The cure for the common sweet and salty breakfast.
Sunday, February 12, 2012
Sometimes, what's simplest is best. Or, sometimes, you just have to go with what's in the fridge. This morning was a bit of both. We made Jamie Oliver's scrambled eggs, and added some rosemary, thyme and parsley. Paired it with a bit 'o toast with my mum's rhubarb and ginger jam (need to go home to get another fix!) and finished it with some of Montréal's best chocolate from Geneviève Grandbois.