I feel good this morning. I haven’t felt so hot for the past few days, so I noticed. I’m not sure if my ambiguous symptoms have been caused by allergies or a bug, but! I’m on the mend. No more afternoon naps for me. My mama would tell you that I quit taking naps at the age of two (my poor mom), so sleeping during the day is truly an unusual phenomenon for me.I ;ve also been avoiding the kitchen as much as possible and, when my stomach starts to growl, throwing together one-serving meals that don’t leave a family-sized mess to clean up. It’s been a good reminder that simple, quick and wholesome recipes are always much needed and appreciated.This eggs-on-toast recipe is just that. It’s super simple and ready in ten minutes. You can prepare your eggs however you’d like—scrambled, fried, even poached. Toast your bread and slather on a healthy amount of goat cheese (or smashed avocado, ricotta, hummus). Prepare some vegetables to provide a fresh component (I used peas for a spring version, but can’t wait to try sliced heirloom tomatoes this summer). Top with egg, salt and pepper, and a sprinkling of fresh herbs. I opted for dill because I really love dill, but any leafy herb will do, like basil, parsley, mint, cilantro or chives. And you’re done!I ;m going to keep this post short, but here ;s some recommended reading that has gotten my wheels spinning lately: Zosia Mamet on Why She Won ;t Lean In, Thanks and Kate Arends on Staying Sane on the Internet.I ;ve also been meaning to tell you about my real-life friend Jennipher‘s new book, called The Anti-Diet: 10-Minute Fixes to Get the Body You Want and a Life You ;ll Love. I went to her book signing and wanted to give her a high five every time she read from the book—it ;s all about loving yourself and taking good care of yourself, with practical tips on how to get there. I wish someone had handed me this book in college. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Simple Goat Cheese and Egg Toasts with Peas and DillAuthor: Cookie and KatePrep Time: 6 minsCook Time: 4 minsTotal Time: 10 minutesYield: 1 1xCategory: Breakfast/Brunch★★★★★4.3 from 3 reviewsGoat cheese slathered on whole grain toast, topped with an egg (fried or scrambled) and a sprinkling of fresh peas and herbs. An easy breakfast or any-time-of-day meal. Scale 1x2x3x IngredientsPer toast1 slice hearty whole grain bread1 ½ ounces goat cheese, softened1 egg, fried, or 2 eggs, scrambledHandful fresh peasLight sprinkling of chopped fresh dill (or mint, chives, parsley or basil)Sea salt, to tasteFreshly ground black pepper, to tasteInstructionsBring a small pot of water to boil for the peas. Toast your bread. Spread a generous amount of goat cheese on top (if your goat cheese isn ;t spreading easily, transfer it to a heat-safe bowl and microwave for 10 seconds).Once the water is boiling, drop in the peas and cook until crisp-tender, about 90 seconds. Drain the peas and return them to the pot.If you ;re planning to fry your egg, sprinkle your cooked peas onto the goat cheese and gently press down on the peas so they stick.Prepare your egg(s) as desired. If you ;re scrambling the eggs, season the eggs with salt and pepper before cooking, and toss in a handful of peas before the eggs set.Transfer the cooked egg(s) on top of your goat cheese-covered toast. Top with a slight sprinkle of chopped fresh herbs, salt and pepper.