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.

chefmd

Breakfast! 2018

Recommended Posts

1 hour ago, Kim Shook said:

Creamed chipped beef (Stouffer's) on Texas toast:

DSCN8449.JPG.d5c817aee72bf40af61d3614f441a4ec.JPG

A favorite of mine too.

Mom used to make this from scratch;  I use Stauffer's also.


Edited by lindag (log)
  • Thanks 1

Share this post


Link to post
Share on other sites
3 hours ago, Kim Shook said:

Creamed chipped beef (Stouffer's) on Texas toast:

DSCN8449.JPG.d5c817aee72bf40af61d3614f441a4ec.JPG

 

SOS!

 

  • Haha 3

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites

My sister & niece are in town visiting and this was breakfast this morning. Toasted bagels (Noah's...I know , I know...) & compound cream cheese (smoked salmon, capers, shallots, & lemon), lemon & chives from the garden and a bit of cracked pepper to finish.

Smoked Salmon, Compound Cream Cheese, & Bagels (1).jpg

Smoked Salmon, Compound Cream Cheese, & Bagels.jpg

  • Like 7

I cook with wine, sometimes I even add it to the food.

- W. C. Fields

Share this post


Link to post
Share on other sites

A note beneath the Tonnato recipe in Six Seasons says to spoon it on bread and top it with soft-cooked eggs, tomatoes and capers so this is what we have here.

IMG_8423.thumb.jpg.942712cca553060179922fbd6363ee23.jpg

I made it because I couldn't imagine what it would taste like. Turns out it tastes very, very good.
I prep'ed the tomatoes as he does in other recipes in the book by cutting them, seasoning with salt, pepper and some red wine vinegar and letting that sit whilst the eggs cooked.  
 

  • Like 11
  • Delicious 2

Share this post


Link to post
Share on other sites

Breakfast this morning. Crepes filled with the salmon compound cheese from yesterday and some lightly scrambled eggs.

Crepes Filled with Compound Salmon Cream Cheese & Softly Scrambled Egg.jpg

  • Like 11

I cook with wine, sometimes I even add it to the food.

- W. C. Fields

Share this post


Link to post
Share on other sites
10 hours ago, blue_dolphin said:

A note beneath the Tonnato recipe in Six Seasons says to spoon it on bread and top it with soft-cooked eggs, tomatoes and capers so this is what we have here.

IMG_8423.thumb.jpg.942712cca553060179922fbd6363ee23.jpg

I made it because I couldn't imagine what it would taste like. Turns out it tastes very, very good.
I prep'ed the tomatoes as he does in other recipes in the book by cutting them, seasoning with salt, pepper and some red wine vinegar and letting that sit whilst the eggs cooked.  
 

 

That is absolutely lovely.

  • Like 4
  • Thanks 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites
15 minutes ago, kayb said:

 

That is absolutely lovely.

 

@blue_dolphincertainly does have a knack for plating up colorful, attractive food that sounds like it will taste just as good as it looks.

  • Like 4
  • Thanks 1

> ^ . . ^ <

 

 

Share this post


Link to post
Share on other sites
14 hours ago, MRE said:

Crepes filled with the salmon compound cheese from yesterday and some lightly scrambled eggs.

Yeah. Crepes need to find their way onto my plate soon!  


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

Share this post


Link to post
Share on other sites

@kayb & @Thanks for the Crepes - thank you for the compliments!  

 

Greek yogurt, fresh July Flame peaches from the farmers market and some of the Spiced Pecan and Pumpkin Seed Crumble from Deep Run Roots.

IMG_8433.thumb.jpg.d01983505b6906bfe325cfbca9ffc6b5.jpg

The crumble is seasoned with cayenne, fennel and Worcestershire sauce so it adds a savory contrast to the sweet peaches.

  • Like 6

Share this post


Link to post
Share on other sites

That crumble looks great.!  As do the beautiful peaches.

This morning was garden potatoes/onions, egg, last of the boudin duck and a few golden cherry tomatoes from the garden.

