3316 replies to this topic

[C. sapidus]

I was initially contemplating getting an egg McMuffin from McDonalds, but decided to make this instead.

You chose well.

Bricklayer’s eggs (huevos al albanil) with shaved parmesan cheese, Mexican oregano, and Cholula hot sauce, served on a toasted multigrain English muffin. Pasilla chiles definitely make my list of favorite things.

how do you make those?They look delicious!

nikkib, thank you very much. Google is failing me, but the recipe is from Diana Kennedy’s wonderful tome The Art of Mexican Cooking. I can send you a PM if you like, but here is the general idea.

Toast pasilla and guajillo chiles (8 chiles for 5 eggs) and soak in boiling water until soft. Add soaked chiles to a blender with a few cloves of garlic, a similar amount of chopped white onion, and just enough water to release the blades. Blend until reasonably smooth.

Heat oil or lard in a frying pan, add sauce and salt, and reduce the sauce over high heat until nearly all of the water is gone (extra water will make your tortillas soggy). Reduce the heat, stir in eggs and salt, and cook until done. Serve on tortillas with your choice of toppings (chopped white onion, queso fresco / queso anejo / shaved parmesan cheese, hot salsa, and /or my favorite – crumbled Mexican oregano).

I hope you like it.

[percyn]

Thanks for sharing the recipe Bruce, I was about to switch professions to a bricklayer, just so that I could get you to make that for me ;-)

[Kim Shook]

Breakfast this morning was soft boiled eggs – still don’t have the timing right – I did 4 min. 45 seconds and the whites were still a bit snotty. Next time I’ll do 5 minutes at a true simmer (I used my temperature gun this time – a good idea, I think). I also did sausage links and another recipe that Andie sent me: extra rich bread pudding for mock French toast. It’s a really good and smart solution to being able to have French toast on a weekday morning. A day ahead you make what is basically a bread pudding in a loaf pan. The next morning, you slice and just grill or pan fry it in butter and you have instant French toast.

The loaf of bread pudding:


Plated:

[SobaAddict70]

Eggs sunnyside-up, with heirloom tomato and cucumber salad and toasted levain

[eldereno]

Made this for 20 people on July 5th morning. Had some positive feedback. Side salad was mesclun greens, orange segments, pickled red onion slices, strawberry slices, crumbled mild blue cheese, sugared, spiced pecans and a vinegrette of dijon mustard, OJ, white wine vinegar, S&P, and EVOO. Made me happy.

[percyn]

Breakfast this morning was soft boiled eggs – still don’t have the timing right – I did 4 min. 45 seconds and the whites were still a bit snotty.  Next time I’ll do 5 minutes at a true simmer (I used my temperature gun this time – a good idea, I think).  I also did sausage links and another recipe that Andie sent me: extra rich bread pudding for mock French toast.  It’s a really good and smart solution to being able to have French toast on a weekday morning.  A day ahead you make what is basically a bread pudding in a loaf pan.  The next morning, you slice and just grill or pan fry it in butter and you have instant French toast. 
...

Oh Kim, I LOVE soft boiled eggs as well as bread pudding, so this would have been perfect.

Yesterday we went to a stakehouse for brunch and I had Tenderloin Eggs Benedict.

[Alinka]

Today's breakfast was omelet with the grilled steak and vegetables left over from last night. Plus some Provolone thrown in for good measure. Tasty.

[markemorse]

Breakfasts over the past couple weeks..
Truffled Scrambled Eggs & Ham on a freshly baked biscuit

Somehow I've managed to avoid looking at this thread until now...bad move.

This is probably upthread somewhere, forgive me if it is...percyn, I can't help but notice the consistent presence of biscuits in your breakfasts. Are you buying or baking? And if baking, are you using a well-known recipe?

[percyn]

Mark,
The biscuits are courtesy of my wife's current obsession with with Pillsbury's Perfect Portions biscuits (pre-packaged pair of buttery biscuits you can bake in the toaster oven in 5-10 minutes).

Comes in handy for breakfast.

[percyn]

Toasted up some nice crusty bread from the bakery


and topped it with Goat cheese and herb scrambled egg for the wife


and I dipped toast in Soft Boiled Egg (as a little more cooked that I would have liked)


and speaking of biscuits, earlier in the week I had Scrambled Eggs and Lox on Biscuit

[menuinprogress]

Chori-Migas:



They are great straight up, but even better in breakfast taco form:

[kayb]

Today -- breakfast pastries filled with honeyed mascarpone cheese, country sausage from the farmers' market, scrambled eggs, cantaloupe.

[percyn]

Chori-Migas:

Excellent !! Care to share the recipe? Do you add the tortilla chips at the end or cook then with the other ingredients?

