Breakfast is the only meal we routinely eat standing up, and we would like to formally object. The case for a slower first meal is not sentimental; it is practical. Twenty minutes at the table sets the pace for the day.
Our winter repertoire is built around a single pot of porridge — oats cooked slowly in milk with salt, a knob of butter, and a spoonful of jam made from last summer’s plums. It is, objectively, the cheapest luxury we know.
Alongside it: good bread toasted under the grill, strong tea brewed properly, and fruit that is actually ripe. No smoothies, no timing apps, no phone at the table.
Eat slowly. The day will thank you.