Instructions

• Heat 1 tablespoon olive oil (or avocado oil) in an 8-inch skillet over medium-low heat until the oil shimmers.
• Crack the 2 large eggs into the skillet, spacing them slightly apart. Reduce heat if the oil is too hot.
• Cook the eggs for 2–3 minutes, until the whites are set and the yolks remain runny (sunnyside-up). For firmer yolks, cover the skillet with a lid and cook until the whites are set.
• Season the eggs with kosher salt and pepper to taste while they cook.
• While the eggs are cooking (or immediately after), toast the 2 slices of sourdough bread.
• Evenly drizzle the juice of 1/2 lime over the 2 toasted slices.
• Place one cooked egg on each slice of toast.
• Finish by sprinkling lemon pepper to taste and dividing the 2 tablespoons of cilantro over the toasts. Serve immediately.