Bacon, gruyere, scallion and tomato frittata. The last of the filling for potato tacos.
I’ve found those potato tacos to be very economical – a little bit o’ spud goes a long way.
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Capresse salad scramble - tomatoes, mozzarella, basil, and local eggs. Slices of baguette from a local bakery. Bacon slice didn’t make the picture!
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I once had a brunch that was room temp caprese salad with warm poached eggs and warm Hollandaise, and I liked it!
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I was going to do poached eggs and maybe pesto but I got lazy (and hungry) so scramble it was!
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Meat pie (beef chunks, bacon, sautéed onions and garlic, melted mozzarella and savory gravy, plus a squirt of tomato sauce) from Worthy Pie Co., Brisbane Australia.
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Zucchini scramble with an herby green sauce. Salted tomatoes with fresh basil and a drizzle of olive oil. Homemade French bread for toast.
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Yum!
I don’t purchase too many prepared or convenience foods, but that Knorr hollandaise sauce is at the top of my list when I do.
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Lion’s mane mushroom and fried egg. I still don’t really see the appeal of these mushrooms, but I’m gonna keep trying.
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Brunch.
Bacon/scrambled eggs/tomatoes with evoo and S&P and a toasted sesame bagel from St-Viateur that I schlepped all the way from Montreal
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Zucchini slice with parmesan, pickled scallions, basil and chives. Pan-roasted pork chops. Chili crisp.
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Quite the breakfast!
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Pita, melted goat cheddar and apricot jam
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Fried bananas.
Despite how phallic they appear, they were quite tasty. Or maybe it was because of it.
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Banana gratin was at the breakfast buffet in Hakuba during my weeklong stay.
Bananas are wonderful transformative foods.
However, I rarely eat them as-is, unless I am simply fueling during a training session.
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I looked at that bagel fast and thought it was a soft pretzel, which led me to “why WOULDN’T you make an egg sandwich on a soft pretzel?”
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They look like smiles!
Once you cut those bagels in half, there’s no room for a sandwich, trust me I’ve tried 
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