open-faced fried egg sandwich

so it's (finally) cold here in austin, and i couldn't be more excited.  so i've been in the kitchen (surprise, surprise), celebrating with some hot & hearty treats.  yesterday, i whipped up a big (almost spilling over) pot of soup, but it was a little too similar to the potato cabbage soup of a previous post, so i skipped posting the recipe, but here's a photo:

tonight, however, i went for simplicity.  i was really craving fried eggs, which are one of my favorite cold-weather (or, really, all weather) foods that always reminds me of late-night dinners my mom whipped up.  so here's my version: an open-faced fried egg sandwich on a toasted roll with sauteed red onions and cottage cheese.

3 tbsp butter, divided
1 roll, split and toasted
1/2 red onion, sliced
4 eggs
cottage cheese
louisiana hot sauce (to taste)

start with one tbsp of butter in a pan on medium heat.  once melted and the pan is hot, throw in the onions and cook until well-softened and starting to get a little color on them.  i added a second pat of butter later in the cooking process, as mine got a little dry.  in the mean time, toast the roll.  when it's done, spread with cottage cheese.  once onions are done, layer them on the cottage cheese.  after teh onions are out of the pan, return it to the stove with the last pat of butter.  once melted and pan is hot again (shouldn't take too long), fry four eggs.  i like mine with a little s&p and some tony's cajun seasoning, but pick your poison ;) and fry your eggs to your favorite firmness.  i like mine a little runny so the yolk can coat the onions.  once the eggs are done, stack on the onions.  top off with a few shots of louisiana hot sauce, grab a knife and fork (you'll need it!), and dig it.  afterwards, submit to the food coma and be glad you aren't out in the cold (even if you're glad the cold is here).

now about submitting to that food-coma...