Go On, Be a Good Egg

With versatile ingredients, it's not difficult to come up with a good sandwich every day. Save yourself a few bucks and make lunch at home. You'll be happier when noon rolls around.
Today's lunch: You'd think you wouldn't need more than bitter arugula, salty shallots and slivers of avocado. But add a fried egg and reach post-prandium pacem. (Yes, I know that's not grammatically correct; it's been four years since I sat in a Latin class.)

The recipe:
2 pieces of whole grain bread
1 egg
Arugula, about a cup
1 shallot, sliced
1 avocado, sliced
Olive oil
Salt+pepper

For the dressing: Take 2 1/2 tbsps. of raspberry jam, and mix it with one generous tablespoon of good, grainy mustard. Add salt and pepper to taste, and pour in some olive oil till it reaches a spreadable consistency. Put the spread on one piece of bread; save some mustard for the other slice.

1. Heat 1 tbsp. of olive oil in a pan over medium heat. Grind some pepper into it to check for crackle. If there are nice gentle pops, crack in your egg and fry, for about 7 minutes.
2. Pile arugula on the jam-med slice of bread. Slide the egg over the greens, while keeping the stove on.
3. In the remaining oil, fry the shallots with liberal pinch of salt. Wait for them to brown, and slide them on the mustard-ed bread.
4. Avocado slices go on top of the onions. Take this bread and turn it over fast on top of the egg. Don't worry, the sandwich's shape holds up pretty well.
5. Eat up! And repeat as necessary.