394 replies to this topic

[robirdstx]

Wow! those baked eggs look exceptional.

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

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

Hi rotuts, thank you so much. I used an Emeril recipe here, although I shortened the 2nd cooking time somewhat, to keep the yolk runny like I like it.

Edited to add: I used leftover roast pork on the bottom, instead of ham, and used a four cheese blend for the top.

Edited by robirdstx, 29 March 2012 - 11:22 AM.

[C. sapidus]

Kim – Thank you very much, but you are way too kind.

percyn – Those mushrooms look outstanding!

robirdstx – Must. Try. Baked. Eggs.

Slow-scrambled eggs with leftover pit beef, enchilada sauce, and a dash of ghost chile sauce, with a toasted English muffin.

[ambra]

I would happily eat all these breakfasts

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.

Franci, what is the fermented African milk called? They just started selling something called "Laban" in the milk section where I live in Italy, and a quick google said it was buttermilk. The ingredients say "latte fermentato" though. I don't even think I know what that is, to be honest!

Edited by ambra, 31 March 2012 - 12:25 PM.

[nikkib]

Ambra - Laban is a middle eastern yoghurt, you should try a bottle it's very tasty as a drink.

[kayb]

Kay, would you like an all-cornmeal recipe for blankies? Rollable, handleable, bakes easily on silpats....

PC, I would love one! I made some with cornbread that were decent, but don't reheat well. I like to make a batch on the weekend and take them to work during the week.

[Franci]

Franci, what is the fermented African milk called? They just started selling something called "Laban" in the milk section where I live in Italy, and a quick google said it was buttermilk. The ingredients say "latte fermentato" though. I don't even think I know what that is, to be honest!

Good question. So, I went on the website of Candia the milk producer and noticed they have two products: Leben (fermented milk)and Raib (soured milk). I would still use leben in place of milk and lemon or vinegar. I've also seen a lot of people using Kefir instead of buttermilk.

[Panaderia Canadiense]

Kay, would you like an all-cornmeal recipe for blankies? Rollable, handleable, bakes easily on silpats....

PC, I would love one! I made some with cornbread that were decent, but don't reheat well. I like to make a batch on the weekend and take them to work during the week.

OK. Start by going out to your local Latin American grocery, and look for gold Masarepa. This is a type of finely-ground, pre-cooked cornmeal that's essential to the recipe. If you can't find it, you won't be able to make the blankies. Doñarepa Extra Fina is a very good brand from Colombia that I know is exported to the US.

ETA - if you find Doñarepa, you'll actually find a very similar recipe printed on the bag, in both Spanish and English!

1 C Masarepa
1 C Warm milk (or water; milk is better)
1 Tsp Butter
pinch of salt
1 Egg
About 1/4 lb queso fresco, ricotta, or drained cottage cheese, crumbled.
* optional * some finely chopped green onions.

--

1. Put the masarepa in a bowl, and slowly, stirring often, add the warm milk. Once it's completely blended, add the butter and salt. Knead until you've got a soft dough. You can't overwork the masa, so don't worry about that.
2. Let it rest for 5-10 minutes (this softens the cornmeal and makes for a better adhesion of the dough)
3. Add the egg and cheese and knead until well combined. The dough should be soft, but stiff enough to form into shapes.
4. Shape the blankies, and roll the piggies into them.

Now, traditionally what you've done is stuffed an arepa with a sausage; if you want to continue to be traditional, you cook these on a lightly oiled griddle of some sort (very traditionally, a hot unglazed clay tablet). You can also fry them in shallow oil until the masa crisps up and turns an appealing golden colour.

With the cheese in the dough, these reheat beautifully.

Edited by Panaderia Canadiense, 01 April 2012 - 06:35 AM.

[Panaderia Canadiense]

Shoot, just realized. That recipe is adapted for high altitudes - if you're closer to sea level (provided you don't live in a desert), you can use slightly less liquid. Which is to say, if you make the recipe as stated and the masa turns out too gooey to handle, add a bit more masarepa to it until it stiffens up, and next time cut back your milk by about 1/3 to 1/4 cup.

