Another simple breakfast, this time for Larry and Brian. These scones are as easy can be, delicious and buttery and versatile. I added some cinnamon and used blueberries instead of cherries. For anyone who has never made scones before, this recipe is a great starting point. And Larry and I both love shirred eggs. This is a very simple preparation, just drizzled with cream, chives, salt and pepper and baked. The only trick is to fully cook the whites without overcooking the yolk.

• Baked Eggs with Chives & Cream (Fine Cooking #103, January 2010, p. 55)
• Blueberry-Cinnamon Scones (Abby Dodge)
• Oven-Roasted Bacon