Now that I've raised the bar on what I'm willing to eat, I can never go back to the types of things I used to throw together whenever I was eating alone. I've been scouring my cookbooks for ideas that are quick and easy, but really good. This is one of my favorites, found in Giada's Everyday Italian cookbook. I just cook one of my farm-fresh, cage-free eggs, in a little bit of olive oil, on med., in a covered pan. While that's cooking, I toast a piece of rustic bread from the local bakery (they sold me a great bag that helps keep it fresh longer, or you can freeze it and pull out slices as you need them), brush it with a little EVOO, rub it with a peeled clove of garlic, then top it with some freshly grated Parmigiano Reggiano. Spoon some strained marinara sauce over the cheese, and top it with your egg. I usually add a little side salad of arugula from my porch pots and a quick vinaigrette using my blood orange-infused EVOO from Texas First Olive Oil Co. Yummalicious!