This is one of my favorite ways to eat eggs. I met people at college who had heard of it somewhere else, but until then I was under the impression that I had invented it. I think that it's very important that you have good, New York style, seeded rye bread for it, that the yolk stays runny, that you use enough butter and that you use enough salt. Great with Heinz baked beans in tomato sauce, a tomato halved and fried for a minute or two on its open side, and a mug of Lyon's Irish breakfast tea with milk . . . mmmm.

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