Breakfast! 2017 (Part 2)

[Okanagancook]

Potatoes from the garden; tomatoes from the garden; IP'd eggs a la Shelby from 'Lucy', my local egg gal; sprinkled with some garlic scape salt.

[Shelby]

Open faced tomato and scrambled egg sandwich.

 

[liuzhou]

 

Pork and shiitake stuffed wontons (Mandarin: 馄饨 hún tún) with baby bok choy in a chicken stock with garlic, ginger and chilli.

[blue_dolphin]

16 hours ago, Okanagancook said:

@blue_dolphin You are amazing.  The dishes you put up every single day are phenomenal!  Keep going....a true inspiration.  Just had to say.   

 

Thank you!

And in the interest of full transparency, I will share today's breakfast:

 Cupcakes made for me by my 6 yr old neighbor.  I ate the pink one, decorated with a cat and will save the blue sprinkles for later.

[HungryChris]

Two poached eggs on toasted homemade bread, fresh, hot salsa and a plethora of fried zucchini.

HC

 

[cakewalk]

Cute cupcakes, and very sweet neighbor. I love that polka-dot mug. (I love polka-dots.)

[HungryChris]

On ‎7‎/‎30‎/‎2017 at 8:42 AM, HungryChris said:

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 

Mere days after stating some of my goals for the season, I entered the garden this morning only to discover that a kayaker had apparently abandoned his craft there.I enjoyed it more than I deserve to, with some fresh, hot salsa.

HC

Edited August 2, 2017 by HungryChris (log)

[liuzhou]

 

Still under doctors' orders to eat a couple of boiled eggs every morning. Duck eggs. With home made flat bread. Coffee - strong and black.

[Kim Shook]

@robirdstx – your scrambled eggs look different and interesting.  Almost like chopped up soft boiled eggs.  How are they done?

 

We had friends come and stay with us for a few days.  A couple of breakfasts –

 

ET Breakfast Crescents w/ Bacon Jam & scrambled eggs:

Normally, I stuff these with cream cheese and crumbled bacon.  This time I used bacon jam.  Our friends had never tasted it before and I wanted them to try it.  These rolls are really good, but bacon jam just puts them to a whole new level!

 

 

And everyone had a slice of @Norm Matthews Pineapple Upside Down Bundt Cake:

 

Another day I did Leige Waffles w/ all kinds of toppings:

 

These are fantastic.  I’ve made them twice now – both ways: refrigerator rise first/room temperature rise second and vice versa.  Either way works wonderfully.  I’ve discovered that while they save just fine – even freezing – the big pebbles of pearl sugar dissolve.  I love the crunch of the sugar so for company, at least, I’ll be making them fresh every time. 

 

After our friends were gone:

Leftover Leige waffle with strawberries and whipped cream.

 

A weekend breakfast for the two of us – bagels, fruit and Neese’s (Greensboro NC) sausage:

Mr. Kim’s – salt bagel w/ chive cream cheese.

 

Mine – pumpernickel bagel with lox cream cheese (and maple syrup for my sausage ).  I have despaired of finding good lox cream cheese and pumpernickel bagels in my city - they were common in the deli I grew up going to in Northern VA and lo and behold, I found them at Wegman's.  Pretty dern good versions of both! 

[robirdstx]

2 hours ago, Kim Shook said:

 

@robirdstx – your scrambled eggs look different and interesting.  Almost like chopped up soft boiled eggs.  How are they done?

 

Thank you Kim. Nothing special really. Melted a bit of butter in a small non-stick pan; briefly scrambled the egg in a bowl with a fork; poured the egg into the pan and, using a spatula, pulled the edges of the egg to the center of the pan so the uncooked part came in contact with pan. When it was mostly set, I chopped the egg and sprinkled on the shredded cheese and gently tossed until the cheese was mostly melted.

[Thanks for the Crepes]

@Kim Shook,

 

Beautiful breakfasts and pineapple bundt cake. I'm so glad to see you posting more again. The food you make and even the restaurants you share are always appealing to me. Your guests are very lucky. 

[MetsFan5]

2 hours ago, Thanks for the Crepes said:

@Kim Shook,

 

Beautiful breakfasts and pineapple bundt cake. I'm so glad to see you posting more again. The food you make and even the restaurants you share are always appealing to me. Your guests are very lucky. 

 

Ditto this! And if you could give the details on the ET croissants with the bacon jam I would be super grateful. They look incredibly delicious. 

[HungryChris]

Zucchini fritters with over easy eggs and fresh salsa.

HC

[Kim Shook]

19 hours ago, MetsFan5 said:

 

Ditto this! And if you could give the details on the ET croissants with the bacon jam I would be super grateful. They look incredibly delicious. 

Thank you so much!  Here you go: ET Rolls and Bacon Jam.

[HungryChris]

Two eggs over easy on fried zucchini planks and scrapple, all with a liberal application of fresh hot salsa.

HC

[scubadoo97]

Watermelon, Valbreso feta and basil 

 

A favorite for the morning or anytime 

[blue_dolphin]

Another breakfast from Melissa Clark's Dinner: Scrambled Eggs with Smoked Fish and Cream Cheese p 167. 

I like smoked trout and cream cheese on my bagel but I wasn't sure how I'd like them in my eggs. In fact, it turns them into a quick and pleasantly rich brunch dish. 
Melissa suggests serving this with a bagel but I think crispy toast or crunchy English muffins are a better choice. 
I didn't have any of the optional salmon or trout roe to garnish my plate but that might have pushed me over the edge - I used a fresh tomato from a local farm stand instead.

[Anna N]

 

 Cannot stop making polenta in the Instant Pot using the bowl in bowl method. Thanks @blue_dolphin.   This is a much coarser grind it worked out just as well. I topped it with some of the slow roasted tomato sauce that @ElainaA  was kind enough to put into the recipe archive and a few crumbles of blue cheese.   I love that umami kick in the morning. 

[Anna N]

[liuzhou]

@Anna N

 

Beautiful.

[Anna N]

22 minutes ago, liuzhou said:

@Anna N

 

Beautiful.

Thank you. 

[Norm Matthews]

   I wasn't planning to take a picture of this and it isn't all that pretty,  but then I thought I should give credit where it's due and let  @Toliver know that I followed his suggestion and made a one-egg omelet using cheesesteak filling leftovers.  The only thing I'll do different next time is do a finer chop the ingredients

Edited August 8, 2017 by Norm Matthews (log)

[Captain]

Poached egg and some black pudding. 

[Anna N]

 

Very sad breakfast. Leftover Chinese takeout. Chicken in orange peel sauce. It wasn't great fresh and reheating it only sent it further down the inedible track. I had optimistically put some in the freezer but shall dig it out  and move it to the other place where food goes to die. 

[HungryChris]

Between the new garage and the power company's efforts out on the street, I think I have enough logs for firewood this winter. I began processing them full time a few days ago. By dinner time, I have been too banged up and sore to have much of an appetite, but it is a different story in the morning. Today, I returned to my true north.

 

The hardest ones are the ones so big around, that even after cutting they are too big to lift and must be processed  and maneuvered by bending down low, my nemesis.

HC

Edited August 9, 2017 by HungryChris (log)