Breakfast Renaissance

February 16th, 2015 § 0 comments

For scores of years HG’s very unhealthy breakfast consisted of endless cups of black coffee and numerous Marlboro cigarettes, all consumed while reading The New York Times (HG’s morning hands were always stained by Times print). Much has changed. HG now reads The New York Times online. No cigarettes. Cafe latte. And, nourishing, often very hearty, breakfast meals. Most often HG has a big bowl of fresh fruit and Greek yogurt drizzled with plenty of Turkish honey (this is one occasion where the Greek and Turkish cultures are in harmony). The other perpetual is organic coarsely cut oatmeal (BSK adds lots of dried fruit to the cereal). For some reason, Sunday morning is a time for eggs. BSK is an exert poacher and scrambler. Thus, there are poached eggs on buttered Thomas English Muffins. Or, poached eggs on a bed of Geechie Boy Stone Ground Grits (provided by SJ). Crisp rashers of bacon always accompany these dishes. HG is very fond of soft, voluptuous scrambled eggs with Alaskan red caviar and creme fraiche. BSK makes this perfectly; however, it is in the realm of omelets that BSK demonstrates her true mastery. Here are some of the fillings: Cheese, fried onions, asparagus, mushrooms, mixed chopped herbs, spinach…and, surprisingly, super spicy Korean kimchee. A BSK omelette is always lightly browned on the outside. Creamy on the inside. Perfect. (SJ also does great omelettes. Must be an inherited talent). When HG goes out for breakfast he consumes a cheese enchilada topped with a sunny side fried egg and smothered in spicy red and mellow green chile sauce (In New Mexico this topping is called “Christmas.”) Best source for this dish is Sopaipilla Factory in Pojoauque (15 minute drive north of Santa Fe). When HG is really hungry in the AM, HG goes to Tune Up Cafe in Santa Fe for the eatery’s massive breakfast burrito filled with eggs, potatoes and thick cut bacon. There’s a ton of fiery green chile on the plate but HG always asks for more. HG may express some nostalgia for the past, but breakfast has never been better than the present.20110719-salmon-roe-eggs

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