Sometimes it's the simple things in life which give us our greatest pleasure.
Take eggs and bread. I've been converted to Burford Browns as I've never had a better tasting egg. The yolk is so rich, creamy and satisfying. It is perfect for poaching and superb when scrambled.
And then there's bread. We're lucky that there's been a revival of proper bread and that sourdough is so available.
There's a great edition of the Food Programme on Radio 4 all about sourdough. It really is worth a listen, as Sheila Dillon takes a couple of different sourdough starters into a lab for testing, to see what's going on with the bacteria. She finds out that there is a real difference between starters that can have a pronounced effect on the taste.
We've tried a few different sourdoughs. The Polish Bread Bakery in Avonmouth makes a sourdough that is light, slightly acidic and quite creamy. It makes a great slice of toast.
Mark's Bread in Southville make a range of sourdoughs, but I'm in danger of becoming addicted to his seven seed sourdough. The slow prove and the mix of seeds produces a heady scent and has a rich, nutty almost raisin-like flavour. It is magnificent.
So tonight's tea was simple. Scrambled eggs (Burfords) on a slice of sourdough toast with lots of salt and pepper. It was bloody lovely.