Egg and cheese sandwich

Crack the egg into fizzling butter in a small non-stick skillet, moving it quickly to create an egg custard.

Flatten into a single layer once it holds its shape.

Grate the cheddar over it so it melts faster.

Fold the omelette over onto itself with a spatula and season with freshly ground black pepper.

Place it on a rimmed baking sheet.

Top with the homemade ketchup and parsley.

Flip it onto the sandwich bread and close.

Variation: add bacon.