And Now For Breakfast


The Big Guy and I have different views on appropriate breakfast food. He’s a big fan of what might be referred to as a traditional breakfast. The #2 on a diner menu. Your classic eggs, bacon or sausage, hash browns and toast. My view is somewhat different. As long as it includes protein of some kind, I’m happy. Lobster roll, egg salad tartine, deviled egg, leftover chicken and vegetables are all perfect in my view.

We agree to disagree on this point and make our own breakfasts, but yesterday, while he was frying his eggs, I could feel him eyeing me with suspicion as I assembled my breakfast bowl. A base of quinoa, avocado slices, a hard boiled egg, and tomatoes. Sea salt, freshly ground pepper, and a squeeze of lemon finished things nicely.

I had cooked quinoa and hard boiled eggs in the fridge, so it was pretty simple to warm up the quinoa in the microwave and slice up the rest. On that subject, I have to give a shout out to the benefits of owning a rice cooker. Making perfect quinoa is a snap. Steaming eggs for thirteen minutes produces perfectly cooked hard boiled eggs.

Daisy liked the smells emanating from Frank’s choice better than mine, and settled at his feet hoping for a toast handout. She had no more interest in my quinoa than the Big Guy did!

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About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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