Also, thinking on the whole GF issue and shapeable doughs, you might want to check out green plantains (method here), and semiripe to ripe plantains (method here) as an alternative. Those methods both deal with dough for stuffing (ie empanada-type thingies), but with a touch of baking powder they can also be formed into buns and baked (particularly the semiripe plantain dough). Plantain flour should be available in any Asian or Latin grocery. These doughs have the added advantage of being fat-free.

I'll also take a boo 'round my recipe collection for Panes de Yuca (manioc and cheese buns), another GF specialty from the Andes.

[SobaAddict70]

How about a breakfast that doesn't have any eggs? ;)



Caramelized onion tart, with cow's milk ricotta cheese, fromage blanc, olives and sage; spring garden salad

[percyn]

How about a breakfast that doesn't have any eggs? ;)

Is that called breakfast?

[SobaAddict70]

How about a breakfast that doesn't have any eggs? ;)

Is that called breakfast?

It is, in my book.

[rotuts]

Left-over pizza makes an excellent breakfast. Room temp best. No eggs, unless made by seasoned e-Gully's.

[SobaAddict70]

One of the things I wanted to do this year was to learn how to start baking, so that's one food resolution fulfilled.

Another is to move away from the "necessity" of having eggs for breakfast. You could say, I want to broaden my horizons a little bit.

For example --

When blueberries are in season, you will see me using them quite a bit. On the menu is a blueberry soup, with polenta cakes or maybe sweet biscuits on the side. I'll be looking forward to that especially.

[percyn]

Homemade corned beef hash w/fried egg



Banana Walnut Pancake w/Fried Egg

[rotuts]

percyn:

a big WoW! Corned Beef Hash and a fried egg! Heaven itself.

I also put F.Eggs on pancakes, but mine are banana pecan.

(It was a Joke!)

[Katie Meadow]

One of the things I wanted to do this year was to learn how to start baking, so that's one food resolution fulfilled.

Another is to move away from the "necessity" of having eggs for breakfast. You could say, I want to broaden my horizons a little bit.

For example --

When blueberries are in season, you will see me using them quite a bit. On the menu is a blueberry soup, with polenta cakes or maybe sweet biscuits on the side. I'll be looking forward to that especially.

Typically I am not a breakfast person; going out for breakfast or even brunch always seems like a waste of money to me, since most foods have limited appeal for me in the morning. I crave neither protein nor acidic fruit, and I am very happy with just a piece of toast. Once in a while I have a yen for steel cut oats. And I admit I love grits for breakfast, but that takes even longer than oats. When lacking any bread products I might make popovers, which I love, but that doesn't happen often; they take about 40 minutes start to finish. Sugary pastry need not apply.

The truth is I haven't the slightest interest in cooking breakfast. I just want to sit with my newspaper and have my toasted bread and tea. Once in a while I break the rules, but usually if someone else is cooking (rare) or I am on the road.

My experience is that some people want protein in the morning, so they prefer eggs or cereal with milk. To figure out how to get protein without eating eggs or making milk a main part of the meal takes some effort, especially if you are not interested in meat before lunchtime, which I am not. Although I do make one exception: if it's brunch and I'm eating out and shrimp'n'grits is on the menu, I go for it. Seems like if you are energetic and have the time, there is an endless amount of breakfast material out there. Since I don't want to bake in the morning, I often think ahead and make cornbread or biscuits for dinner, just so I can have the leftovers toasted the next morning. Toasted biscuits are awesome with some bitter marmalade. Then there's hashbrowns and hash or other potato-vegetable pan-fries. With onions, leftover potatoes, peppers, mushrooms, tomatoes in season etc, some great eggless meals can be had. Soba, if you made me a vegetable hash some morning I would be thrilled. Every vegetable you cook looks enlightened. And I wouldn't turn down cold blueberry soup on a hot summer morning.

