Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Xilimmns

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

Recommended Posts

Sous Vide Scrambled Eggs with Sourdough Toast. It's becoming a regular these days. Lovely texture from the eggs. I followed Mr.Myhrvold's recipe using 2 whole eggs and one yolk, with grated gruyere.

photo 1_3.jpg

(NOTE FROM MANAGEMENT: This discussion is a continuation of the original Breakfast! topic).


Edited by Chris Hennes Added management note (log)

Share this post


Link to post
Share on other sites

Nothing fancy; only ooey gooey goodness:

Soft yolk fried eggs, back bacon, spicy ketsup on toasted English muffin...

baconegger820.jpg

Share this post


Link to post
Share on other sites

Over-easy egg, country bacon, roasted sweet potatos with barbecue spice rub.

003.JPG

Followed by gluten-free pumpkin walnut bread, with sweet potato butter.

011.JPG

Share this post


Link to post
Share on other sites

Xilimmns, I love sous vide eggs and the texture of those eggs looks amazing. Are those chives or thyme on the scrambled eggs?

Dejah, that sandwich is so mouthwatering, it is making me crave breakfast - and I just finishes dinner.

A few more breakfasts involving homemade corned beef

DSCN0141.JPG

DSCN0138.JPG

Share this post


Link to post
Share on other sites

Welcome to eGullet Deb! Hope you are enjoying your summer. The cold weather in the Northern hemisphere makes me yearn for some ripe tomatoes.

Inspired by Dejah's sandwich below, I attempted to make one with what I had in my fridge:

Toasted Whole Wheat English Muffin, Fried Egg, Smoked Pork Shoulder, Cheese.

DSC_7818-1200.jpg

DSC_7819-1200.jpg

Share this post


Link to post
Share on other sites

Methodist latkes, country bacon, farm egg. With locally-made apple butter (not shown).

016.JPG

Methodist because, well, they're fried in bacon fat (as was the egg). Not exactly kashrut.

Share this post


Link to post
Share on other sites

Breakfast this morning was a sandwich of

Bacon%252520and%252520Tomato%252520on%252520Whole%252520Wheat.jpg

Applewood Smoked Bacon and Roma Tomatoes with Mayo and Fresh Ground Black Pepper on Whole Wheat

Share this post


Link to post
Share on other sites

What is it about oozy egg yolks that is SO damn delicious?! All of the above look great!

Seems runny yolks are becoming the "sauce of choice" on so many items offered on food trucks on Eat St. And yet, I've often been told I couldn't have a soft boiled egg at hotel restaurants. :huh:

7 more hours then I can have an oozy yolk! :rolleyes:

Share this post


Link to post
Share on other sites

Yet another omelet, this time filled and topped with feta cheese, oregano, and a fried paste made from chipotle chile, garlic, lime juice, sugar, and salt.

p269702349-3.jpg

Share this post


Link to post
Share on other sites

This is breakfast prep rather than breakfast: I made an extra-large bowl of mash last night so that I could make tattie scones today. Look out for them appearing here again soon.

DSCF1037.jpg

Share this post


Link to post
Share on other sites

Percyn,

now that made me just laugh out loud.

Here is me going to post about , well never mind !

Those poached eggs, how do they do that?

Share this post


Link to post
Share on other sites

A couple recent breakfasts:

Kheema on Scrambled Eggs

DSCN0157.JPG

Fried Egg, Sticky Rice and Ma Po Tofu

DSCN0149.JPG

Shrimp Salad on Toast

006.JPG

Ma Po Tofu on Scrambled Eggs

DSCN0151.JPG

Share this post


Link to post
Share on other sites

percyn, those all look good. If forced to choose, I would take kheema on scrambled eggs.

Mexican scrambled eggs, with roasted garlic and serrano chiles, tomato, white onion, cumin, and oregano, topped with more oregano and feta cheese.

p1048585066-4.jpg

Share this post


Link to post
Share on other sites

What great combinations, Percyn and Bruce! All of them would be my choice any day. :rolleyes: I'll have to remember to work on these combinations next time I have leftovers.

Share this post


Link to post
Share on other sites

Thanks Bruce and Dejah. Once you start making these, if you are like me, you may start intentionally saving some leftovers to make breakfast.

A few more of the most important (and delicious) meals of the day:

Skirt Steak w/Chimichurri and Fried Egg

DSCN0184-1200.jpg

DSCN0186-1200.jpg

Eggs Benedict - Ham and Seafood

DSCN0180-1200.jpg

DSCN0182-1200.jpg

Ham, Egg and Cheese Sandwich

DSCN0173-1200.jpg

Share this post


Link to post
Share on other sites

Gorgeous breakfasts, folks! I have a couple to add – not nearly as yummy looking as y’all’s!

med_gallery_3331_114_65187.jpg

The toast is from a loaf of cheese and chive beer bread that I made from a mix – it was surprisingly good.

Sausage, eggs and potato pancakes made with leftover herbed cream cheese potatoes.

med_gallery_3331_114_227268.jpg

Share this post


Link to post
Share on other sites

nothing like a fried egg with a crispy edge and soft yolk!

:wub:

Share this post


Link to post
Share on other sites

mm84321,

Good to see you on this thread. What kind of egg is that? Looks like a custard or bisque.

More Fried Egg - this time with Chorizo and Hollandaise on an English Muffin. Sort of like a Mexican Eggs Benedict.

DSCN0209.JPG

DSCN0210.JPG

Breakfast Burrito - Chorizo, Scrambled Eggs, Salsa, Hot Sauce

DSCN0199.JPG

DSCN0200.JPG

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By Kasia
      Omelette with courgette and tomato salsa.
       
