Breakfast! 2016 (Part 1)

HungryChris · February 11, 2016

Home fries with leftover cut up sea scallops and an over easy egg. Sinful, but sinfully good as well. No lunch today!

rotuts · February 11, 2016

"" leftover cut up sea scallops ""

:huh:

never heard of such a thing.

Edited February 11, 2016 by rotuts (log)

blue_dolphin · February 11, 2016

2 hours ago, HungryChris said:

leftover cut up sea scallops

If only such leftovers were in my fridge!

Scrambled eggs with green chile adobo, sugar snap peas and sourdough toast:

I wasn't sure if I wanted the green chile adobo in the eggs, on the toast or in the peas....the eggs won this round and they were nice. As I put them on the plate, I realized I should have included some ham to make a Seuss-like breakfast !

blue_dolphin · February 12, 2016

Sourdough toast with tapenade, cheese and apple slices:

The cheese is called Broncha, an aged cow and goat milk blend from Achadinha Cheese Company that I bought at the Farmer's Market yesterday.

**Smithy** · February 12, 2016

I love being able to try and buy local cheeses at farmers' markets. Two of my favorites are produced in the San Joaquin Valley, and I discovered them during an extended summer visit to Visalia. One I can get when i visit the area in the winter, but the other - well, it was a lovely sheep cheese with a delightful vendor, but I'll never see it again unless I manage another summer visit.

rarerollingobject · February 12, 2016

Uni; uni on toast with guanciale; uni on toast with guanciale blistered under the grill until the fat is melty and the uni quivering like warm custard. And a Bloody Mary, not pictured.

Because, as I was telling myself when contemplating ingesting seafood, pork fat and vodka before 10am, I'M AN ADULT AND I CAN DO WHAT I WANT.

**Smithy** · February 12, 2016

You know how to live, @rarerollingobject!

Anna N · February 12, 2016

Damn right.

rotuts · February 13, 2016

wow never seen so much Uni in one place. congratulations !

Uni is a Gift from the Gods.

rarerollingobject · February 13, 2016

23 hours ago, Smithy said:

You know how to live, @rarerollingobject!

It's my only talent!

And now; zucchini, feta, mint and dill fritters, topped with soft goat curd and trout I cured myself with beetroot, vodka, sugar, salt, white pepper and dill. And a boiled egg sprinkled with smoked and celery salts. Which I accidentally over-boiled past my preferred state of ooziness, but there you go.

Okanagancook · February 13, 2016

Lovely, which reminds me I have frozen grated zucchini in the freezer. AND I have some commercial smoked trout. I can see something good for breakfast tomorrow.

By the way, looks like you got a nice crispy crust on those zcakes.

Anna N · February 14, 2016

Move over Mickey! Bacon and egg muffin with melted double Gloucester.

blue_dolphin · February 14, 2016

Unfortunately, I'm fresh out of uni and, wouldn't you know it, I gave up guanciale for Lent! Otherwise, I'm sure I be having RRO's amazing breakfast !

But fortunately, I have some nice eggs from this week's farmer's market.

Poached egg on toasted sourdough with green chile adobo:

`

blue_dolphin · February 15, 2016

Egg Poached with Ancho Chile, Kale, Potatoes and Fresh Cheese from More Mexican Everyday. The potatoes and kale are nicely flavored from cooking in the the mix of red chile adobo sauce (one of "Four Secret Weapons" Bayless recommends keeping on hand) and chicken broth. Not sure it did a whole heck of a lot for the egg other than turning the white brown but it was fun to try a little something different and the flavors are quite rich for something that comes together so quickly.

Not the best looking picture here. I cut the recipe down by 1/4 to make a single serving so I could cook and eat from the same dish, which ends up looking very messy in the picture and while I tried to angle the dish in the sunlight, it's still hard to see the potatoes and kale in the dark sauce.

Edited to add that the recipe calls for bacon and I omitted it.

Edited February 15, 2016 by blue_dolphin (log)

blue_dolphin · February 16, 2016

So, here we have um, grilled chocolate and chile sandwiches. Really.

I got the idea from a Food52 piece on repurposing leftover Valentine's chocolate. My leftovers were even older - a Valrhona advent calendar that I received but forgot about a few days into the season and apparently left where it got hit with a spot of afternoon sun . I added a smear of the sweet-sour chipotle salsa negra from More Mexican Everyday to one sandwich and some red pepper and ancho chile jam to the other. Cara cara orange to go with.

We went from this:

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To this:

I'd say that's a good use of leftovers!

Anna N · February 16, 2016

Not sure I'd be quite as adventurous but I absolutely won't knock it.

Kim Shook · February 17, 2016

Recent guilty pleasure breakfast:

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Orange Danish rolls – made with ‘whomp dough’ left over from Christmas when I forgot to serve them!

Snow day breakfast. Mr. Kim suggested French toast to use up the sourdough from the night before and some eggs:

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rarerollingobject · February 18, 2016

That chocolate sandwich is SPECTACULAR, @blue_dolphin! I love it. And beautiful rolls, @Kim Shook.

Dan dan mian for breakfast; Sichuanese wheat noodles with crispy minced pork, lashings of chilli oil, Sichuan pepper oil, Tianjin preserved vegetables, Chinkiang black vinegar, dark and light soy sauces, leek flower sauce, crispy peanuts and a thousand chopped green onions.

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kayb · February 18, 2016

After fighting with my laptop for two hours this morning -- and winning! I decided I deserved a treat for breakfast. So, bacon with poached egg yolks on rye toast, with a tangerine. I have really enjoyed tangerines this year, and the bacon and eggs were a welcome change from my standard fruit smoothie.

Anna N · February 19, 2016

Fried egg over leftover wheatbberry salad.

blue_dolphin · February 19, 2016

Sticking with the theme of an egg over leftovers. Last night, I made the Creamy Zucchini, Corn and Roasted Poblanos from More Mexican Everyday and served it with a roasted chicken thigh. For today's breakfast, I put a poached egg on top:

So in the case of this particular dish, I can state with certainty that the chicken came before the egg !

Sorry about that. I couldn't resist.

Anna N · February 20, 2016

Poached eggs on still warm from the griddle Lebanese style flatbread.

blue_dolphin · February 20, 2016

Here's the last of the Creamy Zucchini, Corn and Roasted Poblanos from More Mexican Everyday (posted above under an egg and on the dinner thread with roasted chicken). I warmed a TJ's whole wheat flatbread, smeared it with green chile adobo, added the leftovers, topped it with queso fresco, heated again to melt the cheese and served with a cara cara orange.

Edited February 20, 2016 by blue_dolphin (log)

kayb · February 20, 2016

7 hours ago, Anna N said:

Poached eggs on still warm from the griddle Lebanese style flatbread.

Looks wonderful! Do you have a link to, or would you share a recipe for, your Lebanese style flatbread? As I am making chicken shawarma tonight, that's on my mind....

This morning (houseguest was my excuse!) we had latkes. I had a poached egg yolk on one, and a combo of Greek yogurt and homemade apple butter on t'other. With Wright's bacon. Yum!

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