Breakfast! 2017 (Part 2)

[blue_dolphin]

@kayb, those ham & cheese rolls are making me want to go out and get a ham, too!   That plus some ham salad sandwiches - a guilty childhood pleasure for me.

 

Today's breakfast:

Toasted multigrain bread with mixed nut butter and a drizzle of hot honey.  Mug of hot black coffee.

[HungryChris]

Homemade smoked salmon spread.

HC

[Anna N]

 

The only comment – – this is the traditional potato bread from Modernist Bread. 

[HungryChris]

Poached eggs, a prosciutto panino and avocado toastie and scrapple with some fresh habanero salsa.

HC

Edited November 11, 2017 by HungryChris (log)

[blue_dolphin]

22 hours ago, HungryChris said:

Homemade smoked salmon spread.

HC

 

@HungryChris - I would be delighted to have that meal at any time of the day!  

 

A rather pale imitation of @HungryChris's breakfast from yesterday:

Smoked tuna spread (variation on the sardine spread recipe in David Lebovitz's My Paris Kitchen) on multigrain toasts, fresh carrots, cornichons and pickled agave buds (from @gfron1's Acorns & Cattails)

[heidih]

@blue_dolphin   Where did you source the agave buds

[blue_dolphin]

43 minutes ago, heidih said:

@blue_dolphin   Where did you source the agave buds

 

Short answer:  my front yard

I put a longer answer with photos over here in the gardening thread. 

 

There are also agaves growing here an there in some of the open space around here. I haven't tried to harvest buds from them but I will keep an eye out for them.  I'm sure you know this but since they grow the bloom stalk so fast, it's a fairly short window between the time they set buds and when they open up. 

[liuzhou]

Duck eggs and flatbread. Black coffee.

 

[Anna N]

 

 Inspired by Diana Henry’s Mumbai toast. 

Cheddar cheese, tomato, red onion, salt and a sprinkling of garam masala. Major Grey’s on the side. (The last of the potato bread from Modernist Bread.)

[rotuts]

@liuzhou 

 

perfect looking eggs !

 

and Duck to boot!

[HungryChris]

The only thing new here is the sharp cheddar and avocado toastie.

HC

[rotuts]

@HungryChris 

 

WoW

 

it all looks Really Good

 

killer frost your way

 

no doubt  

 

tonight here :  17 F

 

Ill need to get some Scapple to get few a few days.

[HungryChris]

14 hours ago, rotuts said:

@HungryChris 

 

WoW

 

it all looks Really Good

 

killer frost your way

 

no doubt  

 

tonight here :  17 F

 

Ill need to get some Scapple to get few a few days.

Yes, cold and windy. Lit the woodstove for the first time this season today.

My normal suppyler of Parks scrapple only had beef scrapple, so I found some Jones in another store. Jones is good, but not as good to my taste as Parks. I buy a few bricks at a time, thaw them and slice them up and then freeze them in IQF form so that I can just take as many out of the freezer as I want.

HC

 

Edited November 11, 2017 by HungryChris (log)

[rotuts]

Never had Parks

 

Im bereft .

 

I did live in the Philadelphia area for 3 months

 

way back when

 

I think they had 4 - 6 packaged Scapple

 

and 4 or so fresh

 

at the counter

 

the Meat Counter

 

not the Deli.

 

Hog Heaven Id say

 

had it every night

 

thick cut.

 

[kayb]

 

A tortilla, albeit I didn't put enough eggs in it. Used four. Should have used six. With a 3 oz pkg of proscuitto, and a cup and a half of grated romano, along with a little Spanish paprika. Tasted better than it looked. 

 

With oranges.

 

[blue_dolphin]

My egg people at the farmers market are getting some smaller eggs from their young hens so I bought a dozen Peewees.

So cute!

 

I gave them a test run to see how long they would take to cook and made the Eggs with Anchovy,Shallots and Parsley from Diana Henry's Simple

Seems like 4.5 min for the little guys gives a result comparable to my usual 6.5 min with regular large eggs, both straight from the fridge.

[Anna N]

 Thank you @blue_dolphin   More data to add to our tables. 

[Kasia]

Todays standard (Saturday) breakfast - Fried eggs. this was the first "real" dish accepted with no hesitation by every of my two kids  

[kayb]

Another in a series of gluten free breakfasts while Child B is here. A layer of pimiento cheese grits, topped with stewed tomatoes from Deep Run Roots (sans bread crumbs), and eggs baked on top, with a final sprinkle of cheese.

 

 

Served up with some more of that good Appleton Farms ham.

 

 

8 minutes in the CSO was perfect. Let them set for two or three minutes after that. I believe regular cheese grits would've been better than pimiento cheese grits, though.

[OldHobo]

28 minutes ago, kayb said:

8 minutes in the CSO was perfect

Umm... What's a CSO? 

[Anna N]

1 minute ago, OldHobo said:

Umm... What's a CSO? 

Cuisinart steam oven. 

[Anna N]

 

 Home made bread (from Modernist Bread) toasted in the Cuisinart steam oven (CSO). A Johnsonville brat cooked sous vide (Joule) at 68°C for one hour and finished in the Breville smart oven at 400° for 10 minutes.  The egg and tomatoes were cooked in an IKEA nonstick pan on a GE Profile  induction range.  All served on an IKEA platter.    Just couldn’t help myself. Now back to some bread baking. 

 

[IowaDee]

But what was the breed of hen that laid that egg?

[Anna N]

14 minutes ago, IowaDee said:

But what was the breed of hen that laid that egg?

 It is a very recent hybrid. It has been named the Longo Supermarket Red. 

[robirdstx]

 

From the Freezer: Buttermilk Biscuit (cooked in my 20 year old Maytag oven) and leftover Country Gravy from a dry mix (reheated on my 20 year old Amana cooktop), Hash Brown Patty (cooked in my Cuisinart non-steam Toaster Oven), and Sausage Patty (cooked in my 10 year old Sharp Microwave Oven). And from the Refrigerator: Eggs, Scrambled (cooked in my 10 year old non-stick Calphalon Fry Pan) and Orange Juice. 

 

Edited November 12, 2017 by robirdstx (log)