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.

No comments: