Sadly I think the poor air quality is a new reality. I feel bad for those with breathing problems.
Toast with cheese and honey sounds delicious! I was watching a cooking show recently where the chef made a grilled cheese with Limburger and that used to be a favourite breakfast. I’ve been finishing up leftovers in the freezer lately (last slice of bread, last English muffin, etc.) on Saturday mornings so my grilled cheeses got kaiboshed.
Avocado toast on Wegmans’ sprouted seeded sourdough (if I keep buying this I’ll have to create a new acronym 
) with spicy salt, lemon, cilantro on my brand-new Berlin Frühstücksbrettchen, depicting the subway stop near where I lived 1999-2001 
Bread was extra-kronchy, avocado perfectly ripe… but it was not enough to sustain me for our upcoming roadtrip to test-drive another scooter 
— plus it’s technically lunch time.
I polished off the leftover bok choy and had 2 of the leftover shrimp, saving one for my PIC since he really loved them (even more so than shrimp cocktail 
).
That shrimp dish got even spicier overnight 
WSSSDB?
Gesundheit!
I was just gonna go with SSS
I cut up about 6 golden kiwis for our breakfasts this week that turned out to be perfectly ripe, and added a handful of booberries to my usual base of Fage.
Cleaning out the fridge.
Consolidated leftovers from our Japanese-style steak dinner, beefed up with extra egg and grated zucchini. Served with homemade mandarin pancakes from the freezer for wrapping, and some 7 Spice for heat.
You continue to have the most creative and interesting breakfasts! No doubt because you do not confine yourself to traditional “breakfast” foods. I’m not sure you’ve ever posted a breakfast I wouldn’t want to eat.
Lol - thank you! Breakfast is (for me) one of the more fun meals to make. Rarely a recipe, but lots of opportunity for creativity while using up those tasty bits, bobs, and leftovers.
I’m still working so my breakfasts are still hastily thrown together. During the week I usually take a smoothie with me the days I work in the office so I can sip on it while I work. The two days I work from home I usually have yogurt or cottage cheese that have already been portioned out or if I’m living dangerously I will make a meusli or overnight oatmeal the night before. Your breakfasts serve as an inspiration for what I could make when I retire! (Six years to go!)
Oh, retirement most certainly helps. When I was working an office job, breakfasts typically were yogurt, strawberries, and a handful of pretzels - all at my desk. More fun, now. 
Picking blueberries this morning and this orchard gives you a wee discount from their food offerings if you pick a certain $.
So, I successfully steered myself away from the many sweet options (I have literally three kinds of homemade cake at home) and had a locally-famous soft pretzel instead. It was warm and there was mustard
The last of the basil-and-zuch Aussie slice (with chili crisp). Whole-wheat zucchini-carrot muffins, with currants and pecans.
Felt like something savory (even though I cut up 5 ataulfo mangoes yesterday, and they don’t last long), so leftover salad from last night tossed with TJ’s buttermilk ranch and topped with a king oyster shroom sautéed in ghee.
Good choice
A post-workout Sam’s Club cheeborger slider for that PROTEIN from the air-fryer (broil setting). An experiment that turned out a-ok. My slider was more on the medium side, my dude’s was rare. Boo hiss.
Finished what was left of Monday’s NYT lemon & mint potato salad — just about a 1/2 cup of it, the perfect size for a side
