Heat a large skillet over medium heat and add 1 tablespoon of butter. Wait until it begins to melt and sputter.

Spread the remaining butter lightly on one side of each bread slice. Place the bread, buttered side down, into the skillet. Toast until golden and crisp, about 1–2 minutes per side. Remove and set aside.

Reduce heat to medium-low. Add a small pat of butter to the skillet if it looks dry. Crack two eggs into a small bowl.

Make two shallow nests in the skillet. If using spinach or kale, wilt it first in the pan before making nests. Slip each egg into its nest and season with salt and pepper. Cook until the whites are just set but yolk is still soft, about 3–4 minutes.

While eggs cook, place a slice of toasted bread on each plate and sprinkle a generous pinch of grated cheese on top to start melting.

Gently lift each egg with a spatula and set it atop the cheesy toast. If you like an extra melt, scatter a little extra cheese over the egg and briefly return to the skillet covered until cheese is gooey.

Finish with chopped chives, a dusting of smoked paprika, or a few drops of hot sauce. Drizzle with honey and sprinkle with flaky sea salt if desired.