• 10minutes
  • 726calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 1 -2 slice cheese

  3. 2 slices toast (I use whole wheat)

  4. 1 tablespoon butter

  5. 1 tablespoon mayonnaise

  6. salt

  7. pepper

Instructions Jump to Ingredients ↑

  1. Heat the butter in a medium-sized non-stick frying pan over medium high heat.

  2. When it's very hot, crack one egg on one side of the pan and one egg on the other side of the pan.

  3. Try to keep them from running into each other so that they can be flipped individually.

  4. CRUCIAL: Poke the yolks with the eggshell (or a fork) so that they run into the whites.

  5. Sprinkle salt and pepper on the eggs.

  6. When eggs have set (edges seem firm), flip carefully.

  7. I usually end up flipping them a few times to make sure the yolk is thoroughly cooked (it's okay if it's a little soft inside but not runny).

  8. When almost done, top each egg with a piece of cheese and cover with a lid until melty--watch closely.

  9. Spread mayo on each slice of toast, top with eggs, and put together.


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