what’s your number one breakfast?

That’s the question I asked my coworkers in the bakery a few weeks back. We often pass the time by asking each other random questions like, “Top three road trip gas station snacks!” or “If you could put a bustling metropolis anywhere, where would you put it?” or “Best beach drink!” This time, the answers came without hesitation, hilarious in their specificity:

Luke: Fresh sourdough toast with sliced tomato, soft-boiled egg, crumbly dry cheese, basil and other herbs and a balsamic vinegar and oil drizzle, plus coffee. 

Morgan: Toasted ciabatta or sourdough, cream cheese schmear, heirloom tomato, soft-poached egg, bacon, arugula, chives, and brown butter drizzle.

Hugo: Huevos rancheros — my mom’s.

And what was my favorite breakfast, they wondered? A big ol’ hot latte and a plain Magpie croissant.

But then we dug in a little deeper because there are different kinds of breakfasts, donchaknow. It all depends on the situation because a number one weekday breakfast morning is different from an out-on-the-town breakfast is different from a leisurely Saturday morning breakfast. And it depends on one’s mood as well. Hoo boy, tell a bunch of foodies to pick a favorite and watch them light up!

The other day I made breakfast out on the grill. Halfway through my meal I was like, Hang on a sec — We freaking made all of this.

Sourdough bread that I made.
Butter I churned from cows that my husband milked.
Jelly canned from grapes that we grew (or rather, that happened to grow on our property).
Sausage from pigs we raised.
Eggs from my daughter’s chickens. 

And that — getting to geek out over just how well I know my food — was the actual best.

Now it’s your turn. What’s your number one breakfast?

P.S. Speaking of best beach drinks, Morgan fixed us a killer one this week: Coconut La Croix, juice from some leftover blueberry compote from the diner, lime wedge, vanilla, and a splash of Bai Coconut Water. It tasted exactly like how sunscreen smells: of sunshine and wet bathing suits and freedom.

Rum was the next logical addition, and we debated long and hard about whether or not to fetch a bottle from the bar, but in the end we decided against it, seeing as it was 10:30 in the morning and we were at work and all.

This same time, years previous: the quotidian (5.22.23), on being a family of four, popovers, garlic flatbreads with fresh herbs, the quotidian (5.20.19), a problem, pinned, sautéed lambsquarters with lemon, ice cream supper, the basics.


  • Jennifer

    Man I LOVE home grown eggs cooked over medium in butter, with mild sourdough toast with butter and peach or apricot jam, homemade bacon, and fresh strawberries macerated in a bit of sugar.
    Biscuits and gravy (Basics with Babbish recipe for the sausage) is fantastic. He also took my biscuit game to a whole new level.

  • Deborah R

    Love a good benny, especially with asparagus and smoked salmon, but to be honest I would eat a flip flop if you put hollandaise on it. And as much as I love “breakfast” food, not being a morning person, my usual is good syringe coffee with a little sugar and lots of milk

  • DB Stewart

    So many options. In Scotland, scones & clotted cream, or a true English breakfast with sausage, bacon, eggs, beans, tomatoes, mushrooms, haggis and toast. In France, chocolat and fresh croissants with jam. At home, waffles with peanut butter and maple syrup topped with sliced strawberries or overnight oats with cinnamon & greek yogurt. Breakfast is so so good.

  • Anna

    For a healthy, everyday breakfast: steel cut oats left overnight (or longer) in the fridge with milk, peanut butter, maple syrup, and a bit of salt.

  • Elva

    That’s what I thought, silage dust???
    I take some home-raised bacon and cut it crosswise, so that I get some little bacon bits. When it is almost done, I add three eggs from my chickens, so that the eggs cook in the bacon fat and bacon. When the eggs start to set up, I then scramble them. Meanwhile, I toast a piece of sourdough bread. After I eat that, I drink a huge glass of raw Jersey milk with a large handful of dark chocolate pieces. Remember to let the dogs clean out the frying pan when done!

  • Becky R.

    Homemade multigrain cereal with various seeds, dried fruits, made with whey protein powder, topped with yogurt, berries and walnuts.

  • Zoe Rohrer

    it forever changes but this morning was, in a large hot cast iron, a puddle of olive oil, white part of a green onion, lentils, and a sprinkle of silage dust. next to that a puddle of butter with a fried egg. surrounding the egg was crumbled feta and fresh chopped spinach. lid on til lentils are warm and egg is soft cooked.

  • Lorraine Clarke

    Potatoes, onions, pumpkin, pepper cubes (whatever is abundant from the garden) sauteed in butter. A halved garden fresh tomato fried.
    3 home grown eggs, fried or scrambled in, sprinkled liberally with grated Parmesan and chopped parsley.
    A big mug of Twining’s tea.

  • melodiemillerdavis

    Bacon and fried eggs, over medium, rolls from a can that I spread out and make into just-made sweet rolls, toast, OJ. Or, it could be an full blown omelet like they make at MCC Relief sales.

  • Hattie

    Apple Cheddar Biscuit (great combination and it’s NOT sweet), Hawaiian fruit salad (preferably Papaya, Mango, and Pineapple), and an Americano. That’s all.

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