With some snowshoeing or jogging in the works, my breakfast consists of tidbits from my roast-fest, a dollop of fruit relish, and toad-in-the-hole. The latter is a piece of thick wheat bread with a hole cut out of the middle. This slice is toasted up in some olive oil - in a pan - while an egg is cracked into the hole. Then it's flipped, salted and peppered, and the cut-out piece is toasted right along with the egg-slice. An easy and entertaining weekend breakfast, more substantial than waffles, I say.
Leftovers went nicely with my toad. Spicy potato wedges, silky eggplant chunks, and some juicy-roasted mushrooms helped mop up the yolk and leftover shreds of pecorino cheese. Cold fruit relish made a piquant and refreshing finish.
Now I just wish I'd made some tea. I snarfed everything up before I remembered to take a picture.
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