1) Passion Fruit Yogurt

If you are ever lucky enough to come across puckered, indented, ripe passion fruit in the store, by all means pick it up. It makes a scrumptious and easy breakfast with a mildly sweet yogurt (I used Pequea Valley Farm lemon yogurt, which is unbelievably good) and slivered almonds. It’s just sour-sweet enough, and very refreshing.

2) Perfectly Soft-Boiled Eggs

Marion Nestle‘s tome, What to Eat, sufficiently convinced me that runny eggs, although once perhaps far safer, are no longer to be trusted given modern farming methods. I do source eggs with care — picking organic and pasteured eggs whenever I can. Still, for some these will be past perfection.

I boiled these for 8 minutes. They were delicious on buttered toast.