You need a small cast-iron pan…
- Artisan bread
- Farm-fresh egg
- Japanese mayonnaise (Kewpie)
- A handful of arugula (basil is nice too)
- Tomato, sliced
- Bacon, cooked
Heat up the cast-iron pan on medium heat while toasting two slices of bread.
Melt butter in the pan and, once hot, add cracked egg. Sprinkle salt and pepper on the egg and let it cook for three to five minutes, depending on how well-done you like your egg.
In the meantime, spread mayonnaise on each slice of toasted bread. Add a handful of arugula to the bottom slice, place egg on top, add tomato and bacon and cover with the other slice.
Eat and resist the temptation to make another one.
Read the story of a Boulder ad and marketing exec whose Griswold #2, a gift he’d only come to appreciate years later, reminds him to try new things in life.
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