[menuinprogress]

Excellent !! Care to share the recipe? Do you add the tortilla chips at the end or cook then with the other ingredients?

Very simple to make. Fry up some Mexican chorizo (we use homemade from a Oaxacan recipe). Tear up some corn tortillas and toss them in with the chorizo. Add some chopped onion and cook for a few minutes. Then stir up some eggs, dump them in and treat it pretty much like scrambled eggs from there.

[Misa]

This was actually made by my roomie. Saturdays's breakfast was eggs, sausage, and toast. For the first time in two weeks the temperature outside was low enough that we could cook without dying.

Edited by Misa, 04 August 2009 - 12:49 AM.

[nikkib]

Thanks for sharing the recipe Bruce, I was about to switch professions to a bricklayer, just so that I could get you to make that for me ;-)

amazing - thanks, can't wait to give it a go. I usually do a variation on huevos rancheros when i feel like a mexican brekkie, tortillas topped with refried beans, melted cheese, tomato and avocado salsas, tinned chipotles and fried eggs on top but this looks great! We don't get too many good mexicans in the UK, especially not ones that are open at breakfast time so this is something i am having to learn by myself!

[Restorer]

The last two days I've been making chorizo con huevos. Just a very simple mix of browned chorizo, chili powder, and scrambled eggs. I want to make some migas before I run out of chorizo, but I'm afraid the simplicity of what I've been doing will appeal over all else.

[Alinka]

Cinnamon rolls this morning.

[Blether]

A Scottish cooked breakfast, courtesy of Scotland's August early-morning light:







I overcooked that egg. And the whole thing actually happened on Saturday a week ago. Great produce, limited internet.

[heidih]

Can you describe the flatbread item and how it was prepared?

[Blether]

Hi, Heidi. Those are 'tattie scones' - potato scones. A mixture of mashed potato, flour and butter.

From Meg Cowie's 'Traditional Scottish Food' (Chambers) -

1lb warm mashed potatoes
5oz plain flour

Blend flour into potatoes, adding a little butter if necessary. Roll dough out to 1/4 inch think, cut and griddle for 2 minutes each side.

I've made these myself, and my experience is that with the variation in water content of potatoes, you take the flour measure as a guide. What you aim for is something similar to a bread dough - pliable but leaving the bowl clean. Be fairly generous wth the butter, and of course salt the dough to taste.

Cooked and allowed to cool, tattie scones are a bread-box item and can be eaten cold, spread with butter. As part of a cooked breakfast, they're refried till golden and crisp on the outside. Nothing else tastes quite like them and they are totally addictive :-)

Those in the picture are in fact hand-made scones from the local bakery.

Edited by Blether, 15 August 2009 - 12:35 PM.

[Blether]

I should add that the pale sausage is pork, the darker one is venison - made entirely from venison shoulder, no other meat or fat - all the meats are from the local butcher.

[deensiebat]

Leisurely weekend breakfast: yeast-raised whole wheat waffles.



Adapted from the great Marion Cunningham.

[lesfen]

Must... have... tattie scones... (gasp)!

[gingerpeachy]

I should add that the pale sausage is pork, the darker one is venison - made entirely from venison shoulder, no other meat or fat - all the meats are from the local butcher.

You just needed some lorne (square sausage) and a slice of clootie dumpling. Takes me back to my Granny's breakfasts, when I was a wain.

[percyn]

Sichuan Chicken over Scrambled Eggs


Fried Egg w/Corned Beef Hash

[menuinprogress]

Huevos al albañil:



Our version of "bricklayer's eggs".

It differs from Bruce's in that it uses a salsa verde and we serve it over corn tortillas - we make it green because that's how we first experienced it in Puerto Escondido.

Regardless of the color, eggs with chile sauce makes for a very satisfying breakfast.

Edited by menuinprogress, 18 August 2009 - 09:56 PM.

[percyn]

Parsi Style Methi Per Edu (Egg on Fenugreek leaves) - garlic, ginger, tumeric, cumin, garam masala, chili powder, onion and tomatoes


and yesterday it was

Scrambled Eggs with Sichuan Pork with Pickled Peppers

[menuinprogress]

Parsi Style Methi Per Edu (Egg on Fenugreek leaves) - garlic, ginger, tumeric, cumin, garam masala, chili powder, onion and tomatoes

That sounds fantastic, and looks even better!

[percyn]

Thanks! It's one of those dishes which you are unlikely to find anywhere and has a very unique (maybe even acquired flavor).

Haven't been posting much for the past week since I am in Chicago doing my fair share of eating, though not cooking.