Greek Breakfast

Before breakfast recently, I saw this next to the back door I had opened, early, when I got up. . .

And I wondered if Ben had woken up and come downstairs before I knew it . . .

Yes,  . . . and was happily taking advantage of the rainwater-filled pool.  I sneaked back inside and grabbed my camera.  Precious.

Then we went inside and I cooked breakfast, inspired by a Greek dish I read about in Saveur.

We had earthy greens, sauteed with lots of olive oil and salt (and I added one garlic clove), next to a tender fried egg with thick bread on the side.

Oh man. I didn't realize I missed bitter greens in the midst of the lush summer produce. It was such a satisfying breakfast.

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Now, a breakfast question for you:  I find it hard to eat eggs and toast without drinking a bit of orange juice.  Sometimes I am happy with tomato juice, so I guess what I like is the acid.  Mostly my OJ habit is not really very healthy or local and if it weren't for stocking up on concentrate at the discount grocer, it would be an expensive habit too.  We do actually drink small glasses of the stuff and I water down the children's juice by half.  But still!  I'm interested in new ways - new side dishes maybe? - to eat our mainstay breakfast that do not rely on OJ every time.