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 2020!


liuzhou
 Share

Recommended Posts

@Captain, I like the way you think.

 

1445992251_HotcrossbunsservedApril13th20201.thumb.jpg.7f4808935b7c1e278a7ac420961516db.jpg

Not a fan of raisins so I made Cranberry and Chocolate hot cross buns.

Dough was made yesterday and left in the fridge.  I got up at 2:00 AM to take the

dough out of the fridge so that it had time to warm up and rise and I could bake them for

breakfast. 

 

 

 

 

  • Like 12
Link to comment
Share on other sites

52070ED7-BAF8-47D9-9B13-C244B8BC3C55.thumb.jpeg.b3a061645c95c68410bbcc92212ee50f.jpeg

 

Eggs in curry sauce. Despite all the wisdom regarding eggs shared on this forum, I decided to do them the traditional way. Totally impossible to peel. Had to Spoon them out of their shells and then spoon the (missed) shell out of the curry sauce. 

  • Like 7
  • 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

@Captain – more lovely little cakes.  I’m craving them AGAIN!

 

@Duvel– is that, like, BEAR bologna or something?  Also, that cheese looks like some fancy cake that @RWood makes!  Just lovely!

 

On Easter Sunday, Jessica came over and made these for brunch:

IMG_1819.jpg.f979ed08b1c366c3f21649a83d6fbba9.jpg

 

With topping:

IMG_1821.jpg.195c9bdced621c5ddf098a5f69639f6d.jpg

They were basically like a summer pudding except done in muffin tins.  Lined and topped with egg soaked bread and filled with a strawberry/cream cheese mixture:

 IMG_1823.jpg.c1eb8358b14011d1b60efa7802221f20.jpg

 

Cheers to everyone!

IMG_1822.thumb.jpg.54cd307ee208f7fd861b262c1227b001.jpg

 

Yesterday’s was a couple of my MIL’s Hot Cross Buns:

IMG_1827.jpg.53d11a3d8578e41692c6c09e81780e01.jpg

 

IMG_1828.jpg.0e9714d748881bb6c55c375cfbe8af5a.jpg

She has improved them over the years and just recently gave me a new recipe. They are absolutely delicious, but one “improvement” that I could do without is subbing royal icing for the glaze she used to use to make the crosses.  In a bag of 12, I could only find two intact ones to take a picture of.  The rest of the crosses had cracked and fallen off.  And even when they ARE intact, it is royal icing – hard, crumbly, and tasteless.  People hate on fondant, but I think fondant is delicious compared to royal icing. 

 

Today:

IMG_1847.jpg.917a29a093a375fc3ce09e65314a766f.jpg

ATK sandwich bread and an Easter egg (a little pink around the edges).

  • Like 7
  • Delicious 1
Link to comment
Share on other sites

1 hour ago, Kim Shook said:

ATK sandwich bread and an Easter egg (a little pink around the edges).

 

What a great memory using the dyed eggs. The kids never questioned the color bleed; the adults seemed squeamish!

 

Link to comment
Share on other sites

1 minute ago, heidih said:

 

What a great memory using the dyed eggs. The kids never questioned the color bleed; the adults seemed squeamish!

 

One of our granddaughter's favorite things is eggs that are "dyed 'n' fried."

First, separate the egg. Next, choose a food coloring (this is the fun part, for little ones) and put a few drops into the egg white. Whisk the white with the food coloring until it's evenly dispersed, then pour it into a preheated skillet. Once it begins to set, tip the yolk back into place. Voila! A bright red/blue/green/yellow/whatever egg. Perfect to go with that green ham...

  • Like 5
  • Thanks 1
  • Haha 1

“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

 

Link to comment
Share on other sites

21 minutes ago, heidih said:

 

What a great memory using the dyed eggs. The kids never questioned the color bleed; the adults seemed squeamish!

 

When Jessica and the nieces/nephews were little, I used to peel the eggs for deviled eggs and then dye them.  Intense!  The kids loved them.  But, as you say, the adults were a little squeamish.  However, when it became apparent that they were the only deviled eggs on offer, they overcame their hesitation and gobbled them down.  I found a picture from a few years ago when Jessica was feeling nostalgic and requested them:

eggs.jpg.b2ca6bb38a6de33206dbc2134c6b3638.jpg

LOL

  • Like 7
  • Delicious 1
Link to comment
Share on other sites

15 minutes ago, Kim Shook said:

When Jessica and the nieces/nephews were little, I used to peel the eggs for deviled eggs and then dye them.  Intense!  The kids loved them.  But, as you say, the adults were a little squeamish.  However, when it became apparent that they were the only deviled eggs on offer, they overcame their hesitation and gobbled them down.  I found a picture from a few years ago when Jessica was feeling nostalgic and requested them:

eggs.jpg.b2ca6bb38a6de33206dbc2134c6b3638.jpg

LOL

 

You go "all in" Love them. Reminds me of Halloween kid parties. Oh the bowl of blue jello with  swimming gummy fish, the hard boiled egg eyeballs, green pizza crust with something orange as topping. They are late 20's/early 30's now and still remember Parents came later and asked me if the kids were making it up

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

I couldn't decide whether this was a sweet or a bread but I had it for breakfast today, so I'll just put it here. 

