It was the first Sunday of November of 1993. We were all hungry and ascending toward the fridge in the kitchen above when dad forbade it. He said he had something in mind. I was given lettuce to wash and separate into large pieces; another sibling, tomatoes to chop. An assembly line was created of bread toasters, mayo spreaders, mustard squeezers and tomato and lettuce stackers. Dad took out the skillet and cracked 12 eggs. As the whites turned white and the yolk was gooey, he sprinkled the eggs with lemon pepper and plopped one atop each of the little food mountains. I remember sitting down at out kitchen counter, biting in, the egg oozing out over the rest of the sandwich and dripping down the side. It was one of the best things I have ever eaten. Ever since then, I've had a predilection for fried egg sandwiches.
Pro-biotic blue cheese spread with asparagus, fried egg and cracked pepper
A modern twist on the classic uses gorgonzola mixed with full fat yogurt and olive oil for a luxurious spread, asparagus, and 100% whole rye bread for a hearty, healthy base. The trick with the water makes perfect eggs every time.

The Yellow Blue Green Fried Egg Sandwich

2 pieces bread
2 eggs
6-8 stems asparagus (depending on the size)
1/4 cup blue cheese
1/4 cup plain yogurt
1 piece prosciutto or other cured meat (totally optional)
Olive Oil
Salt and pepper to taste

Sautee asparagus in a little olive oil and a dash of salt. Remove from pan. Spray pan again with olive and add eggs. Once the eggs begin to set, add a teaspoon of water, lower heat and cover. Mix yogurt and blue cheese and spread on dark bread. Cut asparagus and arrange on each piece on bread. If you want it, place a piece of proscuitto on next (totally optional). Place egg on top of each little tower and dust with cracked pepper. Eat immediately. Serves 2.