Breakie time

It was my then 7 (or 8 or 9 or 10) year old nephew who told all of us one morning in Tali what the word, breakfast, meant. "It's to break the fast," he said. According to foodgeeks.com, breakfast means :

"to break the fast from the previous night"

Why none of the oldies knew that is beyond me because I didn't think of that either. Incidentally, last month's issue of Esquire (the one with Clive Owen on the cover) had a really interesting feature on breakfast food. It featured recipes from different chefs, tips on choosing the best coffee, and a healthy list of "the best breakfasts across America." My favourite one (which I will try) is Griddled Egg-And-Bacon Sandwich from Chef Randy Zweiban of Chicago.

"Start off my rendering two nice, thick slices of applewood-smoked bacon, diced small, in a heavy skillet over medium heat. Crack some fresh black pepper over the bacon, and while it's cooking, whisk three large eggs with a tablespoon of sour cream and a quarter cup of water. Whole-wheat bread or grain break works nicely with this - lay out four slices and top each with sliced cheddar. When the bacon is just about done, strain out the fat and add the eggs to the pan with the bacon. Let them almost set before lightly scrambling them with a wooden spoon. When the eggs are about done, divide them onto the two slices of bread. Sprinkle salt on the eggs and cover them with the other two slices of bread and cheese. After wiping out the pan with a dry cloth, add some of the used bacon fat and a tablespoon of butter to the pan on low heat and place the sandwiches on the pan. Cover and let them cook for about 4 minutes until they are golden brown, then flip them over for another 4 minutes. When the cheese is melted, they're done."