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Breakfast 2019

liuzhou

By liuzhou
in Cooking

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eugenep

eugenep

Posted
Posted
23 minutes ago, Ann_T said:

This was suppose to be tonight's dinner, but I made it for breakfast instead.

 

 

Pork Tenderloin Schnitzel

 

 

with mushroom gravy.

 

 

looks nice. Was the gravy made with flour, butter, chicken stock, wine, mushrooms? 

 

or a different combination? thank you 

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Ann_T

Ann_T

Posted
Posted
6 minutes ago, eugenep said:

 

looks nice. Was the gravy made with flour, butter, chicken stock, wine, mushrooms? 

  

or a different combination? thank you  

Gravy was sauted shallots , garlic, mushrooms. Added a little more butter, flour, for a roux and beef broth. Seasoned with a little dijon mustard, fresh thyme, salt and lots of black pepper.

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Foodblog: Vancouver Island
Thibeault's Table -  Blog

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Tracey Phillips

Tracey Phillips

Posted
Posted
On 1/1/2019 at 6:31 PM, Ann_T said:

 I made a Quiche this morning  for breakfast.

391518894_QuicheBaconMushroomandSpinachwithCheddarCheeseJanuary1st20191.thumb.jpg.77bbb6eaa267909510c5a9a780db360b.jpg


Not something I make very often. Maybe once every 10 years.

1639487327_QuicheBaconMushroomandSpinachwithCheddarCheeseJanuary1st20193.thumb.jpg.5a1b073a26e21263b97e6e959e37e5c8.jpg

This one had an all butter crust with bacon, mushroom and spinach and white cheddar cheese.

Served with a small side salad.

 

Honestly, this looks amazing! That would go down very very easy!

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blue_dolphin

blue_dolphin

Posted
Posted

I baked off another one of those Cream Cheese Radish and Dill Scones from Sister Pie that I mixed up and froze unbaked a while back.  

Here, it's split and topped with a Broadbent Country Ham biscuit slice.  

IMG_1240.thumb.jpg.def8bcf7bad6c4380a903838a5ae2979.jpg

Watermelon on the side.

 

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Kim Shook

Kim Shook

Posted
Posted
5 minutes ago, blue_dolphin said:

I baked off another one of those Cream Cheese Radish and Dill Scones from Sister Pie that I mixed up and froze unbaked a while back.  

Here, it's split and topped with a Broadbent Country Ham biscuit slice.  

IMG_1240.thumb.jpg.def8bcf7bad6c4380a903838a5ae2979.jpg

Watermelon on the side.

 

THAT is exactly what I'd like for breakfast every 2nd morning.  On the other days, I'd like a runny yolked egg on top of the ham.  Drooley emoji!

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Kim

Kim's Cookbook

What Fresh Hell is This?

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BeeZee

BeeZee

Posted
Posted

Breakfast courtesy of Whole Foods on the way to the office. Half pint of raspberries (not pictured) and seeded wheat bagel with goat cheese spread and heirloom tomato.

 

IMG_20190821_102143.jpg

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Anna N

Anna N

Posted
Posted

6637180A-2F2F-4F4A-B52A-0E40024DEACC.thumb.jpeg.280d1cbf7925dfb2c526b751a69cb723.jpeg

 

Onigirazu with egg and TJ’s umami seasoning. 

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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

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kayb

kayb

Posted
Posted
8 hours ago, Anna N said:

6637180A-2F2F-4F4A-B52A-0E40024DEACC.thumb.jpeg.280d1cbf7925dfb2c526b751a69cb723.jpeg

 

Onigirazu with egg and TJ’s umami seasoning. 

This makes me smile. I can vicariously enjoy your pleasure in a return to real food.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Anna N

Anna N

Posted
Posted

83FF358E-5DDB-4C69-9898-66A81E2B545F.thumb.jpeg.fe8629899f991bd3d5dfd455b6d8e41a.jpeg

 

 Hot toast. Hot coffee. It’s the little things that count. Toast is topped by cream cheese and chutney. (The wall-to-wall people will be horrified but you do what you can!)

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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

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
14 minutes ago, Anna N said:

83FF358E-5DDB-4C69-9898-66A81E2B545F.thumb.jpeg.fe8629899f991bd3d5dfd455b6d8e41a.jpeg

 

 Hot toast. Hot coffee. It’s the little things that count. Toast is topped by cream cheese and chutney. (The wall-to-wall people will be horrified but you do what you can!)

 

I often use cream cheese as if it was butter in similar circumstances. Nice breakfast.

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Smithy

Smithy

Posted
Posted
19 minutes ago, Anna N said:

83FF358E-5DDB-4C69-9898-66A81E2B545F.thumb.jpeg.fe8629899f991bd3d5dfd455b6d8e41a.jpeg

 

 Hot toast. Hot coffee. It’s the little things that count. Toast is topped by cream cheese and chutney. (The wall-to-wall people will be horrified but you do what you can!)

 

The plate and cup add to the appeal of that nice breakfast. You have such lovely and varied dishware! You must have fun deciding which particular pieces to use at any given meal. 

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Nancy Smith, aka "Smithy"
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Anna N

Anna N

Posted
Posted
2 hours ago, Smithy said:

 

The plate and cup add to the appeal of that nice breakfast. You have such lovely and varied dishware! You must have fun deciding which particular pieces to use at any given meal. 

 Ha ha.  Thank you but you are giving me credit where I do not deserve it at the moment. I’m just using the same little dish over and over again so I don’t accumulate dishes that I have to deal with!  Serve, eat, wash, repeat.  

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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

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Anna N

Anna N

Posted
Posted
2 hours ago, liuzhou said:

 

I often use cream cheese as if it was butter in similar circumstances. Nice breakfast.

 Thank you.   Yes I skipped the butter as I didn’t feel it necessary.  

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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

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Anna N

Anna N

Posted
Posted

0884A2CB-1864-4702-A60F-4CA8395DDB3D.thumb.jpeg.e04d10def2539b3a4e41ace7aacf718f.jpeg

 

 Chinese-style eggs with tomatoes. 

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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

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Smithy

Smithy

Posted
Posted
37 minutes ago, Anna N said:

0884A2CB-1864-4702-A60F-4CA8395DDB3D.thumb.jpeg.e04d10def2539b3a4e41ace7aacf718f.jpeg

 

 Chinese-style eggs with tomatoes. 

 

13 minutes ago, liuzhou said:

 

Very Chinese!

 

It looks good: eggs and tomatoes are a good combination in my book.

 

What makes the eggs Chinese-style? 

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)
26 minutes ago, Smithy said:

 

 

It looks good: eggs and tomatoes are a good combination in my book.

 

What makes the eggs Chinese-style? 

 

Nothing really. It's just scrambled eggs with tomatoes, but this is the one dish every Chinese person learns to cook - often the last. I posted some recipes from Chinese teenagers a few years back. 90% of students who submitted recipes chose that dish! I included one recipe.

 

It's seldom on menus, but there isn't a restaurant in the land which can't make it on request.

 

It keeps visiting vegetarians alive. One veggie friend who lived here for three years swore never to eat it again in her life! She'd had it every day for 1,096 days!


Not usually a breakfast dish, though. But why not?

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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