DSC02611.thumb.jpg.3d40357a1599106e3d784c5f4e91500f.jpg

  • Like 6

Share this post


Link to post
Share on other sites

Hello poached egg, my old friend
I've come to eat you up again
Because a egg yolk softly creeping
Left its toast while I was sleeping
And the vision that was planted in my brain
Still remains
Among the eggs of breakfast

 

egg2.thumb.jpg.bb240de0f4a82d84ff390719edfd483a.jpg

 

egg1.thumb.jpg.f44c92dedd59d6811d765447783b934d.jpg

 

Poached chicken's egg on home made bread toast.

With apologies to Paul Simon

 

 


Edited by liuzhou (log)
  • Like 8
  • Haha 10

Share this post


Link to post
Share on other sites

In an egg yolk stands a soldier

And a dipper by his trade

His companions lie beside him

Waiting each their own fates

Of dipping in the egg cup

And crunching 'til they're done, 

They are breakfast, they are breakfast

And the eggshell still remains

La la la la la la la, la la la la la la.

 

You made me do it.

 

 

  • Like 2
  • Haha 5

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites

A fried egg, some slices of pan seared corned pork tongue and fontina cheese on a snowflake roll.

HC

IMG_1534.thumb.JPG.b456385d2c73e594616a2104cf26bfbf.JPG

  • Like 4

Share this post


Link to post
Share on other sites
8 hours ago, HungryChris said:

A fried egg, some slices of pan seared corned pork tongue and fontina cheese on a snowflake roll.

HC

IMG_1534.thumb.JPG.b456385d2c73e594616a2104cf26bfbf.JPG

You seriously could be crowned the Sandwich King!

  • Like 1

Share this post


Link to post
Share on other sites

@blue_dolphin

 

Wooooe   Woooooooe

 

Gala when just right

 

is to die for

 

I miss them so much !

 

too much MR for me now

 

so that I might forget

 

and indeed I got them in Ca  

 

in the Bay Area 

 

when I went back to visit my father

 

 

  • Like 1

Share this post


Link to post
Share on other sites
25 minutes ago, rotuts said:

@blue_dolphin

 

Wooooe   Woooooooe

 

Gala when just right

 

is to die for

 

I miss them so much !

 

too much MR for me now

 

so that I might forget

 

and indeed I got them in Ca  

 

in the Bay Area 

 

when I went back to visit my father

 

 

They are really lovely melons, aren't they?  I bought this one from a local farm stand.  The fragrance of it was absolutely intoxicating when I picked it up out of the bin! 

On my way home, I stopped off at Trader Joe's and saw that they had some organic Galia melons as well.  They were a better price than at the farm but they didn't smell nearly as good.

My favorite of the other melons these folks grow is the Saticoy melon - sweeter, more fragrant and nicer texture (to me) than a cantaloupe. Haven't seen them yet this year.

 


Edited by blue_dolphin (log)
  • Like 1

Share this post


Link to post
Share on other sites

Onion, pepper and sausage scramble with Netsuke's bacon and toast

 

scramble.thumb.jpg.232d8d10a44e3c255dafa663e3b52eb3.jpg

 

This morning, a tomato and bacon sandwich

 

1021944907_baconsandwich.thumb.jpg.78263fa8ec064d16f20f0f639eb4af17.jpg

  • Like 8

Share this post


Link to post
Share on other sites

Another tomato & bacon here:

IMG_8453.thumb.jpg.7f2f06802d8e73464e160caca03bef59.jpg

Father's bacon and a pretty heirloom tomato from the farmers market.   Galia melon on the side,  unseen.

  • Like 5

Share this post


Link to post
Share on other sites

Yesterday's breakfast. My niece wanted a Japanese style breakfast so I made her this. A bit of leftover rice in dashi with a tuna furikake, and a salted plum. I considered topping it with a raw quail egg, but I thought that might be pushing it. She seemed pleased. I also made the plum torte for the less adventurous in the group.

 

 

Tuna Furikake, Rice, Salted Plum, & Dashi.jpg

Plum Torte.jpg


Edited by MRE spelling (log)
  • Like 8

I cook with wine, sometimes I even add it to the food.

- W. C. Fields

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...