Outlaw Breakfasts: Ensaymada with Creme Fraiche and Marmalade

This is my tribute to John Thorne's awesome breakfast feature on his website Outlaw Cook, which features unconventional breakfasts like sausage skins and a five-month-old croissant. I like his breakfasts because they are hearty, often fried in butter, and utilize leftovers, which to me is the best and most creative part of cooking. I felt our vernal equinox dinner required a sweet, eggy sort of bread and conveniently happened upon ensaymadas at Costco. These are a rich, sweet eggy bun often topped with butter, sugar and cheese. This ones didn't have a sweet topping, which I was rather sad about because that's how my mom makes them but beggars couldn't be choosers. We shared one after our dinner, but it was hard going since we were completely full of ham and perogies by that point. So, I ate the rest for breakfast for the rest of the week, topped with leftover creme fraiche and marmalade I made that week. The marmalade came from giant bags of oranges my husband hauled back from a friend's backyard. My aversion to wasting food is acute, so I made marmalade. I have to say the beautiful burnt orange color of the marmalade really makes this breakfast, as well as the bitter orange caramel flavor on the cream and faintly sweet bread.