Breakfast! 2014

[Kim Shook]

David – I love the look of that hash brown casserole!

 

Christmas morning breakfast!  The menu never changes.  My MIL’s candy cane:

 

Pillsbury Orange Danish Tree:

Silliest thing ever, but we HAVE to have them.

 

Jessica made mimosas this year:

Very popular.  A new tradition, I think.

 

Sausage rolls:

 

Baby Quiche Lorraine:

 

I missed getting a picture of the everything bagels !

[Shelby]

Kim, your family traditions remind me of how ours are/used to be.  

 

Mimosas are a MUST when I'm with my Mom .......sooooooo  I try to carry on the tradition when ever I can

[Anna N]

I said that my new years' duck would keep giving and giving. Duck Rillettes with some cornichons and toast.

[ElainaA]

Like Anna, New Year's food keeps giving -this is just about the last of the leftovers from our New Year's Day brunch: ham and spinach strata, a slice of caramel bread pudding with a scoop of cream cheese/mascarpone mix (in place of the fromage blanc of which there were no leftovers) and cousin Jim's fruited focaccia. I don't think I'll want lunch today.

Elaina

[cyalexa]

 cousin Jim's fruited focaccia

I'm intrigued by this - can you tell us more?

[ElainaA]

Cyalexa - Jim is an amazing baker. The focaccia, like all his breads, is baked in his outside,wood fired oven (yes, even in January in upstate New York when it is well below freezing). The dough is portioned in about 6" rounds with a depression in the center filled with fruit and brown sugar. In this version it was blueberries and raspberries. It is really wonderful.

Elaina

Edited January 4, 2015 by ElainaA (log)

[Willie]

One of my sweeties favorites, Egg Foo Yung consisting of:  fresh ranch eggs, bean sprouts, thin sliced asparagus, oyster sauce, soy sauce, a little sesame oil, some chicken broth.  Quick and easy.   

[Dave W]

Nothing too fancy here but I did make the sage breakfast sausage this morning

[Kim Shook]

Does Willie's avatar remind anyone else of Dave Hatfield's dog in a field avatar?  Miss him and his kindness and contributions so much.

[gfweb]

Dave W-That's breakfast!

 

Needs twice as much sausage though, unless that one serving.

[Dave W]

Two adults and a toddler and the toddler agreed: more sausage!

[gfweb]

Two adults and a toddler and the toddler agreed: more sausage!

 

You are raising him/her right.

[cyalexa]

Cyalexa - Jim is an amazing baker. The focaccia, like all his breads, is baked in his outside,wood fired oven (yes, even in January in upstate New York when it is well below freezing). The dough is portioned in about 6" rounds with a depression in the center filled with fruit and brown sugar. In this version it was blueberries and raspberries. It is really wonderful.

Elaina

Thanks Elaina. Was it a typical focacia dough or was it rich/sweet? Do you think frozen berries would be OK? 

[Anna N]

Homemade, no-knead harvest bread from the King Arthur website toasted and buttered. Chock full of walnuts, sultanas and currants.

[ElainaA]

Thanks Elaina. Was it a typical focacia dough or was it rich/sweet? Do you think frozen berries would be OK? 

He uses a plain focaccia dough. The berries are sweetened with a brown sugar topping. He uses fresh berries - blueberries and raspberries this time. I think i like the cherry ones even better. Frozen berries would be softer and probably give off more juice. I'm not sure that would be a bad thing - the places where juice soaked into the bread taste really good.  if you try them, let me know how they come out. This is all second hand - I've never made them myself. I don't need to since we usually get some when Jim bakes.

Elaina

[Anna N]

Hard to beat a breakfast of poached eggs on toast!

[scubadoo97]

Agreed Anna N and those look delicious.

[Thanks for the Crepes]

You are all very inspiring with your beautiful and creative breakfasts.

 

We had breakfast food for dinner tonight: sausage and egg biscuits with buttered grits and sliced bosc pear, so ripe and so good.

 

Kim Shook,

 

I agree that Willie's avatar does vaguely evoke Dave Hatfield's Rupert, because they're both shots of dogs in a field. Dave's shot of Rupert was singular though for his capture of Rupert's ears in a gravity defying fully extended position. Dave discussed it somewhere, and said he got the shot while Rupert was running though a field with the ears rising and falling, and just caught them on their full rise.

 

Dave was a valued member who contributed a lot to eGullet, and I miss him too. He did three food blogs, over the years, the last of which was not too much previous to his death. He was still enjoying food and life pretty much up to the end, and for that I'm grateful.

 

You can check out his food blogs about eating in the French countryside, or just take a quick peek at his Rupert avatar here:

 

http://forums.egullet.org/topic/104472-egfoodblog-dave-hatfield/

 

http://forums.egullet.org/topic/143664-eg-foodblog-dave-hatfield-la-france-profonde/

 

http://forums.egullet.org/topic/145926-eg-foodblog-dave-hatfield-a-food-adventure/

 

ETA: cuz I cain't spel

Edited January 7, 2015 by Thanks for the Crepes (log)

[scubadoo97]

This morning I had a pastrami, Swiss and fried egg sandwich on marbled rye

The pastrami was semi homemade, gee is that a Sandra Lee phrase?[emoji87]

A prepared corned beef was soaked then smoked on my smoker and steam finished

[weinoo]

 

Shirred egg over sautéed spinach w/Benton's bacon. Cooked in the Steam Girl.

[Anna N]

Individual quiche with some greens.

[kayb]

I gravitate toward steel cut oats when it's cold, but I didn't want sweet this morning. So I grated some parmesan into the cooked oats, then put a fried egg over the top. Didn't think about a photo. Worth repeating.

[Anna N]

Leftover chicken and caramelized citrus on toast.

[Mmmpomps]

Poached eggs over spicy ground beef with spinach and kale:

 

 

I made these tonight for breakfasts to grab and heat during the week, prosicuttio wrapped eggie muffins:

 

[Smithy]

"Individual quiche" and "prosciutto wrapped eggie muffins" are making me absolutely envious!  How I wish I'd packed along my little mini-tart pan as I'd intended!  Anna N and Mmmpomps, those delicacies wouldn't last half an hour around here, even if I'd made a dozen for each of us.