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Breakfast! The most important meal of the day (2012)

Breakfast

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394 replies to this topic

#61 Kim Shook

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Posted 04 March 2012 - 07:35 AM

That is an wonderful idea, Andie! Now I'm thinking that bacon jam served on the side would be great, too!

#62 C. sapidus

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Posted 04 March 2012 - 11:54 AM

Ham and feta cheese omelet, topped with more feta and Red Death Ghost Chile sauce. Buttered rye toast not pictured.

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#63 percyn

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Posted 09 March 2012 - 07:20 PM

Scrambled Eggs w/Anchovy
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Omelet w/green chilies and shallots
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Scrambled Eggs w/Sichuan Chicken in chili oil
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#64 C. sapidus

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Posted 13 March 2012 - 07:23 PM

Leftovers, the best kind of breakfast. Smoked pork butt with homemade BBQ sauce.

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#65 Kim Shook

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Posted 17 March 2012 - 07:34 AM

Bruce – ghost chile sauce! Mr. Kim had ghost pepper jelly for the first time a few weeks ago (Christmas gift from fellow-chilehead daughter) and is hooked! He’d love to try that omelet.

We are off tomorrow to the Outer Banks for a week to celebrate our 30th wedding anniversary, so no more cooking for me for a while. Breakfast this morning:
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Ham and shallot frittata w/ roasted red pepper. No cheese, I forgot!

#66 lochaven

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Posted 17 March 2012 - 08:03 PM

percyn -- incredible eggs....soft with the anchovy, great looking omelet (like the browning for a change), and the scramble with chicken sichuan. Yum!
And I want a table for two and a chicken for eight o'clock.

#67 C. sapidus

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Posted 18 March 2012 - 10:53 AM

Kim, enjoy your trip!

Another omelet for me, this one with hard salami and smoked Gouda. Apparently I lack the patience for slow-scrambled eggs most mornings. English muffin with butter and raspberry preserves.

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#68 kayb

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Posted 18 March 2012 - 01:18 PM

Road Food breakfast:

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I've made three trips to Memphis in past 15 days, and during one of them, I threw my gluten-free diet to the winds (I've found I can do this about once every two weeks without TOO many ill effects) and had breakfast at a little joint in Memphis called Bryant's Breakfast. I say with absolute certainty that these are the best biscuits in the entire world.
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#69 percyn

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Posted 20 March 2012 - 07:00 PM

Nice Butt Bruce (BBQ I mean).
Kim, congratulation on your 30th anniversary!
Kay, those biscuits do look good. If I ever attend Memphis in May, I will add this place to my list of must eats.
Thanks Lochaven.

A few catch-up breakfasts:

I love Sausage Egg McMuffins, but hate how they cook the eggs. So it struck me - why don't I buy it without the egg and top it with my own fried egg - Voila
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Soft Scrambled Egg w/Sichuan Double Cooked Pork (Belly)
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Fried Eggs w/Maple Sausage Links
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Huevos Rancheros
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Edited by percyn, 20 March 2012 - 07:03 PM.


#70 andiesenji

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Posted 24 March 2012 - 12:47 PM

This morning my daughter mentioned (on Facebook) that she was baking a coffee cake. This prompted me to work up a batch of oatmeal cranberry scones - recipe loosely based on a recipe broadcast on one of America's Test Kitchen (or Cook's Country) programs.

As I use the "lazy" way of incorporating the butter, the process is different.

And I added the dish of homemade clotted cream, just to give it a bit of "finish."

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Scone closeup half.jpg

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The scones are very tender and light.
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
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#71 Franci

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Posted 24 March 2012 - 02:31 PM

Percyn, did I tell you already how much I love your eggs?

Andie, your scones really look very good! Can you share your "lazy" way to incorporate butter? How is the process different?
I generally don't eat sweets but I love scones. I had 4 small banana scones this morning for breakfast :raz: .

#72 andiesenji

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Posted 24 March 2012 - 03:46 PM

Whatever the liquid specified in a recipe, I substitute buttermilk (usually a couple of tablespoons more than in the recipe if it is regular milk.
I melt the butter and mix it with the buttermilk - add a egg, combine these and they will instantly "thicken" to the consistency of soft pudding.

Then I add the dry ingredients, which I have already mixed together, mix just enough so they come together, (I use a Danish dough hook which works beautifully)
Turn the mass out onto a floured board, using a dough scraper, turn it onto itself a few times, shape into a round, pat to about an inch thick and cut into 8 triangles.

Bake at 400° F., for about 18-20 minutes. Less if they are a bit thinner.

That's it.

I don't know why this works, but it does. It's less "fiddly" than cutting the fat into the dry ingredients and one doesn't need a food processor or pastry cutter for that matter.
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
My blog:Books,Cooks,Gadgets&Gardening

#73 SobaAddict70

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Posted 25 March 2012 - 05:50 AM

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Tortilla de patatas; marinated green olives with herbs.

#74 C. sapidus

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Posted 25 March 2012 - 09:57 AM

Mmm, huevos rancheros and scones and tortillas, oh my!

