All I ever want when I return from vacation is a sandwich. Turkey, mustard, lettuce, tomato, and some salt and vinegar chips. I love-love-love eating out in new places, eating rich foods I’d rarely eat in my home town – but by the time it’s all through… plain and simple food sates me deep down.

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It's either peanut butter or meat loaf coming back from overseas. Domestically, I don't crave....

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As the kids would say, OMG! The picture is scrumptious - the eggs are perfectly moist.

I love eggs any way they are prepared. I understand fatigue was an issue but here are some suggestions for even greater pleasure - try onion, bacon, bell pepper, and/or even small diced tomato. Since the amounts are very small it doesn't add but 5 minutes (max) to the process. Having some things pre-diced is handy as well. If you eat a lot of salads this can save a ton of time over three or four days.

I'm glad you enjoyed your trip. It is important break the routine once in a while. Now back to the 'real' life :)

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Cottage cheese....weird I know. I like the quick protein intake.

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For me, a native Los Angelena, it's a burrito. And not just any burrito, but a good truck burrito. Whenever I'm out of town it's usually somewhere that has absolutely no decent Mexican food to speak of. So driving home from the airport I'm on the alert for the tell tale scent of pork and chiles and the faint glow of lights in a dark parking lot. I wait until I pass one with a line, then I park, get in line and decide. Carne Asada? al Pastor, Chiles Verdes? YUM. Then I eat like everyone else, standing around in the parking lot then go home and take a long shower.

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It may be strange to some, but I regularly eat eggs and toast for meals throughout the day. It doesn't mean that I don't cook (I do quite a bit actually), but something about eggs on toast is extremely comforting and satisfying. A cup of coffee to go with it is always great as well.

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Toast and eggs for me. I totally understand you, and this post. There is something gentle and quiet about an egg and piece of toast, both in the morning, and late at night when you need a quick bite of supper.

I just returned from a trip myself and I made an egg over easy on top of piece of buttered toast. Other times I may scramble it using the "soft slow scramble" method I read about in years past in the Times, that makes a silky egg much like what you've photographed.

When my mother visited recently, looking wan and tired from her flight, I asked what she wanted for dinner. "Nothing, I'm not hungry these days anymore, I find." "Will you eat an egg?" I pleaded. "Oh yes!" And with that, I set before her a little egg on toast. There is something just nurturing about it.

In fact, growing up, she did the same. She'd make a world-class sandwich out of buttered toast, topped with her special concoction: Buttery scrambled eggs with diced shards of Armour Dried Beef and sauteed onions. Beef-Egg-Onion on buttered toast was Sick People Food and I loved it.

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