I do not like the whites of eggs. Yolks, sure. Scrambled, you bet. But the whites, fried or boiled, get my gag reflex going in seconds. Despite my Melinda Blair tendencies with egg whites, I continue to try to eat them because . . . I am not quite sure. (Most likely I do not want to be labeled a picky eater.) I’m glad I do because I would otherwise have missed out on the breakfast delight that is an egg in a basket. One piece of bread, one egg, and, if you are me, a slice of cheese (If the food is savory, then cheese will make it taste even better. That’s simple science as my friend Nick would say.).