Breakfast Egg Sandwich

• 2 large eggs
• 4 thin slices of bread
• 1 jalapeno stuffed olive finely diced
• 2 tablespoons diced onion
• oil spray for the pan
• freshly ground black pepper
• butter
• mayonnaise
• ketchup (optional)

1. Lightly spray a large pan and place over medium low heat.
2. Butter both sides of each bread slice and toast both sides in the pan. Remove to two serving plates.
3. Spread mayo on one slice and ketchup, if using, on the other for each sandwich.
4. Spray pan again and increase heat to medium. Melt 1 to 2 teaspoons of butter in pan and saute the onion and olive; one to two minutes.
5. Separate the onion/olive mixture into two portions in the pan and break an egg over each, ensuring the yolk is broken. Top with a generous shake of pepper.
6. Fry eggs, flipping once. Place on bread and enjoy.

eggs, thin slices, onion, oil spray, freshly ground black pepper, butter, mayonnaise, ketchup

Taken from food52.com/recipes/74463-breakfast-egg-sandwich (may not work)