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Breakfast! 2017 (Part 2)

kayb

By kayb
in Cooking

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Captain

Captain

Posted
Posted
2 hours ago, scubadoo97 said:

Had extra time this morning so whipped up a little breakfast hash with a couple sunny side ups

 

 

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Has he got a name?:D

  • Like 3
chromedome

chromedome

Posted
Posted
22 hours ago, lindag said:

It's too early here for rhubarb and I really wanted to make a rhubarb dessert.  So, instead I went to the best in-store bakery in town and purchased a strawberry rhubarb pie. 

Now I almost never have dessert at home because I don't usually want something else after I've had my dinner.  So what I'm going to do is have the pie for breakfast!  Hey, it's got fruit in it!

(Fruit) pie for breakfast is an honoured and long-standing tradition in my house. I reckoned it was a healthier option that most of the neighbours' kids were getting. :)

 

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

rotuts

rotuts

Posted
Posted

yest.  I baked some Idaho spears :  1/2 a large Idaho lengthwise  then lengthwise again in 1/3'd

 

season ( Penzey's sandwich sprinkle + olive oil ) and bake     I rethermed a stuffed CkBr  ( swiss , genova salami, mortadella )

 

saute'd  some of the leftovers and added two eggs :

 

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very tasty.  mortadella makes anything tasty.

  • Like 9
HungryChris

HungryChris

Posted
Posted

Deb's BIL's chickens are back in egg laying mode. Over easy with homemade no knead toast. I just planted zucchini in the cold frame, so I thought it was about time for a refresher course of fried zucchini.

HC

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  • Like 11
Ann_T

Ann_T

Posted
Posted

I'm calling this breakfast "An Act of Love".

Fresh local Dungeness Crab out of the water last night. 


Two are destined for dinner. The third Moe suggested maybe Eggs Benedict? SO............

 

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I steamed one, picked out the meat and made Eggs Benedict "Florentine" with crab.  

One  whole crab worth of meat on this plate. 

 

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Topped with a homemade Hollandaise.

  • Like 13

Foodblog: Vancouver Island
Thibeault's Table -  Blog

Okanagancook

Okanagancook

Posted
Posted

Ann_T, you're killing me!  We just had some fresh crab from the Island....so sweet.

Here's DH's breakfast.  Curried scrambled eggs made with fresh homemade Madras Curry Powder and a chapati.

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  • Like 6
Anna N

Anna N

Posted
Posted

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 Breakfast from a day or so ago. This was very good and kept me satisfied well past lunchtime. 

  • Like 6

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

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Anna N

Anna N

Posted
Posted

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Anytime I can avoid the need to wash more than one pan at breakfast time is a winner!  

 

 

 

  • Like 5

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

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

blue_dolphin

blue_dolphin

Posted
Posted

Mmmmmm - love that combination of asparagus, tomato and egg!

 

My breakfast - sweet potatoes with yogurt and cilantro-chile sauce from Diana Henry's Simple

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Good combination of flavors to wake up the old taste buds xD

  • Like 7
kayb

kayb

Posted
  • Topic Starter
Posted

@blue_dolphin -- you are costing me money. I ordered Simple last night. If I like it as well as I do Deep Run Roots, I will likely take to ordering all the cookbooks into which you delve.

 

 

  • Like 3

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

rotuts

rotuts

Posted
Posted

@blue_dolphin

 

how did you cook those SP spears.   i been meaning to try SPS's for some time.

 

did you peel them ?  was there any Crunch given the sugar content ?

 

id love to learn to make SPS's w the skin on that and some crutch to them.  

 

either CSB(O) or BVXL

 

Im just lazy it seems

blue_dolphin

blue_dolphin

Posted
Posted
52 minutes ago, kayb said:

@blue_dolphin -- you are costing me money. I ordered Simple last night. If I like it as well as I do Deep Run Roots, I will likely take to ordering all the cookbooks into which you delve.

 

xDxDxD

 

38 minutes ago, rotuts said:

@blue_dolphin

how did you cook those SP spears.   i been meaning to try SPS's for some time.

did you peel them ?  was there any Crunch given the sugar content ?

 

Bottom line - not a lot of crunch factor

These are the purple-skin/white flesh Murasaki sweet potatoes. The recipe didn't call for it but I peeled them because a few of them had some dodgy spots and it was easier to cut them out that way.  For cooking, I followed the recipe which tossed them with a little olive oil, honey, lime juice, S&P.  I cooked them in the CSO @ 350 °F and used steam-bake for the first 20 min and switched to convect-bake for another 20.  The brown edges had some nice crunch when I took them out of the oven, but they softened up before I finished the plate.  The dish was still enjoyable to eat with the warm potatoes, spicy sauce and cool, creamy yogurt but it's not a route to the perfect crispy sweet potato.

Ashen

Ashen

Posted
Posted

Benny on crispy proscuitto , sweet potato Waffle,  Carolina Reaper Hollandaise. 

 

 

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  • Like 7

"Why is the rum always gone?"

Captain Jack Sparrow

rarerollingobject

rarerollingobject

Posted
Posted

Went to the farmers' market this morning and bought lots of my favourite autumny things, so was pretty happy with my breakfast; padron peppers, sizzled in olive oil and sprinkled with flaky salt; an aged saucisson sec, heavy on the pork fat and black pepper; and these beautiful pine mushrooms, which I sautéed with garlic, Marsala, thyme and a lick of cream and ate on toast (or slightly denatured bread, my toast preference) with rosemary flowers and white pepper.

 

And a glass of very cold oloroso sherry, because I can.

 

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  • Like 8
liuzhou

liuzhou

Posted
Posted

Too busy to go shopping, so a simple but pleasant enough breakfast.

 

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Home made soda bread with butter and a couple of hard boiled eggs. S+P

  • Like 6

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

kayb

kayb

Posted
  • Topic Starter
Posted

Brunch, I guess, as it is now noon and I'm still stuffed, was a grilled cheese sandwich on sourdough, with bacon and avocado, from the food truck at the farmers' market. These people know how to do grilled cheese; they use a combo of a good cheddar and fontina, and good sourdough, and I'm not certain how, but the bread comes out a beautifully golden crunchy-crispy. 

 

For eight bucks with the add-ins (an egg would've cost me another buck, but I declined), it's a fine brunch. And I'm still stuffed. Had a bottled mango juice with it.

  • Like 3

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

shain

shain

Posted
Posted

Brunch (I will probably never be able to wake up early enough to cook a real breakfast -_- ):

Green "shakshuka" (it can't be a shakshuka if the sauce is not tomato based). 

Onion, garlic, oregano, thyme, pureed spinach, a little cream, roasted sweet potatoes, nutmeg, soft eggs, sumac, cumin and a touch of zaatar.

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  • Like 7

~ Shai N.

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