quick eggs and tomato

feeling inspired this morning, i rose early and cleaned, did my laundry, got groceries, and went to the gym. after such an unusually productive few hours, i felt that i deserved something awesome to eat. however, after being so unusually productive, i didn’t really feel like cooking. i did a little experimenting and enjoyed the results immensely and so, i figured i would share.

• 1 tomato (a nice viney one, if you can)
• 1 handful of chopped mushrooms (your choice here)
• basil (my basil plant, louie, recently passed and i forgot to get some more, but basil would have perfectly finished the dish)
• 2 eggs
• salt
• pepper
• olive oil
• baguette
• parmesan cheese
• orange juice

1. slice the tomato the wrong way into 5 or 6 nice, circular sections. not too thick, not too thin, just right.
2. cut a quantity of the baguette in half, drizzle some olive oil, add the cheese, toast.
3. on the cutting board, salt and pepper the mushrooms to taste and using your judgement (don’t worry, i trust you).
4. meanwhile, heat the olive olive oil in a flat pan and on high heat until the oil has the viscosity of water (µ~1 @20C).
5. add the tomates and mushrooms to the pan. take care to make sure the tomatoes are flat and fully in contact with the heating surface.
6. wait about 45 s and flip all the tomatoes, you can hassle the mushrooms as you see fit.
7. in another 45 s, remove everything from the pan, but leave all the oil and juices.
8. lower the heat to medium, and then crack the eggs and add them to the pan, leaving the yolks intact.
9. pour yourself some orange juice.
10. clean the cutting board and the knife.
11. remove the eggs from the pan.
12. enjoy.

i liked eating the whites of the eggs with the tomatoes and mushrooms while leaving the runny yolks for my baguette. take liberal sips of orange juice in between bites and reflect on the productiveness of your saturday thus far. i meant to include an excellent picture, but i ate it all before i remembered. the remains:

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