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Breakfast! 2017 (Part 2)

kayb

By kayb
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blue_dolphin

blue_dolphin

Posted
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Inspired by @Anna N's post over here, I riffed on the same recipe for Baked Kashkaval with Sweet Tomato Relish and Egg Yolks from Michael Solomonov's Zahav.

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No Kashkaval here so I used a mix of Cabot extra sharp cheddar, Gruyere and Taleggio cheeses and added uncalled for avocado, cilantro and a dusting of smoked paprika.

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blue_dolphin

blue_dolphin

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Croque-Madame from David Lebovitz's My Paris Kitchen on the Multigrain Bread from the same book.  

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As you can see from the photo, I followed the guidance in the header notes and my first move was "to slash open the egg yolk with a knife, letting it run all over the sandwich and making rivulets of sauce to dip forkfuls of the sandwich into." Who could resist that invitation? 

Apparently, not me :D and I'm glad I tried it, though I probably won't make it again. I do love a good grilled cheese but I'd prefer a thin layer of grainy mustard instead of the béchamel and I don't necessarily need more cheese on the outside of the sandwich. I think I complained over in the baking topic that the Multigrain Bread was rather dense.  Here, that was a virtue and it held up admirably with some crunch left in the very last bite. 

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Thanks for the Crepes

Thanks for the Crepes

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15 hours ago, blue_dolphin said:

Leftovers on polenta:

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I cooked up a quick batch of polenta in the IP and topped it with one of the cod cakes in tomato sauce from Ottolenghi's Jerusalem from last night's dinner.

 

Very nice-looking breakfast, blue_dolphin.

 

That polenta looks exactly like the white corn grits I cook up. I like them creamy and loose like that too. If you cook an extra serving and put it on a salad plate in in the fridge overnight, you can fry it in a little oil the next day for something even more delicious. It will thicken up and solidify overnight. Fried grits/polenta pop oil like crazy, though, so if you decide to do it and have a spatter or fine pizza screen, it will be called for. They sure do taste good, though. You want them golden brown on both sides, but no need to use a lot of oil and if you blot them on paper, very little grease. So good.

 

The last time I fried leftover grits, I realized my stainless splatter screen could be used as a pizza screen. It has a handle, but that is stainless too, so could go in the oven with no problem. So it was elevated from unitasker and is now stored with the pizza pans and perforated pizza pans in a much more accessible place. It's probably 13" diameter, designed to cover a 12" skillet.

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> ^ . . ^ <

 

 

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blue_dolphin

blue_dolphin

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Fried polenta with @ElainaA's Slow Roasted Cherry Tomato Sauce

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7 hours ago, Thanks for the Crepes said:

If you cook an extra serving and put it on a salad plate in in the fridge overnight, you can fry it in a little oil the next day for something even more delicious.

This is pretty much what I did, except I used a storage container instead of a salad plate.  I prefer to make it a bit thicker and should have chosen a smaller container but this was fine - nothing wrong with more crispy edges!

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HungryChris

HungryChris

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Bruschetta, scrapple and thinly sliced, lightly sautéed zucchini that was dusted with freshly grated Romano cheese. The fresh salsa has a habanero from the garden. Salsa and scrapple are a combination I cannot refuse.

HC

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Anna N

Anna N

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2 hours ago, blue_dolphin said:

Fried polenta with @ElainaA's Slow Roasted Cherry Tomato

  Have to tell you I'm green with envy. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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liuzhou

liuzhou

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I'm getting bored of obeying doctors' instructions. They insist I eat these for breakfast. I don't mind a boiled egg, but every morning?

 

Today's were with some home made soda bread toast.

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...your dancing child with his Chinese suit.

 

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chefmd

chefmd

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Bacon fried in my newly acquired Griswold #8 skillet.  When bacon was nice and ready, I pushed it aside and fried the eggs.  Disclaimers.  I did not cut the bacon, bought it pre cut.  It was probably the end piece and had a very nice meat to fat ratio.  Also the amount of bacon is for two people.  DH likes his eggs scrambled and those were cooked separately.

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Smithy

Smithy

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I love the pattern on the large dish: it makes for a very striking photo.  

 

Welcome back into your cooking groove!

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HungryChris

HungryChris

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Breakfast today, zucchini two ways, eggs over easy on sage butter toast, and scrapple. This picture highlights two of my lofty goals for today: Make salsa, conspicuous by its absence, and find a place to plant Deb's grandson's summer school project, a pumpkin plant and a bean plant. At least I have hopes for the bean being productive, but have my doubts about the pumpkin. It also alludes to another goal, this one a seasonal one or maybe two:  Use every squash the garden produces and do not allow a single squash to even approach canoe size. So far, so good!

HC

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weinoo

weinoo

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Open-faced breakfast sandwiches on whole grain toast, with Duke's mayo. And a bit of that potato/cucumber salad.

 

Need to be more careful transferring the thinly sliced egg to the bread!

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Mitch Weinstein aka "weinoo"

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blue_dolphin

blue_dolphin

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Polenta topped with broccoli, sautéed with garlic, fried egg and shaved Parmesan 

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A modification of the recipe for Polenta with Broccoli Rabe and Fried Eggs from Melissa Clark's Dinner.  

Single serving of polenta cooked in the Instant Pot as described here.

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