Easy Salty Eggs Over Pretzel Bread

I've mentioned our "salty eggs" many times in our weekly meal plans.  Today, I'll share with you this variation of our salty eggs, served with a slice of garden tomato over authentic German pretzel bread.   My mother-in-law is visiting from the West Indies this week, and I made this for her yesterday.  It's always a winner and quick to prepare if you have a good, crusty bread on hand.

Here's what you do:

Melt one tablespoon of butter in a small skillet.  Lightly toast one slice of pretzel bread in the butter, then transfer to a plate.  Layer the bread with one slice of tomato and then a sprinkling of shredded cheddar cheese.

Next, melt one tablespoon of butter in a skillet.  Crack one egg and add it to the skillet, using your spatula to pierce the yolk.  Keep the egg thin and do not scramble.  Cook on both sides until firm, seasoning well with salt and pepper.  Gently lift the egg from the pan and place atop the shredded cheddar.

Note:  If I am preparing this for several people, I often have two skillets going at the same time.

This is an easy, tasty morning meal that my family enjoys.  Served alongside sliced fruit or a glass of juice, it's a great option for a hearty breakfast!

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:: Also shared at The Nourishing Gourmet ::