Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Breakfast! 2014


  • Please log in to reply
422 replies to this topic

#121 robirdstx

robirdstx
  • participating member
  • 886 posts
  • Location:Southeast Texas

Posted 15 March 2014 - 07:19 PM

I woke up hungry this morning!

image.jpg

Scrambled Eggs and Bacon with Biscuits and Country Gravy

Then didn't need to eat another thing until dinner!
  • Shelby, rotuts and Vlcatko like this

#122 Plantes Vertes

Plantes Vertes
  • participating member
  • 894 posts

Posted 15 March 2014 - 07:23 PM

Robirdstx, what is country gravy? I don't think we have it here.



#123 robirdstx

robirdstx
  • participating member
  • 886 posts
  • Location:Southeast Texas

Posted 15 March 2014 - 07:52 PM

Robirdstx, what is country gravy? I don't think we have it here.


It is a gravy made with butter, flour and milk but I cheat and use Pioneer brand Country Gravy Mix - just add water. Never fails! ;-)
  • Vlcatko and Plantes Vertes like this

#124 gfweb

gfweb
  • participating member
  • 3,839 posts

Posted 15 March 2014 - 08:03 PM

Country gravy is a white sauce with a good deal of pepper and perhaps sausage. You might use sausage grease to make the roux. You would be crazy not to.


  • Chris Hennes and Plantes Vertes like this

#125 gfweb

gfweb
  • participating member
  • 3,839 posts

Posted 15 March 2014 - 08:10 PM

attachicon.gifimage.jpg

Sometimes simple is all I need. Really good prosciutto (a gift) on toasted cheese bread.

Charcuterie + Cheese + bread = Best possible breakfast

 

Although a nice breakfast sausage + eggs + fried potatoes = Best possible breakfast too

 

And a egg/sausage/cheese/ketchup/pepper sandwich on a hoagie roll also = best possible breakfast.

 

Likewise corned beef hash, crisped and tossed with a well-peppered ketchup = best possible breakfast

 

This is a problem for logicians, but not for me. There are four best possible breakfasts


  • Kim Shook and Plantes Vertes like this

#126 Plantes Vertes

Plantes Vertes
  • participating member
  • 894 posts

Posted 15 March 2014 - 08:16 PM

It is a gravy made with butter, flour and milk but I cheat and use Pioneer brand Country Gravy Mix - just add water. Never fails! ;-)

 

Ah, white sauce! Country gravy sounds a lot more appetizing somehow.



#127 Plantes Vertes

Plantes Vertes
  • participating member
  • 894 posts

Posted 15 March 2014 - 08:23 PM

Sunday brunch:

13037975853_657c5a1b75_z.jpg

Beets, citrus, walnuts

The beets were roasted Saturday evening, then macerated with fennel fronds, Meyer lemon juice, crushed fennel seed and sea salt overnight. This mixture was then combined with chopped clementine orange, walnuts and scallion, and dressed with a Meyer lemon vinaigrette (1 teaspoon clementine juice, 3 tablespoons Meyer lemon juice, 3 tablespoons extra-virgin olive oil, sea salt and black pepper to taste.)


13037829525_264198dea8_z.jpg

Scrambled eggs (2 eggs, sea salt, black pepper, 2 tablespoons milk) with champignon mushrooms (chopped champignon mushrooms (otherwise known as white button mushrooms, the kind you get in your supermarket), sautéed in olive oil, with chopped shallots, slivered scallion, sea salt and black pepper) and green mango pickle.

 

It doesn't look like my idea of breakfast, but it looks like what I'd like my idea of breakfast to look like.


  • SobaAddict70 likes this

#128 SobaAddict70

SobaAddict70
  • legacy participant
  • 7,609 posts
  • Location:Hobbiton, the Shire

Posted 15 March 2014 - 11:00 PM

My breakfasts during the week are totally boring by comparison.  It's usually a piece of pastry and a large English breakfast tea with cream and sugar, or a fried egg sandwich with sausage and cheese on a kaiser roll with salt, pepper and ketchup and a large OJ or GJ (grapefruit juice).  Such is life when you work in midtown Manhattan amidst a plethora of pushcarts.  Weekends are when I try to liven things up a notch.  :wink:



#129 Plantes Vertes

Plantes Vertes
  • participating member
  • 894 posts

Posted 15 March 2014 - 11:48 PM

I wake up ready to eat my mattress so never actually make it to the cooking part of a cooked breakfast, on any day of the week. A weekend scramble is enough to earn respect in my book.



#130 rotuts

rotuts
  • participating member
  • 5,749 posts
  • Location:Boston MA

Posted 16 March 2014 - 05:45 AM

another breakfast to consider for the 'best' list is turkey stuffing w poached eggs on top.

 

the TS has sausage, cranberries, apples, cornbread, pecans, etc and turkey stock.



#131 gfweb

gfweb
  • participating member
  • 3,839 posts

Posted 16 March 2014 - 06:09 AM

2/3 of a best possible breakfast.

 

e&s.jpg


  • Vlcatko likes this

#132 rotuts

rotuts
  • participating member
  • 5,749 posts
  • Location:Boston MA

Posted 16 March 2014 - 06:14 AM

yar.  sausage patties.  yar.

