Egg Sandwich With Mayo & Chile Paste

• 2 slices bread
• 1 1/2 teaspoons extra-virgin olive oil
• 2 extra-large eggs
• 1 pinch kosher salt
• 4 teaspoons mayonnaise
• 1 teaspoon crushed Calabrian chiles (I like TuttoCalabria brand)

1. Toast the bread. Aim for slightly crusty and colorful, but not too crispy. Let that cool while you cook the eggs.
2. Add the olive oil to a small nonstick pan and set over medium heat. When the oil is hot, crack in the eggs. If a yolk breaks, it's no big deal. Cook until the whites are mostly set, flip, then cook until the yolks are squishy and soft (not bouncy and liquidy).
3. Spread the bread with mayo, followed by the chile paste. Add the eggs, and close the sandwich. Ideally, let it sit for a few minutes before slicing in half. (I pack the sandwich in foil, take it on my commute, and eat it at the office.)

bread, extravirgin olive oil, eggs, kosher salt, mayonnaise, calabrian chiles

Taken from food52.com/recipes/81667-egg-sandwich-with-mayo-chile-paste (may not work)