The Poulletier sandwich

I'm not the first person to make a sandwich with fried eggs and pastrami, but I think I may have come up with a name for it that could stick. Served hot with melted cheddar cheese on slices of grilled sourdough bread, I call it the "Poulletier" after François Poulletier de la Salle, the discoverer of cholesterol.

Hash browns would be good in this. As would a thick smear of pesto sauce, suggested by a person in a reply to my Mastodon post. I'll try one or both of these additions next time.