Breakfast is the one meal that seems to divide people. It seems these days, increasingly, people just don’t seem to care for it. If they do they’re pulverising a fruit-bowl into a bottle then running out the door with it tucked in their bag, or eating some god-awful good-for-you-bar laden with that day’s ‘super foods’, ancient grains full of life-extending omega-antioxidants.
I’m one of those who is not bothered with breakfast. I turn up to work with an empty tum, fill it with coffee and continue with my day. It slowly kicks into gear, from first to second, a little kick-back and third. Finally, I might find myself in fifth, if I’m lucky. This is why I’m going to start trying to have breakfast, a substantial one, every day.
Well, it’s not the only reason why. There are two other reasons. The second is because I love eggs. They’re wonderful, there’s no reason I need to substantiate this argument. Hell, I say they’re better than bacon. The third is I like to eat, and just the other day I found a breakfast treat that’s worth having more than once.
I had recently visited a buffalo farm south of Auckland, where I ended up milking a large bovid. For my troubles, I ended up bagging an amount of Clevedon Valley Bufallo Co products. In there was mozzarella, ricotta, and a good amount of yogurt. If you’ve not tried buffalo yogurt, stop reading and go find some.
This is the recipe I followed, with the addition of bufallo yogurt, courtesy of Peter Gordon himself. I have to say it’s probably the best breakfast I’ve had in 2017. Make sure to toast some seriously good bread to mop up the leftover yogurt, yolk and buttery mixture.