Friday, May 15, 2009

Breaking the Fast

As a Southerner, I have a natural addiction to corn bread. I made a cake (we also call them "pones") of corn bread yesterday and had some for lunch. Then my friend Dio gave me a dozen eggs from her hens last night.

The stage was set.

For breakfast, I fried two of those eggs in butter and set them on a bed of roughly-sliced corn bread, which had been lightly drizzled with a little olive oil. I ground fresh black pepper over the top and added a dollop of spinach/artichoke hummus from the deli.

Served with hot black tea.

Very filling, flavorful and golden.

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