- ½ cup (125 ml) finely grated pecorino cheese, divided (Benton Brothers Fine Cheese)
- 2 large eggs, divided (The Milkman)
- Himalayan pink salt and freshly ground black pepper, to taste (The Grainry)
- 1 tsp (5 ml) herbes de Provence, divided (South China Seas Trading Co.)
- 2 cups (500 ml) mixed baby bitter greens, such as kale, amaranth, dandelion, or mizuna (any produce vendor)
- 1 cup (250 ml) cherry tomatoes, cut in half (any produce vendor)
- ½ lemon (any produce vendor)
- 1 tbsp (15 ml) extra-virgin olive oil (Vancouver Olive Oil Co.)
- Toss mixed baby greens and cherry tomatoes with olive oil, lemon, salt, and pepper. Divide between two serving plates and set aside.
- Heat a small nonstick skillet over medium until a shred of cheese dropped in begins to sizzle. Spread half the cheese in an even layer over bottom of skillet. Heat without disturbing until cheese begins to bubble, 30 seconds to 1 minute.
- Crack one egg directly on top of cheese. Cook until edges are just set, about 2 minutes. Cover and continue cooking until white is set but yolk is still runny, about 1 minute, 30 seconds more.
- Season with salt, pepper, and half the herbes de Provence. Run a spatula around edge of egg and cheese to loosen. Transfer to one of the serving plates atop greens and tomatoes.
- Repeat with remaining cheese, egg, and seasoning.