This simple, 15-minute recipe (found here) can make your breakfast at home feel as fancy and flavorful as your weekend brunch. Just add coffee (or mimosas!)
Ingredients (serves 2)
2 tablespoons sour cream
1 1/2 tablespoons whole-grain mustard
2 teaspoons fresh lemon juice, divided
2 bread slices, toasted
1 cup fresh greens (like arugula or baby mustard greens)
1 tablespoon extra virgin olive oil
2 large eggs
1/3 cup hot water
salt and pepper, to taste
While toasting bread slices, whisk sour scream, whole-grain mustard, dijon mustard, and 1 teaspoon of lemon juice together in a small bowl. Spread the mixture evenly on the toast slices.
Toss the greens and remaining teaspoon of lemon juice in a separate bowl, season with salt and pepper, and layer greens on top of slices of toast.
Step 3 (have your 1/3 cup hot water ready)
Heat oil in a large nonstick skillet over medium heat. Crack eggs into skillet, leaving space between the eggs. Let the eggs cook until the whites begin to change color (about 30 seconds). Add hot water to the skillet and baste over eggs while they cook (if you don't have a baster, you can use a soft spatula to gently push the water over the egg yolks). Continue to baste for about 2 minutes, until egg whites are set but yolks are still runny.
Remove eggs from pan and place one on each prepared toast. Season to taste with salt and pepper, and enjoy!