Congee Breakfast: The Jook’s On You
Call it congee. Call it jook. Call it whatever name you like. This delicious rice porridge has been a staple breakfast and comfort food for ages amongst Asian people of all persuasions. It’s also brilliant for babies and the elderly as well. Indeed, it’s easily adaptable for just about anyone. Blank canvas, is how it starts out. It’s such a universal foodstuff that many higher-end rice cookers have congee settings, so you can have your congee made ready automatically. No bleary-eyed stovetop navigation first thing in the morning if you’ve got one of those at hand!
I Wanna (Cinnamon) Roll You Up Into My Life
What’s not to love about a cinnamon roll? Unless, of course, you hate deliciousness. You’re not a hater of deliciousness, are you? Good.
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Showing a Little Egg
Adrift on a buttery sea of breakfasting delight
The old cliche holds that it’s always darkest just before the dawn. But that’s OK, because that’s when we’re hungriest and set ourselves to the task of making something yummy for breakfast.
Yesterday, I made a simple swirl bread, which involved a lightly sweet basic bread dough that contained some melted butter, cinnamon, brown sugar, golden raisins, and toasted walnuts all rolled up inside. With that bread in hand, when this morning came, it was high time for eggy-in-the-basket.1
It's the swirl that does it, unfailingly pointing the way to a mouthful of yolky delight. 
Using such a bread isn’t completely traditional, of course, but sometimes a change is awfully delicious. Joe remarked that it smelled like french toast…which, well, makes a lot of sense when you consider it.
Oh, also, I used some delicious Kerrygold butter to make this. It wasn’t actually an extravagance; I found it on super-sale not long ago and so I happen to have it around. It’s fantastic here. :9
- Thanks, Yoli! [↩]
Janaki