My breakfast was much humbler - fried egg sandwich with smoked Gouda cheese and pepper - lots of pepper.

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#75 MikeHartnett

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Posted 25 March 2012 - 10:55 AM

Pepper and eggs were made for each other.

#76 robirdstx

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Posted 25 March 2012 - 01:29 PM

Agreed, pepper and eggs are great together. Yesterday's breakfast:

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Scrambled Eggs with diced ham, green onion, shredded cheeses and freshly ground black pepper

#77 kayb

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Posted 25 March 2012 - 08:57 PM

I have, for the last month or so, used Black Copper Maran eggs.

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I can get them through my food co-op for $6 a dozen, vs. $3.50 to $4 a dozen for farm eggs. They're good -- but I'm not certain I can tell THAT much difference in them and regular farm eggs. Sure are pretty, though.

Some breakfasts using same:

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Smashed potato, cheese grits, bacon and two BCM's over easy.

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Sweet potato latke, country sausage, BCMs over easy.

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Yet another attempt at gluten-free pigs in blankets, baked in the silicone baking pan I procured expressly for that purpose.

Edited to fix photos. Yet again.

Edited by kayb, 25 March 2012 - 09:02 PM.

Don't ask. Eat it.

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#78 Franci

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Posted 26 March 2012 - 06:16 AM

I would happily eat all these breakfasts :raz:


I don't know why this works, but it does. It's less "fiddly" than cutting the fat into the dry ingredients and one doesn't need a food processor or pastry cutter for that matter.


Thanks, Andie. I'll give it a try. Although I need to sub buttermilk because it's not available around here. Maybe I can use the fermented milk, north African style which is, instead, readily available.

#79 percyn

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Posted 26 March 2012 - 08:35 AM

Percyn, did I tell you already how much I love your eggs?
..

Thanks Franci. I would gladly trade you some eggs for those wonderful creations of yours on the dinner thread!

Great breakfasts all!

Over the weekend I cooked a Parsi Nowruz feast for a dozen or so friends. One of the must have courses is egg, so I made them Akoori.

This is the leftover I had for breakfast.
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#80 Kim Shook

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Posted 26 March 2012 - 07:59 PM

Thanks for the good wishes – we are back from our trip and had a wonderful time!

Andie – the texture of your scones is just lovely!

Stash – gorgeous tortilla!

Kay – how did you do your GF piggies? I have a niece who might like them.

Bruce and percyn make the most beautiful eggs on earth :wub: !

#81 andiesenji

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Posted 26 March 2012 - 10:00 PM

I would happily eat all these breakfasts :raz:





I don't know why this works, but it does. It's less "fiddly" than cutting the fat into the dry ingredients and one doesn't need a food processor or pastry cutter for that matter.


Thanks, Andie. I'll give it a try. Although I need to sub buttermilk because it's not available around here. Maybe I can use the fermented milk, north African style which is, instead, readily available.


Just mix some lemon juice or vinegar into regular milk and allow it to set at room temp for 30 minutes.
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
My blog:Books,Cooks,Gadgets&Gardening

#82 percyn

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Posted 27 March 2012 - 11:58 AM

Thanks for the kind words Kim and glad you enjoyed your trip.

Today, I made another Parsi style egg, called Sali per Edu (Egg on Potato Sticks). The contains the same ingredients as the Akoori, plus the potato sticks. You can also make this with potato chips (wafers).

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#83 Panaderia Canadiense

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Posted 27 March 2012 - 02:20 PM

Something simple here - Colby and Javierino sandwich on honey-bran bread, a sliced Jonny apple, and some Dambo cheese to accompany the apple.

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#84 ScottyBoy

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Posted 27 March 2012 - 03:41 PM

Percyn you are the egg master.
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#85 kayb

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Posted 27 March 2012 - 06:41 PM

Kim, I have not yet found a mix I like for the "blankets." you will, though, have to find a baking pan to bake the little darlings in, because the bread dough for every GF.thing I've made is too thin to do anything but spoon in a mold. I found this one at cookware.com, I think.

Will pass it along if-when I find a decent recipe.
Don't ask. Eat it.

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#86 Kim Shook

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Posted 27 March 2012 - 07:08 PM

Thanks, Kay. I talked to my niece tonight and she says she doesn't really miss hot dogs, so it's not a problem.

#87 Panaderia Canadiense

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Posted 27 March 2012 - 07:18 PM

Kay, would you like an all-cornmeal recipe for blankies? Rollable, handleable, bakes easily on silpats....
Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
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#88 percyn

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Posted 29 March 2012 - 08:33 AM

Percyn you are the egg master.

Thanks Scotty, coming from you, it means a lot.

Today, I made Sauteed Oyster Mushrooms and Scrambled Eggs
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#89 robirdstx

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Posted 29 March 2012 - 09:12 AM

Inspired by the Baked Eggs Topic,

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I made these for breakfast today.

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And the money shot!

#90 rotuts

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Posted 29 March 2012 - 10:09 AM

Wow! those baked eggs look exceptional.

Im hoping you might share more details on how they were made.

and indeed, that is the $$$$ shot!





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