Lately I've been taking kind of a two-part breakfast. Like a hobbit, kind of.
First breakfast (today, 6am): a cup of greek yogurt with granola, strawberries, blueberries, banana, kiss of maple syrup. Read Espresso app ("The Economist"), WSJ's daily email newsletters.
Went for a 90 minute run.
Second breakfast (today, 9am): 2 eggs scrambled with crème fraîche, dash of salt & pepper, shredded cheddar, hot salsa, rolled in two warmed flour tortillas. Coffee. Paper (WSJ).
I have a Polish sausage I need to do something with; perhaps tomorrow.
I love pretty much all French toast but...fry bacon. Drain most of the fat. Make the egg and milk with a little vanilla. Use sourdough. Fry the dipped bread in the remaking bacon fat, sprinkled with cinnamon and sugar, which caramelizes and crisps up in the hot fat. Serve with maple syrup.My problem with French Toast (which I love) is that I never think of it as *breakfast*, so I invariably have breakfast *with* French toast, and thus eat two breakfasts.