It’s 6:28 am, and outside the sky is still a deep, dark blue. An orange hued streetlight illuminates the wet road. The rap-rap-rap of pouring rain creates the morning soundtrack.
Just a few months ago, the sun was high in the sky at this time. But as we approach the winter solstice, the days in Maine get shorter and shorter. Soon, daylight will be at an extreme premium — and so will warmth.
I’m told that last winter was unusually cold, and the morning newscaster says this one should be unusually warm. But I am pragmatic about this … it’s still going to be different from Connecticut.
Sitting cross-legged on my smooth brown leather couch, I sip coffee from my white and pink Minnie Mouse mug. Sweet and creamy, it’s lost its sharp sting of heat already. I guess that’s to be expected in the cool morning air. Soon, that coolness will turn to frigid morning air. But we aren’t there yet.
It isn’t long before the kids will rise, the harsh ping of their alarm rousing them from dreams of roller rinks and sandcastles. It’s Wednesday. The school bus will squeal to a stop all too soon, and they need to be ready with packed lunch boxes and completed homework.
For now though, alone in the living room, I breathe in the morning calm. This is my time — the time when I can ease my way into the morning.
It’s mornings like this that demand a warm breakfast. But like many families we’re time-pressed. Often, we resort to anything that can be prepared in a toaster. Sometimes Paige digs into granola and milk or Will will pour a bowl of cereal.
But isn’t a hearty easy breakfast good too? I think so.
So mine the fridge for leftovers — like pulled pork — that can do double duty with breakfast. Heat them. Serve with a fried egg. The mix of flavors and textures — especially with the creamy fried egg yolk — is pretty magical.
- 1 tsp olive oil
- 1 large egg
- leftover pulled pork
- Whip up a fried egg (heat about 1 teaspoon of oil in a nonstick pan and fry it until opaque, flipping once -- about 3-4 minutes). Heat up leftover pulled pork, as desired. Then serve it together. The sweet pulled pork and creamy, runny fried egg yolk come together in a delightful combination of flavors and textures. This also works with beef brisket.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.