Scrambled eggs and a vanilla Belgium waffle. On of the pups had me awake at 4:30, so I had plenty of time to clean the kitchen and prep waffle batter.
I haven’t played this up in a while 
I make what I call a “faux-tata,” a hybrid frittata and omelet. It’s a great way to use up any bit and pieces of leftover. No matter how small. 'Scuse all the photos.
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I have a big pot of yellow cheesy grits on the stove. Temps in the 40s this morning so a big bowl of hot grits sounded like just the ticket.
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I needed some sustenance before tackling my least favorite store for all of life’s necessities. Avocado toast and a cappuccino hit the spot.
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Scrapple, drizzled with maple syrup (extra-dark).
Dave McMuffin.
Homemade English muffins, baked egg (I use the ring from a can of Thai pepper with the top and bottom removed), Canadian bacon, very thin slice of tomato, a little hot sauce, and sliced cheese - whatever is in the drawer.
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Challah French toast and eggs. Apparently if you have a Friday morning appointment with my dentist, you get your choice of raisin, chocolate, or plain challah. Who knew!
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Lovely Aussie. Made a quick mushroom and cheese omelette before my wife left early for her jaunt to learn how to spin alpaca wool
Omelettes are my go-to when either of us are in a hurry to get out the door.
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Super fresh everything bagel from Absolute bagels on the uws, with plain tofutti schmear. Best under $4 breakfast ever.
For our quick out the door breakfast it’s a fried egg roll up in a tortilla. Depending on the time will depend on what else goes in it
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Likey That’s a flour tortilla ( we usually only use corn) but it doesn’t look huge.
I have some good corn ones from the Mexican market but would be much harder to roll with filling. More of a fold over
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Sunday is the only day I get beyond toast or muesli. This week - mushroom omelette.
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Absolute is our favorite place! We bring home to CA two dozen which I wrap individually in plastic wrap, into a zipping bag(s) and freeze. Toasted they’re superb. It’s really the only time we have bagels and we haven’t been to NYC in toooo long.
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It’s the hot cross bun season! So today, a cappuccino and a hot cross bun with butter.
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Fresh pastry from the FM. Mine was apricot and DH had a cinnamon bun. Espresso and the season opener of F1 rounded out the morning.
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Pita stuffed with Munster cheese toasted
A breakfast from childhood
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A good use of leftover pastrami when you’re done making sandwiches
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Total cheat breakfast…
We picked up a prosciutto and provolone bread from Tarry Market in Port Chester, NY.
It really should be renamed provolone and prosciutto bread.
In spite of looking like a porky lard bread it tastes more like a very good provolone bread …the provolone
was piquant … just perfect. This bread takes on a life of its own when toasted…it makes a
quick, easy and delicious breakfast with a couple of eggs. I have made the same breakfast using
their focaccia, I much prefer this bread.
For those of you not living in or familiar with this area Tarry Market is owned by Mario Batali and Joe Bastianich and is like a teeny tiny Eataly in Westchester County.
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