Cook Yourself a Slow Breakfast

Get up 30 minutes early and cook yourself a slow breakfast as an act of self-care. Take two or three small potatoes per person, washed well and with the skins still on, and boil them. When their skins are loose and a fork goes into them easily, take them out and rinse them on cold water. They should still be a bit firm, not mushy. Slice them in half lengthwise.

In a frying pan add a tablespoon of cooking oil and a pat of butter. Yes, real butter. Set the stove to medium heat, and move the pan around so the oil and butter mix as the butter melts. You use both because you want the butter flavor, but the oil has a higher smoke point and keeps the butter from burning.

Put the potatoes in the pan with the skins facing up. You can ignore them for a few minutes. In a bowl whisk together some eggs, two or three per person. Don’t add milk or water, and don’t beat them until they’re a homogeneous color. You want the yolks broken up, but not much else. Now check the potatoes. If they’re a nice golden brown, flip them over. If not, give them a couple of minutes.

Slice some tomatoes and get out some arugala. Take the tub of plain Turkish yoghurt out of the fridge, Greek yoghurt if you don’t have Turkish.

Check the potatoes. When they’re done, arrange them neatly on small plates. Use nice, decorative plates. Turn off the burner and move the pan away from the heat. Add the whisked eggs and stir until they’re scrambled to the consistency you like.
Spoon the scrambled eggs over the potatoes. Add a dollop of yoghurt on top of the eggs. Put the arugala on top of the yoghurt, and the sliced tomatoes on the side. Now sit down and eat it.

Cook Yourself a Slow Breakfast

This isn’t what I eat for breakfast every day, but I do cook something every morning. I make the time in the morning to not only cook, but to eat slowly and enjoying it. It’s also time that I get to spend with my wife Katie before our days begin. What I make is usually simple, but always involves fresh herbs, fresh vegetables, or fresh fruit. It’s always plated nicely, because we eat with our eyes, too.

Even if the rest of the day goes off the rails, I’ve had a nice start to the day. It’s an act of self-care that starts things off calmly, in a way that feels special and makes me feel deserving of nice things.

This is ritual. It’s an act of control over this small portion of my life. I refuse to hit the ground running, pressured to do the hectic zero-to-sixty thing. It’s an act of defiance.

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