Brown bread, orange marmalade, blue cheese, green avocados, black coffee and a fried white egg—good for the body and soul.

What’s not to like— the flavors so mixed in it that Nature might stand up and say to all the world, “This was a breakfast”!

But, I digress. Got carried away by The Bard. Back to the food.

Let’s start with the bread. I prefer brown over white, lightly toasted and buttered. Usually Pepperidge Farm or Arnold- multigrain. The whole grains add to the density, taste, and nutrition.

Next, the marmalade and cheese. After trying different kinds for years, my wife and I have settled on Chivers Olde English Marmalade and Stilton blue cheese. Chivers is less sweet (some may even say bitter) compared to the smoother, sweeter marmalade normally found in stores and has large chunks of orange peel. It has a different mouth-feel and pairs well with the rich saltiness of the Stilton blue. The blue-veined English Stilton is less salty than the French Roquefort and the flavor of its brownish rind is strong but not overpowering.

As I was eating I recalled the meeting of Queen Elizabeth II and Paddington Bear on the occasion of her Platinum Jubilee. In it, the venerable monarch pulled out a ma’malade sandwich from her handbag. Apparently, she was very fond of it. I can understand why. The combination of flavors is astounding. Give it a try. I think you will like it.

Avocado, adds variety and color (green) to the dish. There is some debate if it is a fruit or vegetable. But, there is no debate on its smooth, creamy taste and nutrition—loaded with healthy fats, vitamins and minerals. It also adds a different texture to the whole combination.

The fried egg with a little salt and freshly ground pepper rounds out the meal.

All the ingredients were arranged separately on the plate as shown giving it an appetizing, visual appeal. I spent a few seconds looking at the mélange of colors and appreciating the finesse that went into creating it. My wife had put this plate together, a testament to her culinary and artistic skills.

Finally, a large cup of black coffee. My favorite is Peet’s French Roast, a dark roast that is strong and flavorful. For variety I use Major Dickanson’s blend. Today, I set the strength a notch higher on my Breville grind control coffee maker.

Sometimes, for change, we try other combinations. Ciabatta is a wonderful base for marmalade, jam or honey. Instead of blue cheese, try brie or plain goat cheese. Wilkins Tawny Orange Thick Cut and Dundee are good alternatives to Chivers marmalade. We love them.

I also like a soft-boiled egg in an eggcup. I use the tip of a small spoon to chip round the top of the shell, peel it away and dig into the semi-solid yoke. With a little salt and pepper it is absolutely delicious.

After breakfast, I stepped outside with my second cup of coffee and a book to enjoy the warmth and sunshine of July 4.

Later, I will look forward to the fireworks in the evening.

I sighed contentedly as I settled into a recliner.

Ah Bliss!