Eggs and Spinach on Bread

What can you do with that bread I made the other day? Simple—make breakfast. I sliced the loaf, put the pieces in a pan, and grilled them lightly on both sides. The bread has a subtle yeast flavor, which I absolutely love. There’s nothing better than fresh bread with that hint of yeast, the kind you get at a good restaurant.

After that, I cooked some eggs and sliced them thin so they’d layer nicely on the bread. Then I added a little garlic salt, tomatoes, spinach, and a bit of cheese. The whole thing came together perfectly. It took almost no time, but it looked like something you’d pay $15–$20 for at a restaurant. I kind of impressed myself, even though it was all simple, straightforward stuff.

Why does a guy like me enjoy cooking? For one, I like knowing exactly where my food comes from—it feels healthier. But it’s also become a hobby. I can cook most things, especially if I have a recipe, and at this point I can even make a lot of dishes without looking anything up. After you’ve done it a few times, you get a feel for proportions. Sausage, bread, poultry, pies—I can handle most of it. I haven’t made many cakes, mostly because I’m trying to avoid them, but maybe I’ll try that in the future.

What I don’t want to do is rely on boxed mixes. I want to know how to make things from scratch. It just feels better—and it tastes better, too. Got to get my garden going.