It dawned on me last Sunday that I may have been eating the Perfect Breakfast.
So what exactly is this Perfect Breakfast, you ask?
Two slices of thick, crispy bacon; two buttermilk biscuits oozing with real butter; a bowl of hot grits, also oozing with fresh butter; a slice of Golden Honeydew Melon; a glass of tomato juice; and two fried eggs, sunny-side up.
That is obviously a very good breakfast, but what makes it perfect – not just good – are the eggs. Fresh eggs from local chickens that haven’t been cooped up and are allowed to run around, eat juicy bugs and lay eggs when they are good and damned ready.
We are most fortunate that we get a dozen of these fresh beauties every week. They cost us $4 a dozen, which is about four times more than you would pay for ordinary eggs at the grocery store, but they are four times better. The yellows are rich and eggy and the whites are always firm. I cook them sunny-side up so that I get every morsel of the yolk soppy with my grits and biscuits, and it is simply a Perfect Breakfast.
We have also been having good luck with the Golden Honeydew melons when they are available. They run about $4 each, but they have been consistently sweet and crisp. To make sure a Golden Honeydew is ripe, the skin will be firm, thin and smooth. There will also be a faint aroma at the stem. We have been fortunate that our melons have so far been perfect. But after all, a Perfect Breakfast demands perfection.