Despite my avowed resistance to the charms of morning [see yesterday’s post], I am far from immune to the delights of breakfast, no matter what time of day it is served and enjoyed. O brave (if perhaps gluten-free) toast soldiers, stand up and be counted! Your being bathed in butter before pan-browning is a gift that I would not willingly snub even when I’d rather sleep in and I’m trying to reduce my carbohydrate footprint anyway.
Of course, eating proper stuff to start the day is smart. I’ve heard that. I’ve even experienced the truth of it. If I get a fair dose of protein, a nice gloss of good fat and a dash of sweetness in my breakfast I tend to have a better day following it than when I’m under-fueled.
Also, I like yummy food.
So it’s pretty simple, then. Put together a tasty and reasonably balanced breakfast, gnash it all up happily to get the day underway, and be glad. Maybe even productive.
Eggs are very often on this kind of menu for me. Scrambled, poached, fried, baked. Plain or in a complicated dish. Hot or cold. I’m reasonably catholic in my tastes, yet contented and thrilled enough when presented with easily predictable but well-prepared classic combinations of breakfast-related goodness.
The Full English, as I’ve said here before, is never amiss, in my estimation; would I dream of saying no to a heap of eggs, streaky bacon, sausages, tomatoes, mushrooms, beans and toast? Certainly not. A glorious Bauernpfanne loaded with sausages and potatoes and their friends, yes, that too is heavenly. I am dangerously fond of baked goods and quick breads, so I find waffles or pancakes or pain perdu or my particular favorite, crepes, a dream worth suffering for, but ultimately if left to choose, I’ll opt for something a little heavier on the protein side of the balance. The day finds me less lethargic and more useful on that diet. My aging body responds much more kindly to a cake-and-cookie-deficit than to shortchanging it of protein and fat.So I enjoyed concocting this plateful on that particular plan. Bacon’s a fun place to start. Or end, or eat all the way through the meal. So there’s that. But for egg pleasure, here’s a quick way to get a little variant pizzazz into the cheese omelet kind of treat: fill one side of a small nonstick frying pan with shredded Gouda and cook it over medium-high heat until it’s beginning to crisp up and turn golden, drop a touch of butter, a few fresh sage leaves and then two whole eggs into the other half of the pan, let them fry up until the eggs are nearly set, and fold the crisped cheese side over onto that other layer to finish it all up. Slide it onto a plate with the crispy bacon and serve a nice sweet-and-juicy helping of fruit (a little Satsuma is a fine complement) alongside, and I am ready for a big day of Doing Things. If I don’t happen to get around to anything very significant in the way of accomplishment, at least I’ll have had a very enjoyable start to my latest day of Not Doing Things, and I won’t complain. If breakfast is brilliant enough, why should I need to be?