Bread omelette

Crack the egg into a bowl, add the salt, and whisk until the white and yolk are fully combined.

Heat a nonstick skillet over medium-low heat. Pour in the beaten egg and tilt the pan to spread it into a thin, even layer.

While the top is still slightly wet, lay the bread slices on the egg and press lightly so they adhere. When the underside is set, turn the egg and bread together.

Fold any egg edges over the bread, then fold one slice over the other. Cook on both sides until the bread is lightly toasted and the egg is fully set; an egg dish should reach 160°F (71°C). Serve hot.