5 miles.

Was hungry after it.

Ate this:

The egg was a bit over-done. 

Over the years I have come to be a bit funny with my eggs.  They have to be free range and they have to come from happy hens.  I used to like them sunny side up but now I have them ‘over easy’.  I used to like to see the yolk gush out when you slice through it with a knife, but now i don’t.  I like it very soft and gooey in the middle but it mustn’t spill out all over the plate.  The yolk mustn’t run past the circumference of the white part of the egg.   It mustn’t have that kind of film of see-through goo over the yolk either.  That turns me off.   

As a result of my fussiness, I never have fried eggs in a restaurant.  If I did, I would have to go in and cook it myself and chefs don’t really like people doing that kind of thing.

It was a winning brekkie all the same.