Breakfast! 2015

[liamsaunt]

Omelet stuffed with brie.  Maybe a little too much brie, as you can see it split and the cheese started leaking out.  Oh well, it tasted good.

 

[rotuts]

"""  too much brie """

 

not possible when its 'oooozy'

[liamsaunt]

Savory Belgian waffle with cheddar cheese, sausage, and scallions cooked in it

 

[BKEats]

Ricotta donuts served over raspberry jam with powdered sugar. 

 

 

Croissant with bacon egg and cheese.. The cheese is fontina.  The bacon is double smoked, the eggs are from the business end of a chicken. 

 

 

Edited March 30, 2015 by BKEats (log)

[rotuts]

that looks like the perfect sandwich Croissant

 

I doubt it could be improved in any way.

 

A double real-deal espresso would be nice as a counter weight.

 

lucky you !

[BKEats]

Thanks.. What I drank with mine was, a double espresso poured over ice mixed with Kahlua and Vodka and a shot of cream.   I don't understand why more people don't drink this. 

[Anna N]

Savory Belgian waffle with cheddar cheese, sausage, and scallions cooked in it

 

cheddar sausage waffle.jpg

I might be able to enjoy this BUT what is the syrup/sauce. Looks suspiciously like something sweet. I would put a smiley face here but my iPad doesn't seem to support such things. I just cannot do sweet until the sun is over the yardarm.

[Norm Matthews]

OOPS. Sorry, I meant to post this in the dinner thread.

 

I made breaded chicken filets, green beans, and linguine with a Béchamel and Romano cheese sauce

 

Edited March 31, 2015 by Norm Matthews (log)

[BKEats]

oh heck yeah.. love the plates too! 

[weinoo]

 

On the left - sable.  On the right - Scottish salmon.

 

On the left and right - Russ & Daughters. This is what happens when I walk home from Whole Foods along Houston St.,  peek inside, and it's not too crowded.

[radtek]

Nice pics everyone!

 

None from me today but have been frequently making Chinese-style tomato and eggs served over rice for breakfast. I slept in so it was brunch today...

 

And another breakfast favorite is Papas Ranchera tacos. I always make enough so some extra tacos can be prepared for freezing and a quick impromptu meal or snack.

[Kim Shook]

BKE – oh, that croissant.  I do anything to be able to find a croissant like that where I live.

 

Breakfast this morning was creamed chipped beef on toast:

Possibly my favorite breakfast of all (or lunch, or dinner).

[Anna N]

Cold (wheat) noodles. These were frozen Instant noodles that I tried for the first time today. There are three servings of noodles and three servings of sauce in each package. I have to be honest and say I could not eat more than a couple of mouthfuls. The sauce that accompanied these noodles was only just slightly less sweet tnan maple syrup. Hindsight is 20/20 vision. I should have tasted the sauce before dressing the noodles with it.

[Anna N]

So I woke up this morning almost hungry enough to consider balut (fertilized eggs) as a potential source of protein. Thankfully I do not keep such things in my fridge or pantry. Unfortunately neither do I tend to keep such staples as bread or muffins! My fastest bread recipe would still not produce something edible in much less than four hours. Cheddar cheese muffins could be ready in not much more than 20 minutes. That was about as long as I thought I could survive without losing consciousness.

I also mixed up a sponge for some English muffins which I hope to make later today or tomorrow morning to forestall such emergencies.

[rotuts]

""   creamed chipped beef on toast: ""

 

a gift from (G)god.

[kayb]

Anna, your cheddar cheese muffins look like a breakfast fit for the gods.

 

The opposite problem -- too many things handy to eat -- contributed to this carb-heavy breakfast. A hot cross bun from yesterday, as well as a caramel apple fried pie I'd brought home from my favorite dairy bar, along with a Scotch egg.

 

 

I had some small eggs in my last dozen of farm eggs, so I saved them and boiled them with the ones I planned to devil later today. Used some country breakfast sausage. Not bad, but the sausage covering split in a couple of places and thus the egg white was rubbery. I really wish I could find quail eggs.

