A family of four in front of me were met by a sign on the door of Rendezvous Doughnuts.
“Sold out,” the sign read. It was 9:30 a.m.
No sweet treats today. Doughnut shops are an American tradition, but so is a hearty homecooked meal.
If you can make it out of the scrum that is the supermarket, and avoid running into somebody you know, you should have a basket full of ingredients to turn into breakfast perfection.
A Sunday morning breakfast, whether you are curing a hangover, going for some sweet snapchats or just feeling like doing a wholesome activity, require a combination of key ingredients. For me, that’s eggs, potatoes, meat, bread and coffee.
The diced potatoes take the longest to cook. Throw those guys into a greased, hot, nonstick skillet and let them hangout in there for a while.
I opted for breakfast sausage links from a semi-local company. All I had to do was stick them in a small pan and wait a little bit.
Here’s the hard part - you need to keep the potatoes and sausage warm while you scramble up your eggs. Don’t forget about the toast and coffee! It’s like you’re one man kitchen crew at an overpriced brunch spot in the city.
Instead you’re college kid in a nondescript apartment with a cramped kitchen featuring a slightly dirty electric stove.
So many people cook scrambled eggs completely wrong. You shouldn’t have burnt eggs on the bottom of the pan! The pan should be hot and greased. Pour the beaten eggs in and get that spatula moving. Eggs should take less than two minutes to cook.
The plate is ready. Eggs, so soft and fluffy. A staple in any kitchen, and the backbone of breakfast.
I don't know why, but the combination of potatoes and ketchup is unlike anything else. Perfection. Eating diced potatoes with ketchup on top is like eating McDonald’s french fries but for breakfast.
Your hangover cure, or classy brunch, needs some meat for your palate. That’s what the breakfast sausage links are for. They’re slightly sweet, with a punch of spice. They remind me of eating at Denny’s with my Dad and siblings.
San Francisco style sourdough bread is the only way to go. Toasted and buttered. It’s like you’re on another planet. My beverage of choice is a standard black coffee from a local coffee roaster.
Making and eating breakfast is about finding magic in the mundane. It’s about the nostalgia of waking up as a kid to your parents frying bacon. This meal proves that you don’t need to go to a Main Ave. gastropub to find a delicious, satisfying meal.
Ryan Simonovich is the General News Editor at The Independent. Follow him and The Independent on Twitter for news updates.