I went to the farmers market in Noosa yesterday and bought a fantastic loaf of sourdough bread and can I say even MORE fantastic eggs that were laid on Saturday.  I got up this morning and decided they were a match for breakfast.

I look at it now and it needed something colorful on the plate, didn’t it?  Well, that’s not what I wanted so please forgive me.  I should have cooked some baby spinach but it’s a little late now because it’s all in my tummy and who wants a photo of only steamed spinach?  I haven’t mastered the Photoshop skill of adding a picture of spinach to a plate.  (nor would I want to)

I cut a thick slab of sourdough toast and pinched out a hole for my oh so golden yolk.   (Speaking of yolks, I watched that TV show of the woman who does the 5-ingredient cooking and she pronounces yolk with a definite L in there, do you?  Everyone I know says yoke or something similar but this woman says “yole-k”.  It means nothing, I just thought I’d mention it.)

Then I buttered both sides of the toast and grilled it on both sides as the preparation for the hero of the plate, my freshly laid egg.

I learned with this photo that I’m a two handed photographer and I should have used a tripod.  I put it in only to show the size of the egg.  I’ll retake it later and remove this line.   Anyway, thexe extra large eggs from A & T Poultry in Traveston were divine.

I cracked the egg and plopped the  yolk in the hole, grated Himalayan salt and freshly cracked pepper, turned the heat down and then put a cover on to make sure the top of the egg got cooked.  I like my eggs just set and the egg almost melts into the toast.  I cooked one piece of bacon because I’m not a big bacon eater. (don’t hate me)  We don’t get American or NZ style bacon here and frankly I miss it.  A lot.

I should have taken a photo of my fork breaking in to the toast and yolk but alas, I ate it without paying attention to my duties.  Next time!