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1
Get all your ingredients out.
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2
Ready a few slices of onion.
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3
Ready several slices of cheese.
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4
Ready a large slice of bread (about a half inch think).
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5
Cut it in half now or after toasting.
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6
Ready a nonstick pan or other cooking surface with butter over medium heat.
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7
Not too hot here is key for making the dish look a little nicer (eggs that arent browned with burned butter).
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8
If you miss it for the looks, dont worry about it.
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9
Itll still be good unless you really go insane on the heat.
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10
Throw on the onions and sautee a couple minutes.
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11
Were going for a softening not a full carmelizing here.
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12
Add a pinch of kosher salt (you dont use table salt any more because its trash and now youre aware... and with awareness comes responsibility).
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13
Put the bread in the toaster so its ready for the egg when the time comes (this is an important step for melting the cheese nicely in the end).
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14
Move the onions to the side of the pan.
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15
With the bread toasting, crack the eggs onto the cooking surface.
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16
A little salt and ground pepper (thats what you use now because youre a 212er and you care about the details).
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17
Get your plate ready next to the pan (meez, remember?
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18
).
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19
Once the egg whites have firmed up, flip the eggs (splitting them with your spatula if theyve joined together in the pan), and salt and pepper them a little.
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20
If you break a yoke in the flip, Id keep going as too not waste the egg but it wont be as good without the runny over easy texture dripping out and soaking into the bread after you cut it.
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21
If you break both yokes, I might still eat it but Id be very frustrated and it would probably ruin my entire day (maybe even the week).
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22
The toast should pop by now.
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23
Cut it in half if you didnt do it before toasting it.
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24
Put it on the plate and place the thin cheese slices (good cheese, remember... not too sharp though) on the toast.
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25
Top it with the onions from the pan.
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26
Place the (hopefully) over easy eggs on the pieces of toast and let it sit a minute or so so the hot eggs start melting the cheese.
