I feel good this morning. I haven’t felt so hot for the past few days, so I noticed. I’m not sure if my ambiguous symptoms have been caused by allergies or a bug, but! I’m on the mend. No more afternoon naps for me. My mama would tell you that I quit taking naps at the age of two (my poor mom), so sleeping during the day is truly an unusual phenomenon for me.
I’ve also been avoiding the kitchen as much as possible and, when my stomach starts to growl, throwing together one-serving meals that don’t leave a family-sized mess to clean up. It’s been a good reminder that simple, quick and wholesome recipes are always much needed and appreciated.
This eggs-on-toast recipe is just that. It’s super simple and ready in ten minutes. You can prepare your eggs however you’d like—scrambled, fried, even poached. Toast your bread and slather on a healthy amount of goat cheese (or smashed avocado, ricotta, hummus). Prepare some vegetables to provide a fresh component (I used peas for a spring version, but can’t wait to try sliced heirloom tomatoes this summer). Top with egg, salt and pepper, and a sprinkling of fresh herbs. I opted for dill because I really love dill, but any leafy herb will do, like basil, parsley, mint, cilantro or chives. And you’re done!