Instead of toasting the bread in the toaster I fried it in a bit of olive oil, makes a lovely change. I topped it with warm leoncini Porchetta and sautéed peas with endive. The sauce is what I had baked my chicken thighs in the night before – my favorite sauce for chicken-made of: Yogurt, Dijon and a splash of Maple Syrup. Warmed and drizzled on top of the peas, it was so savory! I added a poached egg , being breakfast and all.