Add a little spunk to your breakfast (or lunch) with pecorino fried eggs and bitter greens. Start with some quality cheese (Benton Brothers Fine Cheese will help you out) and end with some fresh produce from The Public Market. With a short ingredients list this is an easy and quick way to enjoy a gourmet meal.
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
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.