Eggs and toast are a breakfast mainstay of mine, though they weren’t when I was growing up.

Today, two sunny-side eggs up on olive oil, sprinkled with basil, medium curry powder and fresh-ground black pepper, accompanied by a slice of Mac’s Flax sprouted grain toast with a tbsp of homemade plum jam (a sweet housewarming gift), and a quick fruit salad of one kiwi and a banana.

Vanilla-hazelnut coffee and unsweetened almond milk to drink. Voila!

After a month of beige pantry items in my minimalist eating project, it’s nice to be back in colour.


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