No Brainer Breakfast

This really is a no brainer breakfast, but it's so good.  You can use any old bread you want, but I've already made my affections for sourdough known here on GFGS, so of course, that's what I go with.  When cooked and assembled this way, the bread and egg seem to take on a combined flavor that is greater than the sum of their parts.  It's quite simply the perfect breakfast...well, maybe if you added some bacon.

Deconstructed/Reconstructed Eggs & Toast

• 1 Tbs extra virgin olive oil
• 1 slice sourdough bread, about 1/2" thick
• 1/4 tsp dried oregano
• 2 or 3 large eggs
• salt
• pepper

- Heat oil in non-stick pan over medium heat
- While oil is heating, cut the bread into cubes
- When the oil is hot and shimmering, sprinkle the oregano in the oil and let it cook for about 10 seconds before adding the bread.
- Place the bread in the pan and brown on both sides, about 2 minutes on each side.
- In a small bowl, beat the eggs with a fork and season with salt and pepper.
- Once the bread is thoroughly browned on each side, add the eggs to the pan and turn the heat off.
- Scramble the eggs until done.

Try to eat this immediately, as the contrast in textures goes away as the bread has time to absorb moisture from the eggs.  Enjoy!