This morning’s breakfast was a bacon and egg sandwich with a twist. Since it consisted of my home-made, artisan sourdough break, excellent bacon from a local butcher and organic eggs, I thought I might as well push it a bit further. To that end, I threw in some crushed and roughly torn leaves harvested from our herb bed to join the sizzling rasher of bacon.

Delicious, but you might be wondering why I called it a wise sandwich? You may have already guessed but, if not, brace yourself; it was because it came with a little sage!