I like my eggs scrambled with generous dollops of olive oil, a sprinkle of salt and a dash of paprika. I also like breakfast. It’s my favourite meal of the day, and I have been known to choose hotels on the basis of the breakfast buffet — an emperor’s feast of fruits (diced and sliced), juices (strained and chilled), meats and fish, sausages and bacon, cheeses, potato croquettes, hash browns and jars overflowing with cereals and muesli. There are some where they make pancakes fresh; others where they’re leathery and laid out in dishes; still others where you can feed
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