Yesterday's shirred eggs may have been a disappointment but today's breakfast totally redeems any sort of reputation the protein-ful poultry ovum may have lost. I had leftover brown rice, sausages and sunny side up egg. The sausages were Jones Dairy Farm, all pork again, and although I've been missing it all this time, it wasn't until I first bit into it this morning that I confirmed how much I like this more than anything else I could find. The pork flavor is just so strong and juicy and the texture is just fantastic.

The eggs were fried in virgin olive oil instead of the usual butter or sunflower oil and then seasoned in sea salt, white pepper, parsley flakes and paprika. Things fried in olive oil seem to carry this distinctive oily sheen to them which is pretty neat but also somewhat unappetizing to the oil-sensitive because it's so gosh darn shiny. The best part of olive oil and the reason you should ever use it in cooking at all really is its distinct flavor and this really helps the egg. This in turn goes awesomely with rice.

This was delicious but like anything delicious it was only around for a little while. Then it disappeared.

Originally posted by FieryIce

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How many eggs do you eat in a week, Sofi?

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I eat two eggs every morning. I probably shouldn't but with all the things I naturally worry about I think I can let an unhealthy habit like this slide.

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—Sofi