As I felt the sweet touch of his lips on my cheek, I knew that it was time to get up. It was way too late to stay in bed. The only problem was that my eyes and body were not cooperating.
It was not until he came back, crawled next to me and whispered in my ear: “Let’s have breakfast, honey.” He said the magic word – BREAKFAST – and I thought to myself how he knew me all too well.
I got up and took a quick shower. While I was getting ready, he knocked on the door to let me know that the coffee was ready.
As I inhaled the smell of coffee into my lungs, I realized how grateful I am to have the life that I do.
I went to the kitchen, poured a cup of coffee for myself, and started making breakfast. I had an inexplicable desire to make it really special, for absolutely no particular reason. A breakfast that I know he has been waiting for, for many hours.
I decided to steam some asparagus to serve with our usual: two eggs “over easy” and the simple potatoes that I made the other day for friends.
I quickly peeled two potatoes and sliced them thinly. It took me longer than usual to find my muffin pan in the cupboard, which made me realize how long it’s been since I last made muffins. As I was thinking about which muffin recipe I should try next, I started placing the slices of potatoes in each cup and seasoned them with salt and pepper, every few slices until all cups were filled. I poured one tablespoon of heavy cream over each cup and placed it in a 400 F degree oven.
As they were baking, I went downstairs to pick some flowers. The purple-blue flowers that I have been admiring lately made the most beautiful breakfast decoration for my table.
It was only half an hour later that the potatoes were ready to be served. All I had to do was to sprinkle them with some fresh thyme.
As I was cracking the eggs, he came to the kitchen and gave me a quick hug from behind and said: “It smells so good. I just cannot wait to eat. ”
I placed the eggs in the middle of the plate, being careful not to break the yolks. Stalks of asparagus that I arranged near the eggs gave it the healthy green color it needed. I spooned the potato slices out of the muffin cups and I set them on the other side of the eggs.
We had the best breakfast that day. A simple breakfast with the basics: eggs, potatoes, and steamed vegetables.
He said that he could eat these potatoes every morning. I did not tell him, but I was thinking the same way.
We took our time eating that day, enjoying each other’s company. Just as I was thinking to myself that this is why I love cooking so much, he said aloud how much he loves our mornings together.
Not knowing what was going through my mind, he gave me the answer I was looking for…
- Yield: 6
- 2 medium russet potatoes, peeled and thinly sliced
- Coarse salt
- Black Pepper, freshly grounded
- 6 tablespoons heavy cream
- Vegetable spray, for the muffin cups
- Preheat the oven to 400 degrees
- Spray 6 muffin cups with vegetable spray.
- Place 2-3 slices of potatoes and season with salt and pepper. Continue to do this every few slices until muffin cups are full.
- Pour 1 tablespoon of heavy cream over each muffin cup.
- Place it in the oven and bake it for 30 minutes.
- Let it cool in room temperature for 10 minutes and spoon it out. Sprinkle it with fresh thyme and serve immediately.
Adapted from this recipe.
You might also like…