I vary the ingredients each week, but very dramatically (it’s effectively morning for us, so there’s not a lot of ready imagination before I start cooking). This time, except for some refrigerator-dried cut chive, I left the alliums out entirely, and, except for a tiny bit of cooked tomato juices I had been keeping since the previous Sunday breakfast, there were no tomatoes.

There seemed to be even more rich flavor than usual however, the eggs in particular, while their yolks may look a bit less spectacular than they might (the farmer’s free-range hens must have been very happy last week).

• what there was this morning were eggs and bacon from Millport Dairy Farm, the eggs dusted with a little dried dark habanada pepper, Maldon salt, freshly-ground Tellicherry pepper, chopped thyme from Eataly, chopped lovage from Two Guys from Woodbridge, and, at the end, a bit of some juices left from a breakfast the week before (made by heating Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods in a little olive oil, adding a little thyme from Eataly, salt, and freshly-ground pepper), served on 2 plates with a sprinkling of dried chives from Phillips Farm
• there was light toast, of slices from a small ciabatta and a small ‘El Bario whole wheat’, both from Hot Bread Kitchen
• the music was Haydn’s ‘Die Schöpfung‘ [The Creation], René Jacobs
  conducting the Freiburg Baroque Orchestra and the Berlin RIAS Chamber Chorus