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 2019


Recommended Posts

1 hour ago, Shelby said:

That sounds really good.  I'm going to have one when I'm done in the garden.


Cold Brew, I hope.

I started making cold brew with Starbucks packs last summer and I'm totally hooked.  I just add a tiny amount of French Vanilla syrup and then the cold milk.  So good.




  • Like 1
  • Delicious 1
Link to comment
Share on other sites

55 minutes ago, lindag said:


Cold Brew, I hope.

I started making cold brew with Starbucks packs last summer and I'm totally hooked.  I just add a tiny amount of French Vanilla syrup and then the cold milk.  So good.




Don't know about Shelby but I have been cold brewing my decaf for the last couple of years...course I'm an old hippie and still make sun tea.

  • Like 3

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.


Linda Ellerbee

Take Big Bites

Link to comment
Share on other sites

Made a little extra effort this morning as last night the partner made dinner for our sort of anniversary. 


Pre-baked a hash brown crust (with butter and cheese) in my 8” cast iron, then lined it with a layer of prosciutto. To that I added mixed mushrooms sautéed with thyme, a basic quiche custard (5 eggs and a glug of heavy cream), and a bit more cheese. Garnished with some strips of the Fresno chilies (which I bought to try to clone Sriracha Panich).


Came out very well, if I may say so myself. I think it was 20min @ 400F for the crust, and 20min @ 350F for the custard, both w/fan in the BSO.


Leftovers should make a nice “light” lunch with a salad.



  • Like 4
  • Thanks 1
  • Delicious 3
Link to comment
Share on other sites

5 minutes ago, Margaret Pilgrim said:

Interesting that your 8" cast iron skillet with handle fit into the CCSO.     


This was in the Breville (BSO) -- my CSO is on the truck for delivery as we speak!


That said, I just checked it against one of these TeamFar pans that @JoNorvelleWalker recommended for the CSO, and it fits entirely inside that pan. So it should fit in the CSO.


Sadly it's an oldie -- unmarked WagnerWare, I think, that my dad bought in college. So hard to source.

Link to comment
Share on other sites

12 minutes ago, Margaret Pilgrim said:

Interesting that your 8" cast iron skillet with handle fit into the CCSO.     

 So does mine.

  • Like 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

Breakfast today will be 1/2 an onion bagel, toasted and buttered alongside some watermelon cubes (pre-cut at the grocery store) with a bit of salt, of course.. 

  • Like 4
Link to comment
Share on other sites

19 hours ago, liuzhou said:

Stornoway black pudding* with poached duck egg.






* Possibly the only such specimen in China. Hand smuggled from Scotland by yours truly.



I never expected to see this in your feed.  LOL


Link to comment
Share on other sites

Ill call this a late breakfast , during the heat wave


TJ's made it , but I used to and the Rx is included 


I add this here as some might not follow the TJ's thread


if there isn't a Tj's near them :



I also got a tub of this :




Chicken Curry Salad





its delightful !


this is a different container




chunks of chicken , tender and moist  some raisins , grated carrot for crunch  green onion,  cashews


touch of honey   .   delightful !


I make something similar , but never added a touch of honey nor gratred carrot.


Ill try to remember those additions


in a lettuce wrap on a hot day   :  nice indeed


and make-your-own :




  • Like 3
Link to comment
Share on other sites

So, it was finally disclosed that it was @suzilightning who sent me the Spam:


It smells funny.  Perhaps sniffing was not a good idea:



I fried it crisp:


Um... It WAS nice and crispy on the outside. And the flavor was fine. But the texture inside was NOT good. It was mushy. It was seriously like a slice of porky mush in a crispy sleeve. Not for me.


Served with an egg, some good Italian multigrain toast, and the perennially disappointing apricot.  It looked so lovely.  And it had a decent fragrance.  But, as always, it was dry and tasteless.  I don't think I've had a good apricot in at least 50 years.  ☹️


  • Like 1
  • Sad 3
Link to comment
Share on other sites

1 minute ago, Shelby said:

Maybe you'd like Spam more if you diced it?  Get more crispy bits that way.

