Breakfast required more then the unusual rushed bowl of granola or slice of toast. On my kitchen counter was a bowl of freshly laid eggs (handed to me by a neighbor) and a loaf of home baked bread. (My biweekly attempt at a Tartine Country Loaf.) Thus inspired I poached the egg with a little vinegar in the water to keep its shape while I toasted a slice of bread. Toast was buttered, the egg was dropped on to the toast with a sprinkle of fresh pepper and sea salt. A cup of tea was brewed. As I sliced in to the egg, its deep golden free-ranging yolk revealed itself still runny inside. It was so perfectly beautiful, I had to record it (very quickly before anything cooled)!
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