Nothing like a runny fried egg on toast for breakfast or any time. My version includes a quick saute of Castroville Artichokes and spinach cooked with local Briani olive oil and a dollop of spicy harissa sauce all served on toasted sourdough bread. Another good addition is a sprinkling of crispy chopped pancetta for all you pork lovers.
Saturday, February 26, 2011
Toast & Eggs My Way
Nothing like a runny fried egg on toast for breakfast or any time. My version includes a quick saute of Castroville Artichokes and spinach cooked with local Briani olive oil and a dollop of spicy harissa sauce all served on toasted sourdough bread. Another good addition is a sprinkling of crispy chopped pancetta for all you pork lovers.
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