      Today I added a bit of chili pepper to tomato-basil salsa. Because it was quite spicy I decided to add it to a mild dish. I prepared an omelette with courgette and goat cheese. The salsa added an excellent piquancy to it. I recommend this dish for a fast and light meal.

      Ingredients:
       
      omelette
      3 eggs
      150g of courgette
      3-4 slices of goat cheese
      2 tablespoons of milk
      1 tablespoon of flour
      1 tablespoon of butter
      salt and pepper
       
      salsa
      2 tomatoes
      3 tablespoons of minced basil
      quarter of an onion
      2 cloves of garlic
      half a chili pepper
      3 tablespoons of olive oil
      2 tablespoons of lemon juice
      1 teaspoon of honey
       
      Start by preparing the salsa. Cube the tomato and dice the garlic, onion and chili pepper. Mix the vegetables together. Make a sauce with the olive oil, lemon juice and honey. Add it to the vegetables and mix it in. Leave in the fridge.
      Slice the courgette very thin. Whisk the eggs with the milk and add the flour. Spice it up with salt and pepper. Melt the butter in a pan. Pour half the egg mass into it and fry for a while at medium heat. Arrange half of the courgette slices on top along with the slices of goat cheese and the rest of the courgette. Pour the rest of the egg mass onto it and fry it. When the eggs have congealed, turn the omelette upside down and fry for a few seconds. Serve at once with the tomato salsa.

      Enjoy your meal!
       
       

    • By Kasia
      Holiday brunch.
       
      During the holiday, eating is a waste of time for my children. Although breakfast should be a balanced and calm meal, at this time it is eaten quickly and carelessly. Sometimes I need to wrest my children away from their play and nourish their young bodies with brunch.

      Today I would like to share with you the recipe for a very simple egg and vegetable brunch. Though my children like all vegetables, the look of the food made them anxious. Only the soft boiled eggs settled them down and got them eating. After a while there were two empty glasses in the dishwasher and my children could go back to playing. It was good, because the holiday is almost over.

      Ingredients (for 3 people)
      half an onion
      2 cloves of garlic
      1 tablespoon of butter
      300g of courgette
      1 red pepper
      2 tomatoes
      2 sprigs of rosemary
      2 sprigs of thyme
      3 tablespoons of minced chives
      3 eggs

      Dice the onion and garlic and fry them in butter. Remove the core from the tomatoes. Cube the courgette, tomatoes and red pepper. Put one of the cubed tomatoes to one side. Add the second tomato and the rest of the vegetables to the onion and stew on a low heat for 10 minutes. Boil some water and carefully put the eggs into the water. Boil for 5 minutes. Cool them down and carefully remove the shell. Mix the stewed vegetables in with the rest of the tomato. Spice it up with salt and pepper. Put the vegetables into a cup. Arrange the eggs on top and cut them up with a sharp knife. Spice up the egg with salt and pepper and sprinkle with the chives.
      Serve at once.

      Enjoy your meal!

    • By Kasia
      Raspberry porridge
       
      Today, I used the best part of my raspberry shopping for my summer second breakfast. I recommend it for those who only drink coffee in the morning. The rolled oats and chia seeds ensure that it satisfies our hunger very well, and the empty bowl means that you are sorry the dish was so small.

      The inspiration for this dish comes from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg.

      Ingredients:
      100g of raspberries
      3 teaspoons of honey
      3 tablespoons of rolled oats
      2 teaspoons of chia seeds
      decoration
      3 teaspoons of natural yoghurt
      raspberries, blueberries, banana slices, cashews, sesame seeds

      Mix together the rolled oats with the chia seeds, pour in some hot water and leave for 20 minutes. Wash the raspberries and drain them. Leave a few nice bits of fruit for decoration. Blend the rest of the raspberries with the rolled oats, chia seeds and honey. Put it into a small bowl. Put the natural yoghurt on top. Decorate with the banana slices, blueberries, raspberries, sesame seeds and cashews.
       
       

    • By Mike.jj
      Hello Egullet family.. its good to be back on here, been away for a while, i hope to find some new trending recipes .. and be ready to get some African dish recipes for those who love African Dishes, You can Read and  Download  Mp3 Audios here of some Nigerian dishes, and there are more coming in which i would be placing on here.. Thanks
    • By Darienne
      My long-time Bullet gave up the ghost over the weekend and since we had a couple of free hours and were in the States...where the Walmarts are different from those in Canada...I went smoothie blender looking.
       
      We found a suitable Hamilton Beach 'Go Sport' Blender and brought it home.  The specs looked good and the price was just fine.
       
      HOWEVER...two major flaws in this blender which are worth noting.
       
      1.  The blender bottle opening is quite narrow and I need a modified funnel to get my ingredients into it with ease.  Rats.  OK.  I can do this.
       
      2.  And even worse.  This unit has NO protected blending blades.  That is, if you plug the unit in, put the cutting blades into the unit and turn the unit on and are being stupidly careless...as we have all been known to be...you can get your fingers cut to ribbons!!  (No, I did not do it.  Yet.)  Now, the directions do tell you THE safe way to use the blender...but they don't make any reference to the fact that you...OR MORE IMPORTANTLY, A CHILD...could massacre their fingers in this unit.  I was really surprised.  I can't recall the last electrical kitchen appliance which was so open to misuse and accident.  Almost all must have all the protective units in place before the blades will even work.   You'd have to do something truly unusual to hurt yourself using one.  (OK.  Go ahead.  Post all the exceptions to my statement.  )
       
      I post this just in case. 
  • Recently Browsing   0 members

    No registered users viewing this page.

×