Scrambled eggs on sourdough toast

This is a pecan.

This is a sack of pecans.

The bread is three days old so not at its best in texture. It is toasted to 50% and restored that way with butter to something not so bad at all. It soaks up moisture similar to an English muffin.

This is cold heavy cream, and that would do by itself in place of sour cream to arrest the cooking of scrambled eggs. Here is fortified with strong crumbly Roquefort cheese and rice vinegar. It is added to scrambled eggs to stop the action and to heap in the flavors of a mayonnaise type sauce.