Not your usual eggs and toast

As I've mentioned before, I don't really like eating the usual breakfast foods for breakfast. No pancakes or bear claws for me, and I'll pass on the oatmeal or toast with jam. Instead, I prefer something warm and savory, perhaps something that one might normally eat for dinner. For this week's Dark Days Challenge, the bonus challenge is to make a SOLE breakfast. If I were eating meat, I could have done bacon, eggs, and toast. Or I could have gone the smoothie route, making one with berries I'd frozen during the summer as well as some currently-available Bloomsdale spinach (for that extra nutrient punch). Instead, I went with one of my favorite breakfast classics: a "wallet egg," inspired by the cookbook Every Grain of Rice.

It's pretty simple: Fry up a couple of eggs from Capay Farms in either some Clover butter or Frog Hollow Farm olive oil, but make sure they stay runny. Serve over Lundberg brown rice, with some green onions from A. Nagamine Nursery sprinkled on top. (If not concerned about being SOLE, add some oyster sauce on top, which really makes a difference in the flavor.) The runny eggs will mix into the rice as you eat. It's comforting and filling.

Another quick breakfast I like eating is mushrooms on toast. Saute some mushrooms (here I used a combination of shiitake, oyster, and cremini) from J&M Ibarra Farms with some diced onions from Catalán Farm in a little olive oil from Frog Hollow Farm. Splash in a little local beer or wine, if you have any. When the liquids have been absorbed, sprinkle over a little chopped parsley from A. Nagamine Nursery, and serve on a slice of toasted sourdough bread from Sumano's Bakery.

While breakfast isn't exactly my favorite meal of the day, at least I've got a couple dishes up my sleeve that I can fall back on in a pinch.