Breakfast in Bruges

by Carolin Messier

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It’s a good sound,
the sizzling and popping
of oil in the pan
over high heat
as the egg is freed from its shell
on its way to becoming breakfast.

The sound of time
and ease and care,
decadent in its
splayed open richness.

Even as the edges are singed—
albuminous white
the stuff of muscle and doing
grown firm and strong
from trial by fire,
the yolk remains
its perfect liquid center, golden orb.

The whole upon the plate
is as resilient
and delicate
as the human heart cracked open.

A boiled egg, in comparison
in the armor of its calcified shell
is quieter
reserved, and more demure,
even as it nourishes
the same.