Corollary: all cake is breakfast cake.

Ooh. This makes me think… Now that you do turning… would you be interested in doing a darning mushroom and/or eggs?

Oh, that does look yummy!

And thank you for introducing me to another confection I'll need to check out.

Not sure how traditional it would be, but I make a non-yeasted stollen that is supposed to have raisins in it. Due to beloved raisin-dislikers I now make with chopped apricots and dried montmorency (sour) cherries and I think I like that way better now. Both would be good in tiffin, I think?

I leave it, and when I take it out to use it, the fat is solidified in a layer on top that's easy to remove, reduce, or just leave depending on what I'm making?

That sounds delicious!

Yum! We’re doing a mash-up of middle-eastern and spanish tapas/turkish breakfast spread. Just two of us so it’ll be a nice lazy day of nibbling.

Did it have nuts? We love this one from my in-laws. Easiest recipe (I toaster oven the nuts and skip the zest as I’m not a fan). Easy to adjust how sweet, too, and also nice with a smokier chile like ancho.