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

[C. sapidus]

Followed by a very strong Vietnamese coffee with condensed milk.

You had me convinced already, but that sealed the deal.

[munchymom]

A great joy of the Thanksgiving season:

Leftover pie for breakfast.

[deensiebat]

I made this challah, with chunks of bittersweet chocolate and a whole lot of flaky salt. And compared to pan au chocolate or brioche, we can pretend it's healthy.

It was amazing melty-warm from the oven, but leftovers made an equally good breakfast.

[pastameshugana]

I made this challah, with chunks of bittersweet chocolate and a whole lot of flaky salt. And compared to pan au chocolate or brioche, we can pretend it's healthy.

It was amazing melty-warm from the oven, but leftovers made an equally good breakfast.

That is a thing of beauty...

[ScottyBoy]

Oh man, chocolate salted challah, sign me up!

Sometimes bacon, eggs and coffee are just what you need.

[rod rock]

Haha i had that one this morning ScottyBoy but i didn't take the picture. Yogurt goes nice with bacon and eggs.

[andiesenji]

For Sunday brunch I made this Apple Cake from the recipe Teddie's Apple Cake

I used one of the disposable paper baking moulds, not a tube pan so the baking time took an additional 35 minutes to get the center done to 200° F. (I use temp to make sure centers are done.)

This recipe is extremely versatile. I only had two small apples so used a pear (d'Anjou) to top up the measure.

I plan on making it again with some dried fruits and some candied ginger. A friend has suggested I try using persimmon and almonds - two flavors she swears go well together.

[rotuts]

Wow! that looks delicious! I have not heard of disposable paper baking moulds before. any refs?

I used to live in CA and we had two persimmons trees while growing up. they work great in things like this. my mother made persimmons 'pudding' every fall.

[Creola]

For Sunday brunch I made this Apple Cake from the recipe Teddie's Apple Cake

I used one of the disposable paper baking moulds, not a tube pan so the baking time took an additional 35 minutes to get the center done to 200° F. (I use temp to make sure centers are done.)

This recipe is extremely versatile. I only had two small apples so used a pear (d'Anjou) to top up the

I plan on making it again with some dried fruits and some candied ginger. A friend has suggested I try using persimmon and almonds - two flavors she swears go well together.

This looks delicious. I imagine figs would work also? Edited November 28, 2012 by Creola (log)

[Creola]

I made this challah, with chunks of bittersweet chocolate and a whole lot of flaky salt. And compared to pan au chocolate or brioche, we can pretend it's healthy.

It was amazing melty-warm from the oven, but leftovers made an equally good breakfast.

Beautiful!

[andiesenji]

Wow! that looks delicious! I have not heard of disposable paper baking moulds before. any refs?

I used to live in CA and we had two persimmons trees while growing up. they work great in things like this. my mother made persimmons 'pudding' every fall.

I got these from Amazon. But I have also bought them from King Arthur Flour. And there is another suppliers but I can't remember the name of the vendor at the moment.

[Dejah]

Breakfast! The most important meal of the the day - who could argue that after seeing all the deliciousness posted!

We were invited out to a friend's for supper last night. For dessert, she served Apple Bacon Cheddar Cheese Pie. I thought that would make a great idea for brunch. We had it with root beer ice-cream (all she had in the freezer), so that made it dessert, right?

[C. sapidus]

. . . Apple Bacon Cheddar Cheese Pie. . . .

Sounds fantastic, Dejah - breakfast and dessert in one.

Every once in a while I crave pasta with cream sauce. Usually I make fettuccine Alfredo, but this morning I tried something new.

Fettucine al limone: Reduced cream, butter, lemon zest, lemon juice, and grated Parmesan. Lemony!

[percyn]

I have been MIA for a while since I was in Dubai and later India in the last few months.

Many catch-up posts to come, but here is what I had for breakfast yesterday...

Fried Egg w/leftover Korean BBQ

[Kim Shook]

Soba – what a lovely, lovely breakfast! I’m making gougères for my Christmas eve party and I’m definitely going to do that with a few leftovers!

Kate – gorgeous sausage rolls. Please do not look at mine from Christmas morning when I post them .

Deena - <thunk> your bread made me faint. Good GOD, that is incredible. I would give anything for a chunk of that right now!

Andie – beautiful apple cake! I really like those paper pans, too. Did the edges not get dry? I’d love to try them with some tube cake recipes that I have.

A recent breakfast for Mr. Kim:

Scrambled eggs with smoked ham, gruyere and Korean hot sauce

[ScottyBoy]

I wish I had a little private chef to cook me breakfast every morning.

[Kim Shook]

I wish I had a little private chef to cook me breakfast every morning.

Scotty, if you cook them dinner, I'm betting they'd be happy to cook your breakfast!

[percyn]

I wish I had a little private chef to cook me breakfast every morning.

Does the chef have to be little?

Couple catch-up posts...

Smoked Duck Breast w/Fried Egg

Steak and Eggs w/Grilled Scallions and Garlic Confit

[ScottyBoy]

Had some random black cod scraps so made a schmeer with smoked cod, roasted garlic and chives. The day starts strong.

[percyn]

Scotty, how did you smoke the cod? Smoking gun or old school?

[percyn]

Crab and Spinach Eggs Benedict (skipped the Hollandaise)

[ScottyBoy]

Old school smoke with some cherry wood. 175 for about 30 minutes. Enough to melt the fat, was still moist, I'm proud of my schmeer.

[huiray]

When I eat breakfast, I generally like savory stuff. Once in a while I'll have something like "bacon & eggs" or variations thereof. Very rarely will I have bread or rolls or similar. Sweet things like "Danish pastries" and cinnamon rolls pass my lips *extremely* rarely. Croissants – yes, they're an exception, and almond croissants (if not plain) are nice. Otherwise, I tend to eat noodles (especially soupy noodles) or rice with savory accompaniments or stuff like "Yong Tau Foo" (Yum!) especially when I made a batch the day before...too much work to do it the same morning of the breakfast. :-) Or a nice bowl of "Bak Kut Teh", again usually leftovers from the day before. [in SE Asia I would have eaten things like this from vendors who *would* have made it that very morning, of course]

Here's a pic of some Yong Tau Foo I had for breakfast not long ago. (The soup was the poaching stock with Napa cabbage ("Wong Nga Pak"); the dipping sauce was Lingham's Hot Sauce.)

[liuzhou]

Home made bread, shop bought butter, boiled duck egg and crab roe. My typical breakfast along with a mug of industrial strength coffee.

[huiray]

Simple cabbage & chicken soup.

Water, chicken thighs w/ fatty skin on, salt, simmer, chopped white cabbage, simmer. That's it.

Often plain-and-simple hits the spot.

Edited December 15, 2012 by huiray (log)