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liuzhou

Breakfast 2020!

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12 minutes ago, liamsaunt said:

Egg and bacon sandwich with carmelized onion-garlic jam

 

That looks delicious!  What's the bread component? Looks a little bigger than most of the English muffins I get at the store.

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inspired by a recipe in Half-Baked Harvest.  Store bought naan, white sauce flavoured with dijon, prosciutto, cheese and baby spinach.  Since the base was already cooked I didn’t think the egg would have time to properly bake if I just added it raw so I cooked it separately. 

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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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8 hours ago, blue_dolphin said:

 

That looks delicious!  What's the bread component? Looks a little bigger than most of the English muffins I get at the store.

 

It is a Thomas brand "sandwich size" English muffin.

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Quiche du jour

IMG_1798.thumb.jpeg.0f4cc150e232e8bfd0e405208dff8965.jpeg

Spinach, onion, red bell pepper and some finely diced country ham. Cheeses were TJ's baby Swiss, Unexpected Cheddar and a bit of the Jasper Hill cave aged stuff. 

The crust is between you, me and the doughboy. 

 

Edited to add that I failed to take a photo of my slice but here's what the inside looks like:

IMG_1801.thumb.jpeg.0d16f95795f303cf8e78c1df292c0351.jpeg

 


Edited by blue_dolphin (log)
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Steel cut oatmeal with pears and feta.  Cold pears and salty cheese worked well.

 

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breakfast burritos filled with eggs and the leftovers from last night's taco dinner

 

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75425CD0-396A-410C-85BF-5C3705E225A6.thumb.jpeg.938ad55b778ce9e25b972e7872187551.jpeg

 

Omelette overstuffed with (jarred) artichoke hearts and mushrooms. 

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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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@liamsaunt 

 

BTW

 

very elegant and inviting presentation

 

of the salmon

 

Kudos your way

 

 

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(Not so) Slow Scrambled Eggs with Bottarga

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I planned to try this Zuni Café recipe with the Paragon.  Based on an online Control Freak mention, I chose 95°C which was a bit too hot for a truly slow scramble  but they were still nice and moist. 

The yolks are quite orange so the bottarga kind of blends in visually but the flavor is still there. 

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A417AAA1-AFC6-47D1-B5E0-5A8F5FE6F48F.thumb.jpeg.7785a408eb8b914fbe13418901d10865.jpeg

 

Fatoot samneh. Duck egg, half a pita and ghee. Still one of my favourite easy breakfasts. 

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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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Slow scrambled eggs with grilled, bacon-wrapped jalapeños 

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Set the Paragon @ 180°F/82°C still not a super slow scramble but much closer than yesterday's 95°C setting. 

I found the recipe for the jalapeños here, following a recommendation from @FauxPas. I stuffed them with red chili pepper brie instead of the cream cheese/cheddar mix specified and grilled them on the Phillips indoor grill. 

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Buckwheat with fried bologna and egg.

 

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@chefmd 

 

fried bologna is an under appreciated 

 

occasion treat food group.

 

packed w all sorts of things that a bad for you.

 

consider trying Mortadella , non-pistachio version

 

unless you like those P's.

 

probably even worse for you 

 

but still tasty an occasional food group

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Bacon, eggs (fried for me and scrambled for DH), roasted grape tomatoes.

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Those that know me, know I'm not big on leftovers. So today's breakfast (for Moe) and lunch for me, is unusual.

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I had saved the leftover filling from the chicken pot pies we had for dinner on Saturday and made Chicken Pot Pies with a biscuit topping instead of pastry.

Filling was rich with cream and chicken broth and didn't taste at all like leftovers

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Leftover spicy shrimp from last night's dinner in 窝窝头 (wō wō tóu) buns.

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Hash made with corned beef, roasted turkey.  Fried egg of course.

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FBD5BF9F-CB53-405A-A816-3ACF4A0E5E37.thumb.jpeg.fbefdfbde43a01212617493b237d2c67.jpeg

 

Duck egg, bacon and fried bread in the A4 box.

 

 

 

 

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And on the plate with some HP sauce. 

 

 

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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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Fried Bread is undeerappreciated

 

and lethal.


Edited by rotuts (log)
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