Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Breakfast! 2018


chefmd

Recommended Posts

2 hours ago, Shelby said:

I'll take half an english muffin please.

 

But where is your Kentucky Derby glass?????  :D

We were both pretty uninspired by the field this year, so we're skipping it. if one of those real long shots come in, I'll end up talking to myself and using explicatives, however.

HC

Link to comment
Share on other sites

I'd love to try that ramp butter.  Of course, I'd love to try ramps, too :D

 

A rather unsightly start to my Cinco do Mayo.

IMG_7723.thumb.jpg.22e92da45bf4f1fea9af159236a1701f.jpg

Vegetales con Aceite de Chile Cascabel from Nopalito made with potatoes, onion, carrots, Brussels sprouts and asparagus. Frijoles Negros de la Olla and Nopales con Huevo from Diana Kennedy's Essential Cuisines of Mexico.

  • Like 9
Link to comment
Share on other sites

5F001921-9306-4602-8943-73979D0F8AFC.thumb.jpeg.f6da41be20f6c028d74cec9bcfa98a16.jpeg

 

Leftover chicken-flavoured Rice-A-Roni cooked yesterday with some spinach and some chicken breast and served for breakfast with a fried egg. 

  • Like 4

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

Link to comment
Share on other sites

32 minutes ago, rotuts said:

maybe it better the next day .....

An egg improves just about everything. xD

  • Like 2
  • Haha 1

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

Link to comment
Share on other sites

This morning in an effort to eat all the fresh and lovely produce in the fridge I did this:

 

a big lettuce leaf

some tahini lemon sauce smeared over the leaf

a big thin slice of German Ham from my favourite butcher on the leaf

about 1/4 cup of home sprouted sprouts spread out

Shelby’s Cowboy candy dotted about

crumbled baked pita chips sprinkled for some crunch

rolled up and eaten over the sink due to falling debrisxD

 

it was surprisingly good in a quirky kinda way and I may have another tomorrow.  But I will try wrapping the filling in a rice roll then wrapping it in the lettuce leaf which is quite robust 

no picture as my hands were occupied 

Edited by Okanagancook (log)
  • Like 8
Link to comment
Share on other sites

 I was given some farm fresh eggs yesterday so breakfast was a no-brainer.

 

D7F8C4BE-DC42-4401-B6AD-2AD409132A57.thumb.jpeg.b09d52c6926197e52588815d0211a6d3.jpeg03A4BF4F-9CAD-4CCA-B9AE-CC46EACBF437.thumb.jpeg.dc9e8615602baa0a0b6ed0745a014889.jpeg

 

 

  • Like 11
  • Delicious 1

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

Link to comment
Share on other sites

Kim, your eggs look nice and fluffy!  Fresh eggs are such a treat.

This morning I redid my wrap from yesterday but I used a rice wrapper to hold the stuffing.  It held together much better.  The sprouts are what really make it.

DSC02404.thumb.jpg.239e02130b9e59c4f3bd162d7be58286.jpgDSC02405.thumb.jpg.1734dd4229ddb58b74fac078faa42d42.jpg

Edited by Okanagancook (log)
  • Like 10
Link to comment
Share on other sites

On 5/7/2018 at 7:55 AM, Anna N said:

 I was given some farm fresh eggs yesterday so breakfast was a no-brainer.

 

D7F8C4BE-DC42-4401-B6AD-2AD409132A57.thumb.jpeg.b09d52c6926197e52588815d0211a6d3.jpeg03A4BF4F-9CAD-4CCA-B9AE-CC46EACBF437.thumb.jpeg.dc9e8615602baa0a0b6ed0745a014889.jpeg

 

 

Andy Warhol is jealous of your art

IMG_0613.JPG.996e21772c9fcb9573678fab2ff38283.JPG

  • Like 2
  • Haha 5
Link to comment
Share on other sites

62C02CE8-3746-4137-AD29-D10DF24CFF5C.thumb.jpeg.86f7825b7b86626845f9eec0b14c1e88.jpeg

 

Hot smoked salmon  combined with lemon juice and cream cheese and spread on crispbread before being decorated with some preserved lemon. On the side ate Campari tomatoes and celery slivers. 

  • Like 7

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

Link to comment
Share on other sites

E3126CC7-B89C-4C3F-8688-5F23F8FF09A0.thumb.jpeg.3bb60bb9a0318c746243d19b11ac624e.jpeg

 

 Chinese eggs and tomatoes.

  • Like 8

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

Link to comment
Share on other sites

Leftovers of the Potato and Roasted Cauliflower Salad with Olives, Feta and Arugula from Six Seasons that I made the other night

IMG_7771.thumb.jpg.61961baa1733aad72dacb7f58ba434f9.jpg

The book says this salad is to be served somewhere between warm and room temp so I put it in the CSO on the warming setting, 125°F to take the refrigerator chill off while I cooked the egg and chopped the arugula and tomato.

Just right.

 

  • Like 7
Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
×
×
  • Create New...