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

percyn – as always, I could happily tuck into any of your fine breakfasts

xilimms – that’s a beauty!

Easy-over eggs on potato rolls, topped with feta, fried shallot, cayenne, S&P, and Tapatio salsa . . .

p409888113-4.jpg

. . . and, as required by eGullet bylaws, the “money shot” :wink:

p393936794-4.jpg

Share this post


Link to post
Share on other sites

Going through the new posts here at 9am = Breakfast motivation for me.

Share this post


Link to post
Share on other sites

The first strawberries of the season are in here in Carlsbad. So I made jam this morning. I'll have toast and jam for breakfast and probably more jam and whatever I can find to put it on all day long. Or just eat it with a spoon.

Jam 2-6-12.jpg


Edited by Stefferdoos (log)

Share this post


Link to post
Share on other sites

Over-easy (barely; I almost let it go too long!)egg, bacon, waffle made with masa harina. Sliced tomatos grown locally in a greenhouse, from the Farmers' Market.

023.JPG

After watching the dog watching me hungrily,

017.JPG

I decided to make a version for her. Bacon needed to be used, and hey, might as well fry two eggs as one.

019.JPG

We're both happy.

Share this post


Link to post
Share on other sites

Very nice Bruce.

Xilimmns, did you just compress the Peaches or did you cook them as well?

Kay, I can identify with your dog as my face resembles hers when I read this thread :raz:

Share this post


Link to post
Share on other sites

Xilimmns, did you just compress the Peaches or did you cook them as well?

I actually compressed and cooked them for 15 minutes at 73C. Next time I will cook a bit more hoping to extract a little more of the juices that I can use as a sauce for the french toast. Since these were quite firm peaches the cooking time softened them nicely.

Share this post


Link to post
Share on other sites

The first strawberries of the season are in here in Carlsbad.

Strawberries are already coming in!? It's my favorite food!

Share this post


Link to post
Share on other sites

The first strawberries of the season are in here in Carlsbad.

Strawberries are already coming in!? It's my favorite food!

I was a bit surprised too. Almost a month earlier than last year. Probably because winter was so much sunnier than it was last year.

Share this post


Link to post
Share on other sites

percyn – love the looks of your Mexican eggs Benedict!

Xilimmns – gorgeous peaches! I’m not sure those would have made it to the waffles in my house!

kayb – I make cornbread waffles for pulled pork, but never thought to put an egg on top. Great idea. And those sweet puggie eyes :wub: !

Saturday breakfast:

med_gallery_3331_117_157767.jpg

Eggs, biscuits, potato pancakes and canned corned beef. Canned corned beef is one of my guilty pleasures, leftover from childhood. What can I say, I love the stuff.

Share this post


Link to post
Share on other sites

Kim, I love canned corned beef too, but it does not compare to a housemade version.

Today I had Deviled Eggs w/Anchovies and Capers.

DSCN0220.JPG

Share this post


Link to post
Share on other sites

percyn – no, you are right – the canned corned beef is in no way comparable to the real stuff. But, if you don’t even really think of it as corned beef, it’s pretty good :wink: !

Breakfast this morning:

med_gallery_3331_117_175513.jpg

Baked eggs with Cheddar, bacon and chives and Benton’s bacon. I overcooked the eggs (they took much less time than usual :angry: ) but they still tasted great. Such an easy dish to make. And it’s a great one when you have company, because you can get your mise all done and just pop them in the oven on a tray when you are ready to eat.

Share this post


Link to post
Share on other sites

An example of a typical breakfast.

Unsweetened black coffee, nice goat's cheese (Holy Goat La Luna), olives and spelling tests.

IMG_0625.jpg


Edited by ChrisTaylor (log)

Share this post


Link to post
Share on other sites

Pulled pork omelet with feta cheese . . .

p782940392-4.jpg

. . . with a little of this, grown and made by a co-worker

p721803803-4.jpg

Share this post


Link to post
Share on other sites

Oooh. I WANT that chile sauce.

The sauce is good stuff. I’ll let the proprietor know that he may be missing a market segment. :smile:

Parsi soft-scrambled eggs on toast – with ghee-fried onions, garlic-ginger paste, Thai bird chiles, and cilantro. Plates were licked, and licked clean.

p892114447-4.jpg

Share this post


Link to post
Share on other sites

Parsi soft-scrambled eggs on toast – with ghee-fried onions, garlic-ginger paste, Thai bird chiles, and cilantro. Plates were licked, and licked clean.

Ahhh... Lasan Nu Edu (Garlic Eggs). Where did you get this recipe from Bruce? Try them with some ramps in spring - easy and delicious. My great uncle used to eat these everyday for breakfast, along with 6-7 other things.

Share this post


Link to post
Share on other sites
Where did you get this recipe from Bruce? Try them with some ramps in spring - easy and delicious. My great uncle used to eat these everyday for breakfast, along with 6-7 other things.

percyn – Recipe adapted from My Bombay Kitchen (with considerable inspiration from your luscious soft-scrambled eggs).

I have yet to see ramps around here, but I will keep an eye out at the spring farmer’s markets. Thanks for the tip.

I have to ask - was your uncle making the "6-7 other things" himself? If so, he was far more energetic in the morning than I am. :laugh:

Share this post


Link to post
Share on other sites

Clams with home-made bacon:

DSCF1062.jpg

with buttered toast. Garlic, parsley, lemon juice. And a splash of water.

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

love all of your eggs breakfast recipes! but your breakfast Burrito looks REALLY good! and I'm not a burrito type of person.

yum!


Edited by heidih Fix quote (log)

Share this post


Link to post
Share on other sites

That looks really good!! I love clams in all forms, so this is something I'd love to incorporate in my cooking

Share this post


Link to post
Share on other sites
Where did you get this recipe from Bruce? Try them with some ramps in spring - easy and delicious. My great uncle used to eat these everyday for breakfast, along with 6-7 other things.

percyn – Recipe adapted from My Bombay Kitchen (with considerable inspiration from your luscious soft-scrambled eggs).

I have yet to see ramps around here, but I will keep an eye out at the spring farmer’s markets. Thanks for the tip.

I have to ask - was your uncle making the "6-7 other things" himself? If so, he was far more energetic in the morning than I am. :laugh:

Ahh...my Bombay Kitchen is a fine book....and thanks for the compliment.

My grandfather's brother was a bachelor who lived a few buildings away, so he would stop by around 9am by when the servants and women of the family would have made him these eggs, roti, toasts, butter, jam, fresh cream, tea, papads. As kids we used to make fun of that, but now I see he was just another person who loved his breakfast...like me :wink:


Edited by percyn (log)

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.

×