 

[Kim Shook]

I had some small eggs in my last dozen of farm eggs, so I saved them and boiled them with the ones I planned to devil later today. Used some country breakfast sausage. Not bad, but the sausage covering split in a couple of places and thus the egg white was rubbery. I really wish I could find quail eggs.

Kay - do you have a good sized Asian grocery near you? Both of the ones near me always have quail eggs.  I don't know if they are used a lot in Asian cooking, but it's worth a look.

Edited April 9, 2015 by Kim Shook (log)

[Thanks for the Crepes]

kayb,

 

I second Kim Shook's motion for availability of quail eggs in the Asian grocers. I see them every time I look for them at my local one. They seem a bit too small, expensive and fiddly for me, but if it makes you happy, that would be great.  I hope you find them there. 

 

Also, with Scotch eggs, my strategy is to undercook the eggs initially just enough to set the whites to allow easy peeling and prevent blowouts, but to let the white reheat and the yolk cook to doneness on the second cook of the raw sausage. I've had good results with this approach. This will be even more critical with tiny quail eggs.

 

That said, I personally, prefer the ratio of a larger egg to the meat portion and try to make the sausage layer as thin as I can. This is one case where overworking the ground meat, say by working in extra sage or red pepper or whatever will provide a more durable meat shell. It's the opposite of what you'd want to do with burgers or meatloaf.

[liuzhou]

 

Both of the ones near me always have quail eggs.  I don't know if they are used a lot in Asian cooking,

 

Yes, they are. At least in this corner of Asia. Every supermatket and farmer's market has them. They are often boiled and added to soups.

 

They are also baked whole in a shell of salt.

[kayb]

Kay - do you have a good sized Asian grocery near you? Both of the ones near me always have quail eggs.  I don't know if they are used a lot in Asian cooking, but it's worth a look.

 

Thanks, Kim! There are several in Memphis, an hour away, and I'm there once a month or so. I'll check next time.

 

Thanksforthecrepes, I for some reason just like the proportion of sausage to egg I can get just right with a quail egg. I can get the sausage a little thicker, so it doesn't split, and if I make it that thick on a regular egg, seems like the whole thing's the size of a baseball! When I used to get them at the Farmers' Market they were not that expensive, but were quite difficult to peel. I learned to peel them under cold water.

 

liuzhou, I'd love to know more about baking the quail eggs in a shell of salt.

Edited April 11, 2015 by kayb (log)

[liuzhou]

liuzhou, I'd love to know more about baking the quail eggs in a shell of salt.

 

So would I. I don't know how they do it. They are sold in most supermarkets, rather than home made (few people have ovens). There is a mound of salt about the size of a wasp's nest. It is cracked open and inside are lots of quails eggs, still in their own shell

I shall make enquiries and try to get a picture.

Edited April 11, 2015 by liuzhou (log)

[radtek]

 

Breakfast omelet lightly stuffed with a filling of chili and black beans, sharp cheddar, sour cream, spicy chili queso and green onion. Sriracha and scallion garnish...

 

Quick and satisfying way to get rid of leftovers.

[liuzhou]

Well here is a picture of the salted quails eggs.

 

 

Sorry, it isn't that clear, but I couldn't get the angle I needed. No word yet on the process. The supermarket was too busy today for answering stupid foreigners' questions.

[suzilightning]

Kay - do you have a good sized Asian grocery near you? Both of the ones near me always have quail eggs.  I don't know if they are used a lot in Asian cooking, but it's worth a look.

Funny there are two kinds of quail eggs in my local Shoprite here in suburban NJ. 

[Kim Shook]

This morning I had a NYT inspired breakfast:

Ham, egg and cheese on soft bread.  I didn’t have a roll.  NYT recently had an article extolling the virtues of this NYC workday morning classic.  Made me hungry and it was all I wanted when I got up this morning.