[Kim Shook]

Stash – your non-egg breakfast looks absolutely perfect to me. I could eat that at any time of the day or night!

percyn – your hash is gorgeous, but, as you’ll see below, your pancakes inspired me!

Mr. Kim surprised me with breakfast on Sunday. When I got up, he’d already been out to the bagel place and was starting my scrambled eggs! My breakfast:

ET bagel with cream cheese and bacon.

His eggs topped with spinach, jalapenos and tomatoes:


I almost never make breakfast just for myself. But percyn’s banana and walnut pancakes were haunting me this morning while I was trying to get some chores and pre-Easter cooking done. I couldn’t get them out of my head. So I made an easy version – pancakes with sliced bananas (piled on top and tucked in) with maple syrup:
Absolutely delicious – and I’ll have breakfast for the rest of the week from this batch! Thanks, percyn!!!

[percyn]

Happy to help Kim

Is that an everything bagel?

[Kim Shook]

Happy to help Kim

Is that an everything bagel?

Mr. Kim (who did NOT have pancakes and bananas) had some CHOICE words for me when he heard about my breakfast!

And, yes, that IS an everything bagel - our favorite with cream cheese and bacon.

[rarerollingobject]

Pan fried mackerel on crisp bread, with a sauce of fresh grated horseradish, creme fraiche, hot English mustard and lemon juice:

[percyn]

RRO, nice mackerel. I could have that for breakfast, lunch or dinner.

---
More homemade corned beef hash with basted egg



Money shot




and a pic from last week - Omelette sandwich w/sweet chili sauce

Edited by percyn, 07 April 2012 - 06:55 PM.

[rarerollingobject]

Nice, percyn..you really are the king of eggs!

Xiao long bao for me..made them ages ago and just re-discovered them on an archaeological dig of the freezer.

[percyn]

RRO, you made those XLB? They look awesome!

What does one do with all the leftover Easter ham? Well...eat it for breakfast of-course.

With soft scrambled egg on a mini-bagel.


With fried egg on a biscuit.

[Kim Shook]

I swear I never think about breakfast on weekday mornings unless I come to this thread. And then I OBSESS about it! Percyn’s ham and eggs look so good – makes me really happy that we made both lamb AND ham for Easter!

Easter breakfast:

Scrambled eggs, NC sausage and MIL’s Hot Cross Buns

And our eggs (since this seems the proper thread for it):

We got a late start dyeing our eggs this year and were too tired to do our usual creative efforts. All we could manage was a couple of rubber band eggs, a couple of crayon eggs and one half and half!

[Kouign Aman]

This may be my favorite thread on the gullet.
Here's a couple of March breakfasts that made it to the camera.

Garlic-fried rice with egg


Scrambled eggs with mashed potato hash


Toad in a hole. Hmm. That shot needs color correction. Its really toasty brown, not fake-tan orange.

[DanM]

Cold, leftover tartiflette with a poached egg. I also mashed up some potato kugel and fried it for a poor man's hash brown.

[rarerollingobject]

Gorgeous eggs, percyn, Kim and Kouign. Really, you're all very breakfast-talented.

Something a little odd, as usual, for me. Inspired by heidih's brilliant suggestion to use these Vietnamese rice crackers for ceviche, I made some salmon and scallop crudo..salmon with ponzu, sesame oil and sesame seeds, and the scallops with fish sauce, chilli, garlic, sugar and a little lazily shredded nori.

[percyn]

Kim, I haven't had Hot Cross Buns in a looong time.

Kouign, nice breakfasts and glad this is your favorite thread.

RRO, that salmon and scallop crudo looks excellent, but for breakfast is missing the addition of a chopped hard boiled egg, which would make this an eggcellent breakfast

[rarerollingobject]

Percyn, I fear I am egg-disabled. I need lessons, I tell you!

Smoked salmon on hot buttered toast with fresh horseradish grated over. And macerated strawberries over a thick slice of jam sponge and a dollop of cream. Hey, I'm on holidays!

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[percyn]

Nice breakfast and view.