Anatomy of a Breakfast

Two Eggs, Preferably Farm Fresh

Whisk with Fleur de Sel, 1/2 tsp. butter

Cook over low heat, gathering sides with a spatula, until cooked thoroughly.
Top with fresh ground pepper

Whenever I'm sick (like I have been over the past two weeks- C'mon, I'm over it already), I have a craving for comfort foods, the ones that filled my childhood growing up. As a little girl there was about a two year period where I ate nothing but scrambled egg sandwiches, made lovingly my my mom. I'm not even kidding, two scrambled eggs, every day for two years. Perhaps this over-consumption of eggs explains my years of veganism in college.

This morning, during my quest for breakfast I almost bypassed the eggs altogether. I was going to make do with just toast, a little butter, and some homemade blueberry jam. But then a hankering for my old go-to breakfast came over me. I was able to easily gather the necessary ingredients and began working on a simple but satisfying meal. The results were just like Mom used to make, with addition of a couple gourmet ingredients. Now only if this sandwich guaranteed a speedy recovery!

Slide eggs between two buttered sides of toasted bread, and top with shaved Parmesan cheese.
Eat up!