Those are the main I think five and I also have rye berries and I grind those in my grain grinder until they’re a flour and then I have a sourdough starter and I’ve been keeping that going for a really long time and it takes about a day to make the bread and so I do that I make two loaves I freeze one I use the other I cut two slices put that in the toaster then I make two eggs either our own chickens which are you know soy free and they’re running around all the time following the goats and they eat kitchen scraps and worms and everything else and I also like duck eggs from a local pasture raised duck farm or duck egg farm so there’s two eggs and that’s cooked in pasteurized butter so I don’t use the ghee for that and I don’t use the other butter that I use which is raw butter from an Amish farm in Pennsylvania so I use just a good organic grass-fed butter just because I put a little butter in the pan and then I cook the eggs in it they’re like fried eggs and then I take the toast and onto the eggs I usually sprinkle charred eggplant powder which I make myself grow eggplants and I roast them or char them and then I dry them in a dehydrator or a food or a freeze dryer which we have and then I mix them with pepper powder and pepper salt and it makes a sort of spicy eggplant powder and I sprinkle that over the eggs and then I take the two pieces of toast and I put a huge amount of raw grass-fed A2 A2 pastured butter that we get from an Amish farmer we buy like 60 tubs of that in the spring and just keep it in their freezer so the toast has two big slabs of butter on it and then the eggs on top of that
[tr:trw].

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