Breakfast is always an important time. Like all meals it reflects the seasons. Those fleeting flavours that come and go so quickly.
Sure we preserve various things to enjoy latter like fruit to add to the porridge in winter.
Although we mainly have some form of oats and fruit and yogurt, pancakes on Sundays and once a week usually Saturdays (This reminds us what day it is) we have a cooked breakfast.At this time of the year it’s
Cover the bottom of a small saucepan with small tomatoes (we use principe bourghese) cook gently till they burst add a couple of chopped garlic cloves and two eggs, poach till eggs are firm but soft. Serve on rye bread.