eating is the hard part

There is something so pleasing about frying an egg and putting it on toast. Maybe it’s the grease sliding around in the pan, or the crack of the shell, or maybe it’s the sizzle. Fried long enough to have a golden base, yet with a yolk still runny enough to spread from edge to edge on your plate. All you need to finish this plate is a thick slice of toasted bread, fresh cracked pepper and a sprinkle of good salt.

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I was lucky enough to spend Easter weekend on a farm in central Alberta. Even better, quality time with some very pretty Highland Cattle. This girl made my day.