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(along with clean-up) but I made baba ganoush for breakfast: I used spicy tahini, but it wasn't spicy enough so I had to add cumin and smoked paprika. Lemon juice, garlic (fresh one that I grew!), olive oil. I noticed last time that I made it that the lemon juice breaks down the roasted eggplant and makes it easier to mix in the other ingredients.
Toasted crusty rolls to have with it. It was nice to still be able to go to the garden and pick the fresh parsley to sprinkle over it.
To drink, pineapple peach kombucha mixed with ginger/lemon/turmeric Culture Pop soda.
I have a coffee mochi thawing. I'll have it with...decaf. 
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