The triumphant return: eggs and greens

It's like having a baby eats all your free time. I've been doing more than zero cooking, but zero writing about it. You lose.

But now you win! I'm back! My new favorite quick thing is greens and eggs. You'll need this:
A bit of butter.
A handfull of greens (1 cup? ish) (spinach if you are not adventurous, arugula is my personal favorite for having some flavor but not too overwhelming, dandelion greens if you like bitter) chopped up.
An egg.
Pepper.
Salt or cheese (parmesean - about 2 Tablespoons shredded).
Some bread for toast.

This scales very easily - I usually double it just for me.

It goes like this:

1. Put bread in the toaster oven.*
2. Melt butter in a frying pan.
3. Add greens and salt/pepper.
4. When the greens start to wilt, crack the eggs on top. I like fully cooked eggs, so I poke the yolk and it runs.
5. Turn a few times until almost cooked.
6. Sprinkle cheese on top, wait until it melts.
7. Eat on toast.

Perfect for thinking about spring coming.

* I think a toaster oven is the best kitchen appliance (OK, after a fridge and stove). It heats up quickly for small amounts (tater tots) and it far better than the soggy results from the microwave (pizza). We use ours constantly.