Breakfast is the day’s most important meal. It is also one of the easiest meals to prepare. Better yet, when your breakfast is scrambled eggs or an omelet, it can be lunch or supper as well. Eggs are versatile food and many eggs dishes are not that hard to make.

We start every day with a hearty breakfast and, of course, fair trade, organic coffee.

Eggs, for breakfast, are a favourite and we have them three times a week, often with home fries but Justas often with turnips peeled and cubed and then cooked just like home fries. Add a slice of tomato on the side and maybe a piece of toast and you are ready to greet the morning.

We do not eat much bread and when we do our preference is a salt and sugar free loaf that is made locally. It makes great toast and sandwiches.

Often when I make scrambled eggs, I am reminded of my mother, she made her scrambled eggs a bit differently than anyone else. I use her method now and then.

She would use a sauce pan and not a frying pan. Add a dab of butter to the pan then break in 4-6 eggs, add some milk and black pepper and stir until ready to serve.

Scrambled eggs:

Ingredients: for 2-3 people

4-6 eggs

Dab of butter

1 tablespoon skim milk

1 tomato cut in wedges

Sea salt, black pepper and paprika to taste

Preparation:

Break eggs into mixing bowl

Add milk

Stir with a fork until all yolk is gone and eggs are a light yellow colour.

Add butter to frying pan on high

When butter melts add eggs.

Season to taste.

Stir until all liquid is gone and eggs are smooth.

Eggs are then ready to serve, add tomtato.

Hot sauce goes great with eggs.

If you want and have the time make some home fries using a potato, sweet poatato or turnip. I dice them the night before so that I can toss them in the fry pan in the morning. If you are using turnips or potatoes, save some leftovers from a previous meal and dice them in order to make home fries faster and crunchier.