Breakfast! 2016 (Part 1)

HungryChris · March 24, 2016

End of the line breakfast.

No, I'm not next up on death row, but this is the last of the St Patty's corned beef, last two slices of homemade bread (when the crumb goes crumbly, it's toast or croutons or the trash bin) and the last two eggs in the house. Now that the days are longer, Deb's BIL's chickens are really pounding out the eggs, so that will soon be remedied.

HC

blue_dolphin · March 26, 2016

Leftovers from yesterday's lunch, the pasta and fried zucchini salad from Ottolenghi's Plenty.

I could have put an egg on it but instead just warmed it up enough to take off the chill and decorated with feta and preserved lemon.

rarerollingobject · March 26, 2016

After the most beautiful swim at one of Sydney's many ocean rockpools this morning, I knew I'd want something warm to come home to, so got up early and made hot cross buns, to have with strong, strong Vietnamese condensed milk coffee.

Chocolate hot cross buns though, because try as I might, I cannot bring myself to countenance dried fruit in baked goods..raisins, sultanas, currants..the horror, the horror..

Ann_T · March 27, 2016

Moe had a meat pie for breakfast yesterday.

Meat%20Pies%20March%2026th%2C%202016%203

Used leftover minced beef from Friday's dinner to make a couple of small meat pies.

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Added cubes of potato, rutabaga and peas to the mix. All butter pastry.

ElainaA · March 27, 2016

Breakfast here is usually tremendously boring - I'm a tea-juice-toast sort of person in the morning. But one Easter ritual is for my husband to make a frittata:

And to go with it, I made hot cross buns -it's the first time I've made them. I like them a lot and the store version i can get locally is pretty bad. These were good.

liuzhou · March 29, 2016

Do we ever tire of poached egg porn? I think not. Duck egg and home made bread toast.

Edited March 29, 2016 by liuzhou (log)

Thanks for the Crepes · March 29, 2016

@liuzhouI don't think I will ever tire of it. Duck egg on homemade bread. Yes!

Congratulations on your foray into homemade yeast bread. I used to make all the bread served in my home, but when, after some years hiatus, I went back to my old reliable recipe for yeast milk bread, I was disappointed with the results and let it discourage me. That recipe never failed before. Not even from the first time when I was in my teens and comparatively ignorant in the kitchen. I just hate failure.

Good for you for getting back on the horse. You are inspiring me to get back up there too. :smile:

Edited March 29, 2016 by Thanks for the Crepes (log)

Anna N · March 29, 2016

OK this may be unique to my British Midlands family. Leftover Yorkshire putting was always served with homemade raspberry vinegar as dessert. With leftover Yorkshire pudding brought to me as a gift and my own homemade raspberry vinegar in the refrigerator I had breakfast. The Yorkshire puddings crisped up well in the Breville.

liuzhou · March 29, 2016

20 minutes ago, Anna N said:

OK this may be unique to my British Midlands family. Leftover Yorkshire putting was always served with homemade raspberry vinegar as dessert. With leftover Yorkshire pudding brought to me as a gift and my own homemade raspberry vinegar in the refrigerator I had breakfast. The Yorkshire puddings crisped up well in the Breville.

Leftover Yorkshire pudding? Never heard of it!

Anna N · March 29, 2016

15 minutes ago, liuzhou said:

Leftover Yorkshire pudding? Never heard of it!

Well you know how it is with us Sassenachs.

liuzhou · March 29, 2016

@Ann_T

I keep going back to look at that mince meat pie. A thing of great beauty!

Ann_T · March 29, 2016

Thanks Liuzhou.

His and Her breakfasts.

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His - Easy Over farm fresh eggs with ham steak and toasted baguette.

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Hers - Toasted baguette topped with fried ham and tomato.

Edited March 29, 2016 by Ann_T (log)

shain · March 30, 2016

One of my favorite sandwiches, and such a simple one. Soft and slightly sweet 50% whole meal bun - slightly toasted and warm, roughly mashed avocado (the last of the season), soft creamy sirene cheese, chopped onion, black pepper.

shain · April 2, 2016

My weekend breakfast (and mid-day snack) of choice this time of year:

Our mulberry tree is exploding with huge fruits, and whenever I can afford time for a lazy breakfast I go to hang around the tree and eat fruits until my hands are purple-stained and I can no longer withstand looking at them

When perfectly ripe, the berries fall right into your hand, and the flavor is like eating jam from a tree, no toast required.

scubadoo97 · April 2, 2016

Incredibly long berries. I've never seen them that long. As much as I like the fruit, I want the tender young leaves for rolling

**Shelby** · April 2, 2016

I've never seen mulberries that big, either! Wow! Ours look more like a blackberry only a tiny bit longer.

scubadoo97 · April 2, 2016

Using up stuff from the fridge. Variety mini tomatoes, potato pancake made from leftover mashed and our last four eggs low heat scrambled. Love eggs done this way

chefmd · April 2, 2016

Home made hash (the last of sous vide corn beef) with scrambled egg for DH. Mine had easy over egg but I ate it before photo was taken.

shain · April 2, 2016

@scubadoo97 Yes, this is not a very common variety, I believe that it's called Himalayan mulberry.
Iv'e heard the leaves can be used for cooking, but have never used them for it, since it's also the season for grape vine leaves, and so I opt for those instead. Can you describe their flavor? Grape leaves taste likes a lemony green tea IMO. Speaking of leaves, Iv'e recently bean given rice stuffed nasturtium leaves, they are less flavorful but very tender, might be worth a try.

Edited April 2, 2016 by shain (log)

liuzhou · April 3, 2016

scrambled goose egg.jpg

Scrambled goose egg w toast.

scubadoo97 · April 3, 2016

11 hours ago, shain said:

@scubadoo97 Yes, this is not a very common variety, I believe that it's called Himalayan mulberry.
Iv'e heard the leaves can be used for cooking, but have never used them for it, since it's also the season for grape vine leaves, and so I opt for those instead. Can you describe their flavor? Grape leaves taste likes a lemony green tea IMO. Speaking of leaves, Iv'e recently bean given rice stuffed nasturtium leaves, they are less flavorful but very tender, might be worth a try.

I would have to taste them side by side. The grape leaves I get are brined but I know what you mean by tea like and think the mulberry was similar. My grandmother had a mulberry tree in her yard and said they were common in Syria were she was born. We use to blanch the young leaves and freeze them for later use. The shape is better for rolling compared to grape. We would roll them sideways instead of steam to tip and called them cigars. But hey it was a Tampa thing

Edited April 3, 2016 by scubadoo97 (log)

Anna N · April 4, 2016

Frittata sandwich.

chefmd · April 4, 2016

@Anna N Frittata sandwich is a brilliant idea. I am usually left with one small wedge of frittata when I make one for breakfast. DH eats half and I can never finish mine.