Weekdays: large commuter mug of strong coffee with milk and sugar on the train to work
Later, maybe 10:00 or so, at work: now-defrosted frozen mixed berries with plain yogurt, walnuts, and a bit of honey
Weekends often involve freshly home-baked bread or muffins, or if not that and we have bread around, a piece of toast with ajvar and cheese, and a crispy fried eggon top.
I can’t eat when I first wake up. So during the week breakfast is a coffee and a couple of cigarettes about 6:20 am and then eat whatever I take to work for breakfast about 10am.
On weekends, the coffee and cigarettes are about 8:00 - 8:30 rather than 6:20 and then I usually go out and will eat whatever I buy depending on where I go.
Recent default breakfasts I’ve taken to work would be Greek yogurt with fresh berries, or a banana and an apple, or some home made hummus with crackers, a muesli bar, an Up n Go, etc.
Two home-made cappuccinos between 7 and 8am, followed by (br)lunch around 11am at work. IMO breakfast is not the most important meal of the day unless you’re working in a field or factory.
I’m hungry in the morning, though not as soon as I get up. Dogs get walked first, then they get fed and I make tea. Go to breakfast for weekdays is two eggs scrambled, slice of plastic cheese on top on a piece of toast or English muffin. Smear of HP on the eggs. Eaten in the car on the way to work every day with a go mug of tea.
Second breakfast, mid morning at work, if I’m hungry again, is a bowl of cereal or granola.
Quick and dirty: 1 cup of Bran Buds, dry, washed down with a large unsweetened iced tea. Wakes me up, keeps me regular. Consumed 5 days a week
Elegant: Poached egg on English muffin with butter, onion powder, marmite, sun-dried tomatoes, aged cheddar, hot sauce, summer sausage. Consumed 1-2 days a week.
Thanks for that egg-link! Gonna try it out, for sure! Ajvar is great too, I like the burning hot ones.
One of my go-too’s if I’m in a rush but just have to eat something more substantial: Fry garlic, peppers, mushrooms and onion on high heat. When bits are turning black add a pinch of ras al hanout, some thyme and pepper, a little oyster sauce, spring onions and water, and braise/fry oats in the pan. Serve with a little greek yoghurt and hot sauce.