 

of course serious Breakfast 

Connoisseurs appreciate properly prepared scrapple
  • gfweb likes this

#133 robirdstx

robirdstx
  • participating member
  • 886 posts
  • Location:Southeast Texas

Posted 16 March 2014 - 07:33 AM

A lighter breakfast today than yesterday.

image.jpg

BLT Wrap
  • Anna N likes this

#134 huiray

huiray
  • society donor
  • 2,139 posts
  • Location:Indiana, USA

Posted 16 March 2014 - 08:42 AM

Early breakfast today.  (Breakfast Part 1)

 

• Ibumie Penang Har Mee (prawn flavor) - Mi Goreng (mi perisa udang) [this is the dry version]; with hard-boiled eggs & deep-fried tofu puffs (cooked in the water for the mee).  Dressed w/ additional fresh deep-fried shallots & chopped scallions.  The sauce for this (five sauce/condiment packages enclosed in each package of the mee) definitely smells of belacan, nice, at least before mixing everything together.  :-)

 

DSCN0879a_800.jpg

 

 

 

Another breakfast later.  (Breakfast Part 2)

 

• Miso soup w/ fresh spinach.  (Katsuobushi [Yamaki] in water, boil; filter; reserved broth simmered w/ soft tofu sliced into rectangular blocks, some dried wakame [Hirokon Foods] tossed in; then chopped scallions followed by a slurry of mutenka shiro miso [Maruman] and the whole brought to a simmer again.  Poured onto washed fresh spinach leaves (smaller ones only) in a bowl.

• Pickled cucumbers & trimmed scallions w/ toasted sesame seeds.

• White rice w/ generous wasabi fumi furikake [Ajishima] scattered on top and smooshed in with the chopsticks. (Had three bowls of this!)

 

DSCN0884a_800.jpg

 


  • Shelby likes this

#135 rod rock

rod rock
  • participating member
  • 292 posts

Posted 17 March 2014 - 07:09 AM

Huiray, this is perfect breakfast if you ask me (part 1). Such a perfect combo! What sauce do you recommend? Do you think that the mild chili sauce goes with this?

 

Thanks!


"The way you cut your meat reflects the way you live."

 

Franchise Takeaway
 

 


#136 huiray

huiray
  • society donor
  • 2,139 posts
  • Location:Indiana, USA

Posted 17 March 2014 - 08:22 AM

rod rock, thanks!

 

Any chili sauce of your liking will be fine, really, except maybe the "really overpowering ones" (hot-for-the-sake-of-hotness types).  The combined sauces here already had chili sauce in it but if I were to have some extra sauce I'd go for a slightly sweet-sour-one - maybe some Lingham's mixed with some lime juice.  That is a common combination I use, in fact.



#137 huiray

huiray
  • society donor
  • 2,139 posts
  • Location:Indiana, USA

Posted 17 March 2014 - 08:25 AM

Linguine [De Cecco] with Hazan tomato sauce (chunky) & Pecorino Romano.

 

DSCN0896a_800.jpg


  • Shelby likes this

#138 rod rock

rod rock
  • participating member
  • 292 posts

Posted 17 March 2014 - 11:33 AM

Thanks for the reply Huiray, sweet 'n' sour sauce is a good idea. Tomato sauce from Linguine looks good too, i prefer to be thick like that!


"The way you cut your meat reflects the way you live."

 

Franchise Takeaway
 

 


#139 Kim Shook

Kim Shook
  • participating member
  • 2,993 posts
  • Location:Richmond, VA

Posted 17 March 2014 - 11:43 AM

I made the mistake of reading this thread today.  I wasn’t even hungry.  But then I began to crave eggs and bread and PORK!  If I had had any patience, I’d have had sausage gravy, but this was FAST:

med_gallery_3331_117_79824.jpg

Egg, cheese and sausage on a buttered and toasted scali roll.


  • Shelby likes this

#140 huiray

huiray
  • society donor
  • 2,139 posts
  • Location:Indiana, USA

Posted 17 March 2014 - 11:51 AM

Thanks for the reply Huiray, sweet 'n' sour sauce is a good idea. Tomato sauce from Linguine looks good too, i prefer to be thick like that!

 

You're welcome and thanks.

 

P.s. I made the "soup version" of the Ibumie Har Mee with different additions (including some nice fresh prawns/shrimp) and a more involved gussying-up a little while ago.  See here.  I notice now that I said it was an Indomie package in that post - it wasn't, it was an Ibumie package.



#141 huiray

huiray
  • society donor
  • 2,139 posts
  • Location:Indiana, USA

Posted 19 March 2014 - 06:58 AM

Chicken broth with carrots (red, yellow, orange) and celery; eaten w/ pieces of the fatty skin, a bit of the chicken meat, & min sin (mee sua) for breakfast today.  

The broth and etc alone was eaten as a simple dinner the previous night.  Pic is of the bowl of broth + stuff from dinner.

