It’s the first day of Spring and the ground is covered with snow, but there’s a change in the light and air. And I didn’t burn the toast. My friend’s chickens are laying eggs. I felt very lucky when Lynn gave me these beautiful eggs. Her chickens have the best diet, non-gmo grains supplemented by foraging. Just look at that yolk. Here’s a 5-minute breakfast. Toast some bread. My favorite morning toast is The Luncheonette, which is baked by Fairfield Bread Company. I’m a taste-tester for Fairfield Bread Company. Scramble the egg, add lots of chopped parsley because it’s growing in the garden already and it’s filled with minerals, and it will help distract if you’re not using cheese because it’s Spring and it’s time to eat less and move more. Pour egg-parsley mixture into an oiled hot cast iron pan. When the eggs are set, remove, fold and place on the toast. Assemble and serve.
There’s something about waiting to open homemade jams and jellies until it’s starkest winter. Last weekend, with friends visiting, I opened a jar of peach jam I made in summer. The scent of peaches released from the jar. Breakfast was simple. Assorted bread from Fairfield Bread Co., Raisin Rye, Pretzel Rolls, Bridgeport Sour, Flaxette, warmed in the oven. Butter, jams and jelly. A frittata made with potatoes but no cheese since one of our guests is allergic to dairy. And homemade tomatillo salsa. (Leftover from last night’s dinner of tacos.) When I opened a jar of wine berry jelly, it turned out to be syrup. No worries, we mopped it up from our plates with warm bread. Next time I’ll serve it with pancakes. The peach jam was the biggest hit. Our 18 year old friend loved the big pieces of peach, and ate it with a fork. Good homemade food and artisan bread makes the simplest meal a feast.