I suppose you don't see BLT sandwiches on a breakfast buffet, but when you have heirloom tomatoes from the garden, a few packs of unopened bacon staring at you in the fridge, and bread from Bread Alone, I think it's fair to assemble. Whether you want to make your own mayo with an egg yolk, virgin oil, mustard, and lemon that is up to you. There is few store bought items you just can't compete with and Helamans Mayo is one of them. So, of course, I used that here!

Oatmeal pancakes take place at either end of the table some with choco chips and others without. Made with whole wheat flour and ground oats these pancakes were flat and crisp, just the way I prefer! It's common to describe pancakes as light and fluffy, but variation in texture is good too. As the pancakes came out of the cast iron skillet I smeared them with pear compound butter. The tree in my family's backyard is flourishing with pears, so I felt I needed to start putting them to cooking use. I cooked the pancakes in a medium round cast iron skillet, great for even cooking and texture.

The eggs here are simple. Parmesan, Romano, kosher salt, cracked black pepper, a handful each of parsley and basil from the garden, chopped. As the eggs cooked I scrambled them and toward the end added four dollops of sour cream. Add the cheese and herbs and cover to melt. So so yummy.

Garnish the table with a vintage pot of tea and press some coffee for the decaf drinkers (yes we are finicky when it comes to caffeine) to create a comforting, mouth watering meal.