@caroled just suggested that.  I might try that since I was ok with the taste.  But, you know, bacon actually exists.  Do I really need to work that hard to eat something that I'm "ok with the taste" about? LOL

  • Thanks 1
  • Haha 3
Link to comment
Share on other sites

@Kim Shook


your points are well taken.


SPAM is  more like ham.  Bacon is more like bacon.


Ive often been puzzled that the two are so different.


as far as I can tell , they come from the same animal.


I doubt their are BaconPigs and HamPigs.

Edited by rotuts (log)
  • Haha 3
Link to comment
Share on other sites

This topic is now closed to further replies.

  • Similar Content

    • By liuzhou
      When my mother recently passed away, because we are a scattered family, one of my younger brothers had the great idea of setting up a private Facebook page for the immediate family to talk in – mainly about funeral arrangements but also just in general.
      One topic, which I inadvertently started, was about her cooking. It’s fair to say, and she would agree, that cooking was not her forte. She was able to feed us but it was never exciting. That’s me being respectful.
      So we were joking amongst ourselves about that when the subject of her two most ‘original’ recipes came up and we each tried to remember exactly what was in them. Here, to the best of our ability, is what we agreed on.
      Pasta Mish-Mash
      Pasta. This had to be Marshall’s macaroni, a Scottish speciality and the only pasta I ever ate until I was about 18 years-old, apart from tinned spaghetti, usually in the form of spaghetti hoops.

      Bacon. This would normally be unsmoked Ayrshire back bacon. Not American bacon!

      Onions. White onions. We didn’t know they came in other colours.
      Tomatoes. Scottish tomatoes are surprisingly good.
      Salt. Common iodised table salt. You know. Natural salt. None of your fancy sea flavoured salt nonsense!

      Pepper. Black pre-ground and stale.

      Boil pasta according to pack instructions. Or a bit longer if you get distracted. Drain.
      Cut bacon into pieces. Chop onion approximately finely. Chop tomatoes into eighths. Fry bacon and vegetables. When ready add drained pasta and mix. Apply seasoning if you remember. Even if you remember, under season.

      Polish Salad
      During WWII, around 17,000 Polish soldiers were stationed in Scotland, first temporarily in the border areas but later in east Scotland where my mother lived. (Her elder sister married one of them). Family lore has it (from my mother) that she learned this recipe from one or more of those soldiers.

      I’m fairly certain that there was little if anything Polish about it, but suppose its possible it was those soldiers’ attempt to recreate something from home without really knowing the recipe and having to use whatever they could find in the way of ingredients.

      If anyone here is Polish, of Polish descent or just knows more about Polish food than I do knows of any Polish dish that this could even vaguely resemble, I’d love to know. It was memorably distinctive - bright purple. I'm sure it glowed in the dark.


      Hard boiled eggs

      Pickled beetroot (store bought and pickled in malt vinegar)

      Heinz Tomato Ketchup

      Brown Sauce, preferably HP Sauce.

      Chop all the ingredients except the ketchup and brown sauce into small pieces and mix together.
      Mix ketchup and brown sauce in a 50:50 ratio, and fold into the other ingredients. If too dry, add a little of the beetroot pickling liquid.
      Father's 'recipe' coming up next.
    • By Ling
      I've already polished off half a box of Harvest Crunch Granola today. I haven't really eaten cereal in years, but these crunchy granola clusters are hard to resist.
      What's your favourite cereal, and what do you eat with it?
      (Big bowl, big spoon, and 2% milk for me.)
    • By Kasia
      Most of us take lunch boxes to the office. Some lucky people can warm their food up at work The rest have to eat sandwiches. Sandwiches are great, but even if we absolutely love them we could get fed up with them in the end. Regardless of where we work we can save the situation with salads. Every day we can prepare a different one and we have an entirely new lunch. If we also take an attractive dish, we have something that is not only tasty but also glamorous.

      I would like to share with you the recipe for a salad which looks equally as beautiful as it is yummy. The chickpeas and groats make it a satisfying and balanced meal, after which we won't be hungry. I think that if you prepare your lunch in the morning and plan to eat it at lunchtime, we should keep the salad and the dip separately. Otherwise, after a few hours in the jar, we have an unappetising dish with squishy lettuce, which isn't what we want, is it?

