2 slices soft bread (alternatively, 2 slices whole grain bread, taken from freezer where you store it to keep it from molding, popped in the toaster for a few minutes to thaw and barely slightly toast)
1 egg (large, cage free, organic, local, vegetarian fed or any combination of those)
1 T. (approx.) Hellman's light mayonnaise
2 dashes Lowery's salt
Butter for the pan
Additionals: greens (such as a few leaves of romaine), slice sharp cheddar, avocado spread
Melt enough butter to frost the bottom of the pan.
When hot, crack egg into pan and break yoke.
When egg is cooked on one side, flip egg with a delicate sliding motion.
Meanwhile, spread mayo on one slice of bread.
Lay greens on mayo if adding greens.
Lay cheese on the other slice of bread if using cheese or spread with avocado if using that.
Slide egg onto cheese.
Sprinkle egg with Lowery salt.
Place the other half of the sandwich on top. Push down slightly and wrap in a paper towel or cloth napkin to serve.