We had some great organic whole wheat English muffins in the cupboard. We also had some delicious Green Valley eggs from Rowe Farms (we got them at Better Bulk). There was an end of some ash-coated cheese from Montforte Dairy.
So, we toasted the muffins. Sliced the cheese thin and put it on the hot muffins so it could wilt a little. Meanwhile, we poached the eggs. We sprinkled the whole thing with some French tarragon, which was growing in the urban farm. (We didn’t start it from seed – we bought it from Mimi’s convenience, around the corner).
That, and a hot cup of coffee will get you Sunday morning heaven. (Okay, that and church – which we had plenty of energy for, after a breakfast like this!)