Eggs for Breakfast

Perhaps, reading St. Bernard of Clairvaux for lectio divina just before breakfast is not wise:

“To take a single example:  who could describe all the ways in which eggs are tampered with and tortured, or the care that goes into turning them one way and then turning them back?  They might be cooked soft, hard, or scrambled.  They might be fried or roasted, and occasionally stuffed.  Sometimes they are served with other foods, and sometimes on their own.  What reason can there be for all this variation except the gratification of a jaded appetite?”  From “Cistericians and Cluniacs:  An Apologia to Abbot William” in St. Bernard of Clairvaux:  Treatises I, Cistercian Fathers Series, no. 1 (Spencer, MA), 1970 [originally written in 1125 a.d.].  Translated by Michael Casey, O.C.S.O.

[Historical Note:  St. Bernard, the leading Cistercian monk of his day, was critical of the laxity of many of the Benedictines of his time, associated with the great monastery at Cluny, hence the term “Cluniacs.”]

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