Sourdough slices, scrambled eggs

Simple.

And too amazing for words, honestly, you'll just have to come here and eat it because it is not available anywhere else. Look, this is me shutting up.

If you saw it on a menu I doubt you would buy it, even with picture alluring as this.

:-)

The thing is, the bread is incomparable. Local real sourdough straight out of the oven and onto the plate. None of that waiting nonsense. First slices off a low-rising compressed loaf. Scrambled egg as a failed sauce whisked with a shipload of cold butter and ended abruptly with Marsala and sour cream. Who does that? 

If I would present this to you, say, for breakfast, you'd think yourself somehow transported to another planet because there is nothing like this I know of on Earth. See, I told you it cannot be described.

Ugh. Really bad dough, I must say. My fault, neglected. I do that. Most of the starter inside is too old. It languished in the flour that comprises this dough, much of it well over a week old. That would be fine had it not exhausted its protein, it did develop a useable network as shown early here but it proofed much longer after this photo, took way too long and finally ate this network shown too so the texture is like putty and never does form a skin. 

It must form a skin, and it doesn't. 

So fresh dough is added to this with a fine well developed wet stringy gluten development that brought this back but not well enough. The loaf is half that dough and other half went into making five pizza disks.

After all that failure as dough it still makes delicious outstanding bread. Not quite Old World because it is not whole grain, but close to that flavor with refined flour.

The flavor of whole grain freshly milled plus the flavor of local sourdough starter is too much bread-excellence for modern humanity to stand, we haven't the fortitude for it, we lack the bread-excellence tolerance of our ancestors who took that kind of bread as ordinary fare. Now you know why they were always getting busted for stealing it, because it was so fantastic and irresistible.

You should make it.

I urge you to try making your own sourdough bread. Even mixed with regular for backup. There is nothing like it.

Chef Ramsay, scrambled eggs. He does not say this but he is failing a sauce on purpose to produce heavenly scrambled eggs. Pan on. Heat on. Eggs in. Butter in.  

Thinking of it as sauce allows all kind of other ideas, mustard, lime, garlic, chile powder,  nutmeg. 

I think in the movie about Julia Child she is shown enthusing about butter whisked with vermouth, and man, does that sound like a great idea. I would use it for this. Keep it separate and use it in a lot of things, not just special things like steak and fish as she said in the movie, but everything I can. Wine and butter make a fantastic sauce right there, added to egg is amazing. Who does that? Maybe you. 

Two simple things: bread and eggs, and they're both quite incredible.