An egg on toast is so simple and so perfect that I can understand all those who might cry, “Don’t muck with it!” I felt that way, too, until I ran a garlic clove over the toast one day and piled it with freshly cooked dandelion greens before resting the fried egg on top. Suddenly, what had been a tried-and-true weekday-morning breakfast turned into a substantial lunch to be savored leisurely on a Sunday afternoon.
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