Pop-Eye Eggs with Cheese and Salsa

Ingredients

• 1 tsp+ 1 tsp olive oil
• 2 pieces whole wheat bread
• 2 large eggs
• Salt and fresh ground black pepper to taste
• 1/4 cup low-fat grated cheese
• Salsa for serving, optional but good

Directions

1. Set all of your ingredients out on the counter before you start. Press a small juice glass into the middle of each slice of bread to remove a round from the center. A glass that measures 2 1/4 inches across works well; the cutouts can be saved for whole wheat bread crumbs, or toasted and used for dipping into the egg.
2. Choose a sturdy frying pan that has room for both slices of bread. Warm it over medium heat for about 30 seconds, then coat the surface with 1 tsp. olive oil.
3. Place the bread in the pan and cook until the underside is toasted and browned, about 2-3 minutes. Flip both slices over.
4. Pour 1/2 tsp. of oil into the opening in each slice, then crack an egg right into each hole, taking care to keep the yolks intact.
5. Sprinkle the eggs with salt and fresh ground black pepper to taste, then scatter about 2 tablespoons of grated cheese over each slice of bread.
6. Put a lid on the pan and cook until the cheese has melted, the whites are set, and the yolks are cooked the way you like them, about 3-4 minutes. For a slightly runny yolk in a cast iron pan, about 3 minutes does the trick.
7. Serve right away, spooning salsa over the top if you want it.