This morning my two free-range eggs nestled lovingly on all-butter muffins which had been lightly toasted and spread with fresh Normandy butter. The rindless back bacon with its distinct maple cure had to be one of the best rashers I've ever tasted. And as for the sausage... a perfect melange of spices and pork with a little wild boar to provide a subtle gamey undertone was just sublime. Finally, sun-ripened Pomodoro tomatoes and sweet button mushrooms, lightly sauteed in extra virgin olive oil finished off what has to be one of the best breakfasts I've ever tasted. I rounded the meal off with a slice of freshly toasted bread and Frank Cooper's Oxford marmalade, washed down with a cup or two of a most excellent Kenyan Peaberry coffee.
Then I woke up!