Egg syrup

Ingredients

Butter (not margarine or other oil-based substitutes)
Cheddar cheese
One slice of fresh white bread or wheat bread
Maple syrup
One raw egg
Salt

Tools

Cheese grater (if cheese is not shredded)
Small non-stick frying pan
Spatula
Stove
Toaster

Procedure

If the cheese isn't shredded, grate a small amount of it now. Freshly grated cheese is probably better anyway.

Warm up the frying pan over low heat (15-25%), and add a small amount of butter. Spread it around as it melts so the pan is evenly coated. If it starts to fizzle, turn the heat down.

Crack the egg and carefully separate the halves close to the center of the pan. Don't worry if the yolk breaks, it'll taste the same. The edges will begin to turn opaque first. If the edges are thin, you may want to fold them in towards the center and press them down with the spatula. Sprinkle some cheese on it and let it melt.

If the egg is bubbling and its edges are browning quickly, turn the heat down. Once it's mostly opaque, flip it over and sprinkle some cheese on that side. At this point, you'll want to start toasting the bread on a medium setting so it's done around the same time as the egg.

Let the egg cook on that side for a minute or two, then repeat the flipping and cheese sprinkling a couple times until it's done. This can take practice, but not a lot of it.

Butter the bread and drizzle some syrup on it, then place the egg on top. Add salt to taste, and eat immediately. If the yolk is semisolid and congealed, you're doing it right.

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