6 small east coast oysters (preferably Cape Cod or Long Island)
4 of them opened and sitting on ice
2 oysters chopped and added to 3 fresh eggs
scramble the eggs and serve with white buttered toast.
A slurp of ice-cold oyster with only a drop of lemon and a fork of the scrambled /oyster egg combo……………… and a bite of toast…………. wash it down with a hot cup of black coffee that was made with the help of a French press. The coffee? is a 50/50 mix of Costa Rican, Ethiopian blend that I personally roasted to a "full city roast" in my back yard the day before and ground 5 minutes before my Sunday breakfast is ready.
After breakfast I will peruse my humidor and pick out a fine cigar to go along with my second pot of coffee.
Life is good, thank you God, or whoever is in charge.