It was both breakfast and lunch, and as I’m writing this at nearly nine o’clock that same day, Sunday, I’m only beginning to feel hungry now, after enjoying it 6 or 7 hours ago, our only meal of the day so far.

It was also really, really tasty.

• * the ingredients included terrific rich eggs from Tamarack Hollow Farm; excellent bacon from Flying Pigs Farm; toast from 3 different interesting crusty breads, a whole wheat seeded from Runner & Stone Bakery, an organic multigrain baguette from Bread Alone, and a flax seed ‘Armadillo’ from Bobolink Dairy; spicy and crunchy upland cress from Paffenroth Gardens; the always excellent Maine ‘cocktail tomatoes’ from Whole Foods Market; one of my favorite spices, habanada pepper from Norwich Meadows Farm, dried at home; Japanese scallion leaves, also from Norwich meadows Farm; lovage, an herb that I love out of all proportion, from Two Guys from Woodbridge; micro scallion, also from Two Guys from Woodbridge; fresh oregano from Keith’s Farm, both in their heating and sprinkled on the tomatoes; a pinch of a mix of Nigerian cayenne and Spanish paprika, also sprinkled on the tomatoes; a bit of ‘Italy’ [marked ‘Product of Italy’] olive oil from Whole Foods Market; a dollop or 2 of rich Organic Valley ‘Cultured Pasture Butter’ (12 grams of fat) from Whole Foods Market; sea salt, some of it Maldon salt; and very good freshly-ground black pepper, also a Whole Foods Market house brand
• the music was a number of early-eighteenth-century motets by Campra and Couperin, William Christie directing Les Arts Florissants