A fried-egg sandwich isn’t just for breakfast; it fills the void any time of day quickly and pleasantly. I’ve seen a good many fried-egg sandwiches on café menus, usually adorned with cheese, bacon, ham, or tomatoes smashed between pieces of insipid toasted white bread. While the extras can be great, it’s the combination of crunchy toast (or that spongy rosemary foccacia) and a slightly runny egg that is so completely satisfying. If it’s dinner, why not drink a sparkling wine? The bubbles and their acidity wrap around food and enliven your mouth.

Steps

1. Toast the bread.
2. Melt 2 teaspoons butter in a small nonstick skillet. When it sizzles, crack your eggs into the pan, salt and pepper the tops of the eggs, and cook for a minute or so. Turn the eggs and cook them on the second side until the yolks are as runny or firm as you like them.
3. Slide them onto the toast, top with the second slice, cut in half, and serve.