I made a half batch of Pane del Pescatore or Fisherman's Bread from Il Fornaio Baking Book (recipe available online here) and shaped them into three rounds 

IMG_2314.thumb.jpeg.42c4c7168ce4d666885d2c486dc48050.jpeg

 

IMG_2316.thumb.jpeg.a1636e47a7d12e2fdf41ec57a5c41761.jpeg

 

Years ago, I used to walk over and buy these for special weekend treat at the Il Fornaio shop in my neighborhood in Santa Monica but this was my first time to try making them.  They're kind of like a scone with candied citrus peel (I used a mix of lemon, orange and grapefruit peels that I made recently) golden raisins and fennel seeds.  I think my fennel was past its prime and they were rather generous in size for a single serving but otherwise good. I'll add some pine nuts next time.

  • Like 8
Link to comment
Share on other sites

I had half of the rare l top sirloin roast left over from last night, so I put it in the Breville PC this morning and turned it into a pot roast.

464445213_TopSirloinPotRoastSandwichApril16th20201.thumb.jpg.285f4be9330f1f8e1b9d12ef57181525.jpg

 

Just big enough for two sandwiches. Moe had his on the Ciabatta bun, and I'm going to take mine for lunch. I think mine will be on a baguette.

  • Like 5
Link to comment
Share on other sites

Leftover Beef and Pork Cannelloni with Bechamel Sauce for breakfast this morning.

 

AD96DEDD-C3A5-41DC-9604-1F31427536BB.thumb.jpeg.90469c3d1adaf51335620a12a232311c.jpeg

 

Reheated in the CSO with a few minutes under the Broiler at the end. Even better than when I made it for Dinner!

 

0B5D1436-519F-4B7B-A62F-5C430BFFA10D.thumb.jpeg.e79f0ad91893a318a9ca28341ef1da1b.jpeg

 

Edited by robirdstx (log)
  • Like 6
  • Delicious 2
Link to comment
Share on other sites

Ham and cheese muffins. Loads of protein in these little buggers, and a fine use of leftover Easter ham.

 

Also very handy for breakfast at one's computer.

20200416_102031.thumb.jpg.14f15b60f2197bb5e8777e9e65109047.jpg

 

20200416_102048.thumb.jpg.518478e3ba11e4d105880bb24a525b93.jpg

  • Like 6
  • Delicious 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites

I would have gladly traded my whomp biscuits last night for @kayb's muffins, @Ann_T's biscuits, or @shain's Syrniki (which has me craving pancakes yet again!)  This morning:

IMG_1877.jpg.857b07b58e7558ed3d68fea9958e4cd6.jpg

Bacon, ATK sandwich bread, and IP soft cooked eggs.  I confess that it seems a little self-indulgent to pull out that giant machine to make breakfast for ONE, but they are so good.  My mom was a pretty good cook. She didn't stretch herself, but what she cooked, she cooked well.  (Except for pork - she was under the spell of the "cook it all to hell or you'll die from trichinosis" people).  She could make a soft boiled egg perfectly.  I used to tease my English stepdad that that was why he married her - his favorite breakfast was soft boiled eggs and toast soldiers!  Until I got the IP, I have never been able to do a predictable soft cooked egg.  I'm sure the novelty will wear off, but for now, I'm in a gooey, yellow heaven!    

 

 

Edited by Kim Shook (log)
  • Like 6
  • Haha 1
Link to comment
Share on other sites

English muffin with chicken sausages, egg, feta cheese and ... ketchup.  I practically never eat ketchup but today was the day.  Sandwich was good.  After we finished breakfast, I was thinking to myself: wait, we have ketchup?  Take a look at the date on the lid.  Not sure if it is manufacture or best by date.  

CE27D311-776B-4B0A-8E45-B39B90A52D95.thumb.jpeg.a7ea1bba3e8bf48d075a880816a1e164.jpeg

5454630F-DDB4-48D7-AC0D-5CAF1F5DB13D.thumb.jpeg.c5ef4446aef030c9ec46d7c4db2374b1.jpeg

  • Like 1
  • Haha 3
  • Confused 1
Link to comment
Share on other sites

2 hours ago, chefmd said:

English muffin with chicken sausages, egg, feta cheese and ... ketchup.  I practically never eat ketchup but today was the day.  Sandwich was good.  After we finished breakfast, I was thinking to myself: wait, we have ketchup?  Take a look at the date on the lid.  Not sure if it is manufacture or best by date.  

 

5454630F-DDB4-48D7-AC0D-5CAF1F5DB13D.thumb.jpeg.c5ef4446aef030c9ec46d7c4db2374b1.jpeg

That looks like a batch ID & date

Link to comment
Share on other sites

39 minutes ago, heidih said:

That looks like a batch ID & date

Right.  And now two years later it appears to be intact.  And DH and I are intact as well after eating it.  Strong chemicals!  Strong stomachs!

  • Haha 2
Link to comment
Share on other sites

LOL Yeah, ketchup routinely lasts 2-3 years in my house (barring extended visits from grandkids). Vinegar and sugar are both preservatives, after all, and there's plenty of each in ketchup.

  • Like 1

“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

 

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

×
×
  • Create New...