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May 29, 2014 / Food Follower

Eggs and Toast

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Eggs and toast are one of the easiest food pairings to prepare, yet they are delicious! I really do believe that some of the simplest things in life are the best. For breakfast today, I fried two eggs and served them with toast which I made from a special bread I bought at Atkins farms up in Amherst. The bread is whole wheat and contains pecans, oats, raisins, dates, and loads of other good grains and seeds. For the toast accompaniments, I was inspired by the recipe my friends and I made for my molecular gastronomy class – a pretzel chip with goat cheese, honey caviar, and rosemary. (We won if you were at all curious!) I spread some chèvre (i.e. goat cheese) on my toast and added a drizzle of honey and a dash of finely chopped rosemary. This would also work well with most grain breads or raisin bread.

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One Comment

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  1. Glenda / May 29 2014 8:39 pm

    One of my favorite combinations.

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