Open-Faced Egg and Cheese with Maple Mustard

This is the perfect combination; you have sharp cheddar, salty eggs, sweet maple syrup, spicy mustard and crispy toast. You'll wish you could have this for breakfast every morning for the rest of your life. Well maybe not, but I do. I almost ate two of them this morning but was reminded that four eggs a day might be too much. I guess you could add slices of bacon if you're a fan, but my advice is to save your bucks because it's already damn good as it is.

For each serving, you'll need:

• 2 eggs • 1 slice of bread • slices of old cheddar • salt+ black pepper

Toast your bread. In a pan, cook your eggs over easy. Add salt and pepper. When you flip them, add the cheese on top so it melts. Put enough of it so the eggs are covered. Don't overcook, the yolks must be runny. Put the eggs on top of the toast and pour the maple mustard on it and around.


Maple Mustard

This is enough for two open-faced "egg n' cheese". If serving four, double the recipe.

• 1/2 cup maple syrup • 1 tablespoon dijon mustard • 1 tablespoon whole-grain mustard

In a small saucepan heat the maple syrup until it bubbles. Remove from heat and whisk in the mustards.