At around 11:30 I began preparing my lunch. Today I prepared one of my traditional lunches: an egg, sunny side up, on toast.
The egg was of the extra-large variety from Lucerne, the bread was from Cobs. I also added mayonnaise, paprika and red pepper flakes to my egg sandwich.
Unfortunately, there was no way to make my backpack-squished Cobs bread look appealing in sandwich form.
So, here is a picture of the egg frying instead. It looks delicious!