From our farmstand, pick up several eggs, one bottle of honey, and a couple of red beefsteak tomatoes. Scramble the eggs and serve with roughly-chopped tomatoes, green and orange bell peppers, a little tobiko scattered on top, and salsa on the side. Peel apart a few slices of thin-cut ham, put back together with our honey layered in between the slices. With coffee, there’s a fresh, colorful, and memorable breakfast that’s straightforward to make.