The Australian egg slice.
A search of the internet will give a number of versions, but I like the Melissa Clark’s take on it (gift link here) with zucchini and fresh basil (although if given a choice, I’ll swap the cheddar out for parm). I take a pass on the olives, but never the pickled veg – either pickled scallions or pickled peppers are good here. The chili flakes (or sauce) and salt for finishing also are obligatory.