 

DSCN0920a_800.jpg



#142 Ann_T

Ann_T
  • participating member
  • 1,094 posts
  • Location:Cobble Hill

Posted 19 March 2014 - 10:46 AM

Using up the last of the corned brisket.

 

Corned%20Beef%20Hash%20March%2019th%2C%2

Corned Beef Hash with poached eggs.

 

Corned%20Beef%20Hash%20March%2019th%2C%2


  • gfweb, Shelby, robirdstx and 1 other like this

#143 rotuts

rotuts
  • participating member
  • 5,749 posts
  • Location:Boston MA

Posted 19 March 2014 - 12:53 PM

Ann_T

 

a big Yum !  my kind of breakfast

 

I do something similar w Turkey stuffing.  and indeed poached eggs are the way to go for both !



#144 robirdstx

robirdstx
  • participating member
  • 886 posts
  • Location:Southeast Texas

Posted 20 March 2014 - 07:45 AM

Ready To Wrap:

image.jpg

Bacon, Egg, and Cheese with Salsa!
  • Shelby likes this

#145 Ann_T

Ann_T
  • participating member
  • 1,094 posts
  • Location:Cobble Hill

Posted 20 March 2014 - 08:27 AM

Rotuts,  thanks for the suggestion.  I love the idea of making a hash with stuffing/dressing.

 

Steamed eggs for breakfast. 

 

 

Soft%20Cooked%20Eggs%20March%2020th%2C%2

 

Moe's.  He likes his soft.  (five minutes ) Homemade Sourdough Rye toast fingers.

 

Hard%20cooked%20eggs%20March%2020th%2C%2

Mine.  I like mine hard.  (eight minutes).


  • Shelby likes this

#146 huiray

huiray
  • society donor
  • 2,139 posts
  • Location:Indiana, USA

Posted 20 March 2014 - 09:50 AM

 

Steamed eggs for breakfast. 

 

 

Soft%20Cooked%20Eggs%20March%2020th%2C%2

 

Moe's.  He likes his soft.  (five minutes ) Homemade Sourdough Rye toast fingers.

 

 

Ann_T, I remember you mentioned before that you might try giving Moe soft-boiled eggs like in Anna N's post ... have you tried giving them to him "in a bowl" like as shown in this post?  Just curious. :-) 

(I also remember your saying, even earlier, that Moe would probably not be averse to "drinking them" if he didn't like dunking his toast fingers in them)



#147 liuzhou

liuzhou
  • participating member
  • 2,186 posts
  • Location:Liuzhou, Guangxi, China

Posted 20 March 2014 - 11:13 PM

salmon and tuna.jpg

 

Got back to town late last night and, on the way home, passed a supermarket where I picked up this salmon and tuna sashimi. I intended eating it as a starter with dinner, but somehow forgot. It had been a long day.

 

Found it in the fridge this morning and used it for breakfast. I put together a soy sauce/wasabi dip and pickled ginger to accompany it. I might do sashimi breakfasts more often.


  • Blether and Shelby like this

#148 huiray

huiray
  • society donor
  • 2,139 posts
  • Location:Indiana, USA

Posted 21 March 2014 - 06:48 AM

Breakfast today:

 

• Steamed fresh big-mouth bass.§  Dressed w/ hot oil; scallions, julienned ginger, coriander leaves; & a warm soy sauce mixture.

• Lightly pickled Japanese cucumbers.

• White rice (Hom Mali).

• Chilled Rihaku Tokubetsu Junmai ‘Dreamy Clouds’ Nigori Sake.

 

§ Marinated w/ ryori-shu [Morita], mirin [Takara], sea salt, crushed scallions, sliced ginger, canola oil.  Steamed in the marinade.  Fish only removed (discarding all marinating/steaming liquids & flavoring solids) and plated.

Dressed with fresh sliced scallions, julienned ginger.  Hot canola oil poured all over the fish.  A mixture of light soy sauce [Higeta Honzen], water, mirin [Takara], rice wine [Gold Plum Premier Matured Nuerhong], a bit of black sesame oil, and some fresh ground white pepper was heated in the same pan used to heat the oil.  The sauce, once hot, was poured all over the fish and scallions & ginger.  Cilantro leaves and stems were then scattered over everything.

 

DSCN0932a_800.jpg


  • Shelby and jvalentino like this

#149 Anna N

Anna N
  • eGullet Society staff emeritus
  • 6,466 posts
  • Location:Oakville, Ontario, Canada

Posted 23 March 2014 - 05:57 AM

image.jpg

Baked portobella cap filled with scrambled egg.
  • gfweb and Shelby like this
Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#150 rod rock

rod rock
  • participating member
  • 292 posts

Posted 24 March 2014 - 03:45 AM

rod rock, thanks!

 

Any chili sauce of your liking will be fine, really, except maybe the "really overpowering ones" (hot-for-the-sake-of-hotness types).  The combined sauces here already had chili sauce in it but if I were to have some extra sauce I'd go for a slightly sweet-sour-one - maybe some Lingham's mixed with some lime juice.  That is a common combination I use, in fact.

Hmmm that sounds very interesting, thanks for suggestion, i appreciate it!


"The way you cut your meat reflects the way you live."

 

Franchise Takeaway