Simple: Toast and coffee.
(now, the real story)
TOAST = Artisan loaf rye bread from our local, Temple TX Hamilton Bakery, oven broiled then topped with KerryGold (very rich) Irish Butter (forgive me clansmen) and a Arizona wild pecan honey.
COFFEE = Kona coffee hand ground in a ceramic grinder then brewed precisely 3 minutes, with 195F water from my cast iron teapot, in my Aeropress, combined with some nice turbinado sugar and organic half and half. Coffee served in my prized coffee mug from my dearly departed buddy Ed Morgan.