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everything on a plate and the garlic clove along the surface of the bread. I like to make these to order, one at a time, served alongside a freshly brewed coffee.
    SERVES 1
    There are a few secrets to share here. For starters, seek out a loaf of unsliced artisan bread, and use the best eggs you can get your hands on. I buy a wholemeal wholegrain bread from a local bakery, but your favourite loaf will work just as well. A mostly straightsided bread and a slice cut from its centre is most desirable. As far as technique goes, you are trying to get the toast deeply golden without scorching or overcooking the eggs. Be mindful of the thickness of your toast, as well as the size of the hole you cut from the centre. Too thick a slice or too big a hole and the egg won’t fill it. Too thin a slice or too small a hole and the egg will overflow. Still tastes good, just not as nice to look at.

Lemon-Zested Burghul
    COCONUT MILK, TOASTED ALMONDS, POPPY SEEDS
Porridge lovers should give this a go. Tiny flecks of burghul are simmered in coconut milk until the grains soften and become thick and creamy. Finish things off with a touch of lemon zest, poppy seeds, almonds for crunch, and a kiss of local honey, and you have a nice bowl of hot, toothsome breakfast cereal that should keep you full until lunch.
    240 ml coconut milk
    About 355 ml water
    140 g fine or medium burghul
    ½ teaspoon fine sea salt
    1 ½ teaspoons poppy seeds
    Grated zest of 1 lemon
    1 tablespoon honey, or to taste
    30 g flaked almonds, toasted (see Wholegrain Breadcrumbs )
    In a medium saucepan over medium heat, bring the coconut milk and 180 ml of the water to a simmer. Stir in the burghul, bring the mixture just to a boil, then dial down the heat and simmer the mixture, stirring often, for 5–20 minutes, or until the burghul is creamy, but still retains some texture. The size of the burghul grains will dictate how long they need to cook. If the liquid in the pan is absorbed before the burghul has fully cooked, stir in more water, 60 ml at a time, until done. Stir in the poppy seeds, lemon zest, and honey. Serve hot in individual bowls, topped with the toasted almonds.
    SERVES 4
    Burghul is quick-cooking cracked wheat that has been boiled, dried, and ground into various sizes. I use fine- or medium-grain burghul for this recipe. The finer the burghul, the quicker it cooks. When I’m short on time, I grab fine-grain, and when I have a bit more time, I grab medium-grain.

Millet Muffins
    RAW MILLET, HONEY
Durable but not dense, sweet but not sugary, crunchy, and just a smidge lemony—this is what my friend Jess Thomson had to say about her millet muffins. It was just enough to convince me to get a batch in the oven. They bake into golden-topped perfection: moist, honey-kissed, and delightfully textured. My two-year-old nephew loves them plain, but I think they’re perfect slathered with salted butter and boozy Roasted Strawberries .
    280 g wholemeal flour
    60 g raw millet
    1 teaspoon baking powder
    1 teaspoon bicarbonate of soda
    ½ teaspoon fine sea salt
    225 g plain yoghurt
    2 large eggs, lightly beaten
    120 g unsalted butter, barely melted
    175 g honey
    Grated zest of 1 lemon
    2 tablespoons lemon juice
    Preheat the oven to 200°C (Gas Mark 6) with a rack in the top third of the oven. Butter a standard 12-hole muffin tin or line with paper cases.
    Whisk together the flour, millet, baking powder, bicarbonate of soda, and salt in a large bowl. In another bowl, whisk together the yoghurt, eggs, butter, honey, and lemon zest and juice until smooth. Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated. Divide the mixture among the muffin holes, spooning a heaped 60 ml mixture into each one, filling it a bit below the rim.
    Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack. Allow to cool for 5 minutes in the tin, then turn the muffins out of the tin to cool completely on a wire