Open Faced Egg Sandwich For One Recipe dlewisa

• 1 or 2 large eggs, whichever you prefer
• 1 slice of bread, about an inch thick and whatever kind you prefer. I like sour dough.
• Roasted garlic herb butter
• Watercress
• 2 tsp. Red wine vinegar (or a very well aged balsamic)
• 1.5 TB. Extra Virgin Olive oil
• Salt and pepper (pepper from a grinder preferred)

1. Toast the bread.
2. If you have a toaster that can take a 1" piece that would be fine.
3. Other wise use a broiler and watch it carefully so that you dont over do it.
4. Smear the softened garlic butter on the toast so that it melts in.
5. The great thing about non-stick skillets is that you really dont need any added oil, but in this case I use a little of the garlic butter for insurance and flavor.
6. Cook the egg or eggs so that the yolks are still runny.
7. Over easy is usually what I do, but sunny side up would look attractive.
8. You dont want to cook your eggs to hell and gone so watch out.
9. Mix the red wine or balsamic vinegar and olive oil together with a fork or tiny whisk.
10. (If you feel like telling your cardiologist to kiss your a$$, then melt some of the garlic butter and use that in place of the olive oil).
11. Assembly: Top the toast with the egg(s) and the egg(s) with a bit watercress.
12. Drizzle the little bit of vinegrette over the top of the watercress and season the whole mess with salt and fresh cracked pepper.
13. If you need more color in your life try a little chipotle powder or smoked paprika.
14. Thats it, thats all.

eggs, bread, garlic, red wine vinegar, tb, salt

Taken from www.chowhound.com/recipes/open-faced-egg-sandwich-13489 (may not work)