I almost feel like a traitor. For so many years I've sung the praises of good quality artisan French bread (especially sourdough), and here I am now buying packaged, ready-sliced, wholemeal bread, from some unknown industrial source. I had a sudden urge, and let me assure you that this stuff is wonderful. A classic wholemeal 'Wonderloaf'.
Breakfast for me is always a complex meal. There are so many choices on offer; I need to think long and hard before coming to that daily decision. The fridge is filled with options, and as I take my breakfast alone, the choice is entirely mine.
As for many people, the easiest choice is 'toast', accompanied by whatever preference one has on the day. Recently I have had a penchant for Green Pesto. Lightly toasted wholemeal with plenty of thickly spread unsalted butter, and a really good dollop of Pesto, is just delicious.
I don't like to eat anything sweet, so Marmite, or Peanut butter, or Anchovy paste, are usually arranged on the table awaiting that last minute decision, but they are now joined by a jar of good quality, coarsely ground, Italian Pesto.
p.s. When I next go shopping, I intend to buy some sliced smoked bacon... this bread will be perfect for a classic BLT. I can hardly wait.
We buy sliced wholemeal too for toasted sandwiches. We shouldn't because one of our baker's now has a machine which can slice any loaf you buy. The sliced wholemeal sourdough is too darn good.ReplyDelete
Occasionally only this type of bread will do. Bacon sandwiches are a good example.Delete
Have you tried sliced avocado and marmite on your toast?ReplyDelete
My oldest son introduced me to that; it's his favourite breakfast.Delete
I remember there used to be two types of bread, "white" and "black". There are now more than ten varieties and recently I also saw bread from France.ReplyDelete
I do hope the French bread is OK. I think it might be better to buy locally baked.Delete
What do you have to wash your savoury breakfasts down? Tea or coffee or perhaps a can of "Irn Bru"?ReplyDelete
I have instant coffee before, and another instant coffee after. Not with, for some reason.Delete
I cannot imagine eating pesto for breakfast, much as I enjoy it for supper. I prefer either peanut butter or rhubarb and ginger jam on my toast.ReplyDelete
It's surprisingly good on toast, you should try it.Delete
It is a hard decision each morning to decide which of three, sometimes five, cereals I will choose. To each I will add cholesterol reducing psyllium husks.ReplyDelete
PS Pesto for breakfast has never been on my horizon and probably won't be.Delete
What the heck are 'Psyllium husks'? Are they mind-altering mushrooms?Delete
Pesto on toast - what took you so long to discover it? Mind you F eats pesto on virtually anything savory - particularly good on cooked beetroot - and makes salad dressing with it. A bakery local to here makes fresh rye bread on Saturdays. F is too scared to see if they do it any other day, it is so good my humans eat the whole lot in one day!ReplyDelete
I adore Beetroot, so I will definitely try that. Freshly baked good artisan bread is addictive. I can understand F's reaction!!Delete
I made pesto this morning to go with pasta tonight. Must try the beetroot suggestion.ReplyDelete
Sounds good doesn't it; but I'm not sure if it'll beat my Beetroot with Raspberry Vinegar.Delete
We love making toast with good quality cheddar melted on top for breakfast (often I have oatmeal instead). I imagine fresh guacamole would be pretty good on toast, too. Never considered pesto!ReplyDelete
It sounds strange, but it's very good. I occasionally do myself cheese on toast in the microwave; quick and easy.Delete
I love a couple slices of avocado on toast. I don't even use butter...just some black pepper.Delete
Sliced smoked streaky makes the best sandwich ever.ReplyDelete
Naughty but nice... what better sandwich is there!Delete
Smoked bacon for breakfast has to be in Glasgow in a Moreton Roll with a mug of good black coffee at Torino in Bishopbriggs. Heaven on this earth.ReplyDelete
I once heard of a Glasgow speciality of deep fried, battered, 'Ziggies' (?), which are giant Mussels. They sound wonderful, but I can find no reference to them. Any ideas?Delete
I've never heard of them. I've put out feelers to my Glasgow pals.Delete
We do good bread toasted in the Aga with unsalted butter... occasionally with a little creme' fraiche on top for breakfast. We do like pesto, but not for breakfast.ReplyDelete
Try the pesto, you might change your mind. It's perfect on toast.Delete
I love pesto too. I make my own.Delete
I've been meaning to make my own for years, but have never actually got around to it.Delete
I breakfast on an oatmeal and nut bread, medium toast. One needs the crunch! Adequate butter to saturate one piece of bread, and a rounded teaspoon of jam on the other. Put them together and it is the perfect breakfast sandwich.ReplyDelete
I'm already thinking of my this morning's breakfast, and I'm leaning towards fried egg on toast. We'll see in a couple of hours time!Delete