I just loves me some Sunday Morning Breakfast.

Eggs, potatoes, toast, and whatever breakfast meat is available… it’s one of the easiest – and most difficult – meals to prepare. Easy, because the ingredients really are simple. Difficult, because everything cooks in different pans and at different times and temperatures, yet needs to be ready at the same time.

And then there’s all the other variations on the theme… pancakes and waffles, omelettes, french toast, and any number of breakfast casseroles. Breakfast burritos. Breakfast pizza…

Donuts, muffins, danish pastries… Bagels. Hot cereal. Cold cereal. Stratas, fritattas, quiche…

Berries, yogurts, granola, and juice.

It’s mind-boggling.

My idea of gastronomic heaven is an endless brunch buffet – over-the-top food selections like we did at the various Hyatts I worked for – or the really over-the-top brunch in The Garden Court of the Palace Hotel in San Francisco. That buffet is now a mere $75/per person.

But since none of those options are available out here in the sterile suburbs of Philadelphia, I’ll have to settle on flipping the eggs and buttering the toast, myself. It may not be as elegant, but the price is definitely right.

And I don’t have to wait for a coffee refill.