Tag Archives: breakfast

The Flesh Of A Good Pig II…

Stereo on, cooking bacon

Stereo on, cooking bacon

Bacon frying in one pan, eggs in the other.

I had my breakfast earlier – two perfectly boiled eggs instantly devilled with a splash of Louisiana  Hot Sauce, and a bowl of berries and coconut.

No, this is Mrs. Paleovirtus’ breakfast.

Ironically, the Englishman takes extra strong Swedish coffee with his breakfast, and the Swede English tea. Funny old world, innit?

I took a cup of coffee just after sunrise on our balcony, before even the first of the day’s joggers and dog-walkers hit the beach over the road.

It reminded me of that scene from King’s “The Langoliers“, that what I was seeing was a day pregnant with possibility and potential.

Not just a day, though, a season, an entire year, all fanning out from this datum line, this pause between tick and tock, a frozen instant when the pendulum stops at the end of an arc.

It starts here, I thought, the great Outdoors campaign, a time of longboard cruises and kick-scooter trips for coffee, long bike rides and short-notice, ad-hoc picnics.

Come the back-end we might be bored of it all, but I sincerely doubt it.

That all comes later, of course.

Right now, I’ve got new bushings to fit on my longboard, and a 16 tooth sprocket to fit on my bike.

This is going to be brilliant.

See you in October…..


Breakfast Berries

Breakfast berries

Breakfast berries

I noticed the bright colours of the packaging first, which, being profoundly colourblind, isn’t something that happens terribly often.

There they were, sandwiched between the blueberries and the mango chunks in the frozen fruit section, a new “exotic” berry mix.

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Christmas Ham and Eggs

Christmas ham and eggs

Christmas ham and eggs

Merry Christmas! Hope you’re having a good one!

Up here in Sweden we did the bulk of our celebrating yesterday, on Christmas Eve, or Julafton as we say hereabouts. We trotted over to one of Mrs. Paleovirtus’ Aunt’s place, to liberally stuff ourselves with Julbord, which as the name suggests is the seasonal variation of our utterly legendary Smörgåsbord. 

I’d be here until Doomsday if I was to even attempt to list all the dishes that might appear on a righteous, old school Julbord, so I won’t. I’ve got far better things to be getting on with today, as have you, I strongly suspect.  Let’s just sum up Julbord this way – great meat, superb fish, wonderful veg. By the cartload.

This morning I was awake early, and decided  to make breakfast a simple job, given that I might be quite busy today, too. I opted for a couple of good, thick, slices from the Christmas Ham, or Julskinka, and a few boiled eggs. Perfect.

By the sound of it, my womenfolk expect me to get crafty with a clucker this afternoon, as well as cast a few kitchen spells in the general direction of a lump of red cabbage.

I’ve got a secret stash of medjools,  and enough tea to fill an Olympic sized swimming pool, so I’m game for anything!

A Thoroughly International Breakfast

Breakfast of champions

Breakfast of champions


There is no other sound like it.

It is the sound of a deflated bicycle tyre labouring over a tiled section of pavement. It is not a sound you particularly want to hear at 5:27 am, on a dark, bitterly cold Wednesday morning, with a gale once again whipping in from the sea.

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Prosciutto, smoked salmon, and poached eggs

Prosciutto, smoked salmon, and poached eggs

Prosciutto, smoked salmon, and poached eggs

As part of my fitness regime, I usually go on 2 bike rides every day.

The first is an early morning run, on week days starting around 5 am, a 12 km. loop around town. By starting out so early not only do I miss out on a great deal of traffic on the city’s cycle paths, I also get to see the city waking up.

I think a city really only tells you who it is before 7 am – thereafter the mask and the make-up goes on, and the city’s real face is hidden behind a façade.

At the weekend, however, my timetable is a bit more forgiving, and so I set off slightly later, and ride further, but at a more genteel pace.

Whereas on a weekday I would snatch a bowl of fruit on my return, come Saturday I like to spend just a little more time, and put together a more substantial plate.

This is one of my favourites, for when I want a little more than plain old bacon.

After a long autumnal bike ride, this really hits the spot, and what’s more it’s ready in under 5 minutes from when you walk in the door…


Prosciutto, smoked salmon, and poached eggs

Serves 1


  • 3 slices Prosciutto Crudo
  • 3 slices cold smoked salmon
  • 2 medium eggs
  • plenty of black pepper


  • Arrange the prosciutto and the smoked salmon slices on your breakfast plate.
  • Poach your eggs – I use the super fast microwave method, they’re ready in around 90 seconds. Place on the plate.
  • Dose liberally with black pepper. Serve, with a nice mug of green tea.

Bara Brittiskt’s Breakfast

Bacon and eggs

Bacon and eggs

Now that I’ve successfully relocated back to the Home Kitchen, I’m looking forward to cooking for my womenfolk again.

Mrs. Paleovirtus, who blogs in Swedish about all things British over at Bara Brittiskt, is especially happy about this.

Her busy morning routine, which involves a commute over an international border, doesn’t usually give her the time to prepare a full breakfast for herself, and so having a willing volunteer ready to serve up a cooked meal is a serious boost to the start of her day.

Here I went along with her love of all things British, and knocked out what is perhaps the stereotypically British early morning meal, bacon and egg. This is a combination that is not only perfectly Paleo, but also puts a smile on the face of Mrs. Paleovirtus, what with her being a disciple of all things LCHF.

Since I was using a good quality non-stick frying pan, only the merest sploot of olive oil was added to the pan when cooking the bacon, with the eggs subsequently frying in all that delicious rendered bacon fat.

The only other thing that was needed to send Mrs. Paleovirtus on her way with a spring in her step and a smile on her face was a bucket sized mug of builder’s tea made from good old PG Tips.

Proper job!