 40¢ and a backyard egg.
Try aleppo pepper instead of the paprika, it’s not spicy but goes with eggs so well, brings a smokey fruityness
Aleppo peppers haven’t made it to my food desert yet.
If I can get them in the arse end of the world in New Zealand, give it a go.
I think you underestimate just how pathetic my bit of South Carolina is.
Any particular seller here? I’m currently on a chili crisp kick at the moment. But I am always on the lookout for new flavours.
I like the more mild one from Moore Wilsons on my breakfast eggs, Mediterranean Foods have a hotter one
You and my ex. She hit perimenopause a couple of years ago and suddenly went from “that mild salsa hurts my mouth” to “MORE SPICE.” On a whim I bought some chili crisp and within a week she had perfected her morning routine: one egg fried in chili crsip. It’s quite good and the house smells awesome for an hour.