Meatball, fried egg, toast

Double yolk surprised me again because the egg is not huge nor heavy. I like to stab the white right next to the yolk while it is cooking to create a little hole there, or two, or three, to speed up the cooking of the thicker type albumen. There are two types of white, one cooks faster than the other. The hole that is made self-heals as it cooks, and it does speed it up and even things out while protecting the yolk. Except this time I poked too close and stabbed the yolk and it drained a bit into the white. Bummer. I wrecked my own picture.

Pine nuts in the meatball showing through, and so are streaks of red chile sauce incompletely mixed.