I have been making the BEST egg sandwiches for myself lately. Really it’s all about cooking the egg just right, so the yolk is soft enough to burst and ooze just right when you bite into it but not runny enough to get all over EVERYTHING. The trick, I have found, is cooking one side up mostly, then when everything’s looking solid flip it over and cook the sunny side for about 13 seconds, then flip back and check it, then flip once more and another 13 seconds. Eggs: much like David Ives, they are all in the timing.

Also, salting and peppering well. Plus, the ubiquitous efficiency of Kraft singles. Don’t think there is any food product more evocative of my childhood. I used to get a kick out of how I could just slurp bites of one of them down my gullet without chewing. And yes it is food PRODUCT, not just food. Really, they’re pretty gross things, but PERFECT for an egg & cheese.

I always mean to take a picture but usually I’m too into eating it immediately, so, maybe next time?