On a recent Saturday morning, after a morning of yoga and other elements of physical culture, I stood in the kitchen wondering what I should have for breakfast. Now, after one’s gotten one’s sutras in order and engaged in bouts of meaningful vigor, it’s important to keep the momentum rolling. That’s not the kind of day where you want to become a lump on the couch. No, it’s a day where you immediately want to set out and achieve great things. And so it was that I started with a couple of sandwiches.

I fried up a few slices of bacon in a skillet, with enough of the fat reserved afterwards to fry a couple of eggs. But before the eggs went in I went for a special touch. I put a few minced cloves of garlic down, waiting a minute for the flavor to develop, then cracking the eggs into the pan directly on top of the garlic. (Truth be told it was more than a few cloves, when it comes to garlic I’ve a heavy hand and offer no apologies.) The egg white held the garlic in place as it cooked, and when the eggs went between wheat toast the garlic came with it. Each sandwich was two slices of bacon, one egg, half an avocado, some cracked black pepper and a few dashes of hot sauce. They were transcendent. A little heat, obscenely rich, and underwritten by delicious, toasted, savory garlic. The avocado was perfectly ripe, offering that instantly-yielding hint of firmness that stood as a subtle middleman to the toast and the egg. An East Coast associate tells me that he has to give up on avocados this time of year, that by the time they get to him they’re completely bereft of flavor. It breaks my heart that he’ll have to wait months to give this sandwich a shot, but I hope when he finds himself in warmer days he does so immediately. This wasn’t a complicated sandwich, it wasn’t revolutionary or an amazing discovery. But it was incredibly delicious, and I suspect that it will quickly find a spot as one of my regulars.