      Ingredients (for 2 people)
      1 beetroot
      200g of tinned chickpeas
      100g of bulgur
      1 carrot
      1 fresh green pepper
      4 lettuce leaves
      200g of natural yoghurt
      handful of minced chives
      1 small chili pepper
      salt and pepper

      Clean the beetroot and bake or boil it. Grate the beetroot and carrot. Cut the pepper into thin strips. Boil the bulgur in salty water. Arrange in layers in a jar the beetroot, chickpeas, pepper, bulgur, carrot and lettuce. Dice the chili pepper. Mix the natural yoghurt with the chives and chili pepper. Spice it up with salt and pepper. Add the dip to the salad just before serving.

    • By Kasia
      I hate getting up in the morning. My household knows that before 8 o'clock I'm unbearable, and because almost every day I wake up much earlier, I tend to be unbearable more frequently than I want. Every extra five minutes of sleep is priceless, so I appreciate a good breakfast that is not too complicated and is quick to prepare.

      Recently, I have been preparing breakfast with groats and flakes. This time I chose cuscus. This product is a cross between pasta and groats, and it doesn't need long to prepare. It is enough to add hot water or milk and leave for a few minutes. I added some fresh pineapple, cranberries and banana. I spiced it up with some hot chili pepper .

      Ingredients (for 2 people)
      125g of cuscus
      400ml of almond milk
      1 tablespoon of honey
      1 teaspoon of vanilla essence
      2 slices of fresh pineapple
      1 teaspoon of minced chili pepper
      150g of fresh cranberries
      2 tablespoons of brown sugar
      1 banana
      4 tablespoons of flaked almonds

      Wash the cranberries and put them into a pot. Add two tablespoons of water and the brown sugar. Boil, stirring gently until the cranberries burst and the sauce has thickened. Boil the almond milk with the vanilla essence. Pour the milk onto the cuscus and leave for 5-7 minutes. Slice the banana and roast the almond flakes. Peel the pineapple and dice it. Mix the pineapple, chili pepper and honey. Add the pineapple to the cuscus and mix it in. Put the mixture into two bowls. Put the cranberries and banana on the top and sprinkle with the almond flakes.

      Enjoy your meal!

    • By Lisa Shock
      I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the home cook in mind, regular salted butter, and AP flour work well here. To reduce the sodium, use unsalted butter.  
      113 grams (1 stick) salted butter
      26 grams toasted almond oil
      200 grams sugar
      6 grams vanilla extract
      4 egg yolks
      160 grams regular sour cream (do not use low fat or fat free)
      50 grams almond meal
      175 grams all-purpose flour
      2 1/2 grams baking powder
      2 1/2 grams baking soda
      12 ounces (1 can) Solo Apricot Filling
      12 Servings
      Preheat the oven to 350°
      Spray a 9+ cup tube or Bundt pan with non-stick spray or grease with an oil & soy lecithin blend.
      Lightly toast the almond meal in a frying pan on the stove top until it has a light beige color and has a mild fragrance. Allow to cool.
      Cream together the butter, oil, and sugar. Add the vanilla and egg yolks, mix until the mixture is even and creamy. Add the sour cream and mix well. Add the cooled almond flour and mix well.
      Sift together the flour, baking powder and baking soda. Add the dry ingredients to the liquid mixture and mix until it everything is evenly incorporated. Do not overmix the batter.
      Place 2/3 of the batter evenly in the prepared pan. Place the apricot filling in an even layer on top, keeping a small space between the filling and the pan's edges. Place the remaining batter on top and smooth to create a relatively even surface.
      Bake for approximately 50 minutes at 350° or until the top is dark brown and springs back to a light touch.
      Allow to cool for 15 minutes. Invert the pan onto a serving plate. Cool and serve. Be cautious about serving this hot, as the apricot filling can cause serious burns. When fully cooled, cover or wrap in plastic wrap to store. Will keep for several days in a cool, dry place.
      Nutrition (thanks MasterCook!) 
      324 calories, 15g fat, (7g sat fat, 6g mono-unsat fat, 1g ploy-unsat fat), 5g protein, 43g carbohydrates, 175mg sodium, 101mg potassium,  58g calcium
      42% calories from fat, 52% calories from carbohydrates, 6% calories from protein
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...