Simple Start Recipe

Prepare ingredients

Remove provolone slices from the refrigerator so they come closer to room temperature (helps them melt evenly). Crack eggs into a small bowl one at a time to check for shells; season lightly with about 1/4 tsp of the salt and 1/8 tsp of the black pepper and whisk gently until combined.

Toast bread

Set a toaster or oven to medium and toast the two slices of whole wheat bread until golden and crisp to your liking (about 2–4 minutes). If you prefer buttered toast, spread half of the butter on one slice immediately after toasting so it melts in.

Cook eggs

Heat a nonstick skillet over medium-low heat. Add the olive oil and remaining 1/2 tablespoon of butter; swirl until melted and the pan is glossy. Pour the whisked eggs into the skillet. Cook gently, stirring slowly and scraping the bottom, until eggs are just set but still soft and slightly creamy, about 1.5–2 minutes for soft-scrambled. If you prefer fried eggs instead, crack eggs directly into the skillet, cook until whites are set and yolks at your desired doneness (about 2–3 minutes sunny-side up), flipping if desired for over-easy/medium (an additional 30–60 seconds). Season with the remaining salt and pepper.

Melt cheese

Immediately after the eggs are nearly done, transfer them to one of the toasted bread slices (or leave fried eggs in the pan if making fried). Top the eggs with the two provolone slices. If you want the cheese more melted, return the open-faced slice to the still-warm skillet for 20–30 seconds, or place under a broiler for 20–30 seconds — watch closely to avoid burning.

Assemble sandwich

Place the second slice of toasted bread on top of the cheese to form a sandwich. Press lightly to help the cheese adhere. If using optional tomato slices or hot sauce, add now between eggs and top bread.

Serve

Slice sandwich in half if desired and serve immediately while warm. Adjust seasoning with additional salt or pepper to taste.