Hey, coffee friends!
This breakfast was very special because I was especially hungry š And it was interesting because it had an interesting food: bread from the bakery. Yessir.
In order to eat bread without getting sick, I have to make it at home with sourdough, or at least with a slow rising process at cool temerature to reduce yeast. You see, I'm mildly allergic to gluten and my husband is mildly intolerant to yeast š (etc..., etc..., we can't have much bread happiness). But this time, we discovered by chance that in a bakery near home, they make it the old-fashioned way, which suits us so well: moderate leavening and plenty of time in the oven.
My husband teleworks half the week, so when breakfast is late these days, I bring it to his desk. I prefer to make the food myself because I'm not always brave enough to eat what my husband cooks š¤£
#+
So what you see on the plate is a lot of toasted bread, fried eggs with Himalayan salt on top, and a spread I made with eggplant that I had roasted over my stove fire; it's basically babaganoush without tahini; I rarely serve it for breakfast (I usually serve it with pita bread at dinner). I toasted the bread slices very golden brown, left the yolks half-cooked, and sprinkled paprika and drizzled olive oil over the eggplant spread.
We were finally able to eat baguettes from the bakery instead of toasted pita bread. It's so good because now we will be able to have some jam too from time to time.
