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

[robirdstx]

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

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

[kayb]

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

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:

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

Sweet potato latke, country sausage, BCMs over easy.

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 March 26, 2012 by kayb (log)

[Franci]

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.

[percyn]

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.

[Kim Shook]

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 !

[andiesenji]

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.

Just mix some lemon juice or vinegar into regular milk and allow it to set at room temp for 30 minutes.

[percyn]

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).

[Panaderia Canadiense]

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

[ScottyBoy]

Percyn you are the egg master.

[kayb]

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.

[Kim Shook]

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

[Panaderia Canadiense]

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

[percyn]

Percyn you are the egg master.

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

Today, I made Sauteed Oyster Mushrooms and Scrambled Eggs

[robirdstx]

Inspired by the Baked Eggs Topic,

I made these for breakfast today.

And the money shot!

[rotuts]

Wow! those baked eggs look exceptional.

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

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

[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 March 29, 2012 by robirdstx (log)

[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 March 31, 2012 by ambra (log)

[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 April 1, 2012 by Panaderia Canadiense (log)

[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?