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Breakfast 2021


liuzhou
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French Toast Egg-in-a-Hole from Cook with Me.  Recipe available online on the author's website here.  

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Love the sweet/savory combo of Dijon mustard, ginger and maple syrup in the French toast custard and will absolutely be using it again.  Not a fan of maple syrup on (or anywhere near) my eggs so I didn't pour any on top.   

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@blue_dolphinI would love your breakfast.  I'm not a fan of maple syrup on my French toast either.   I had half a slice of Moe's before he drenched it
in maple syrup.  I just buttered mine and sprinkled with salt and pepper. 
 
Moe's breakfast.
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Made French Toast from the homestyle white bread baked yesterday.
Edited by Ann_T (log)
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1785841152_RoastChickenbreastsHotchickensandwichesSeptember9th20211.thumb.jpg.759661e4b59f93b9950383fc4ee74a7d.jpg
 
This was suppose to be Wednesday's dinner. BUT instead it became Thursday's  breakfast.
I offered Moe the option of hot chicken sandwiches for breakfast or dinner and he choose breakfast.
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I had the chicken breasts in the oven before 4:30 AM.
While they were roasting I cut the potatoes for fries and let them soak in cold water for awhile.
 
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While the chicken rested, I used the pan drippings to make gravy and double fried the fries.
 
I had the same for lunch, took everything in separate containers to heat up at work. 
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This is strange. Also it was very early and the light was terrible.

 

Beans on toast with a square fried egg. As you can no doubt see, the yolk burst, but spread all to one side.

 

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Everything tasted fine, though! Especially with lots of black pepper.

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Omelette filled with cheesy pasta and pepper. Cheese of choice is aged Gouda.

Had leftover spaghetti, which I chopped for this dish. Otherwise pastina would be a better choice. Leftover cacio e pepe or mac and cheese also works.

Pickles and salad.

 

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~ Shai N.

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42 minutes ago, rotuts said:

@blue_dolphin 

 

what an interesting idea .

 

my guess is you get the bowl above ' as is '

 

per you choice.  do you get the broth

 

separate , and then just heat up ?

 

looks delicious

 

Yes, basically as you say.  ZEF BBQ is a small pandemic-driven operation that puts out a limited menu once a week for pre-orders on Wednesday for Saturday pick-ups.  Usually big on BBQ with the best banana pudding for dessert but this week was a little different.

They described this week's ramen as Hokkaido-style Tonkatsu broth, thick cut Chāshū, 7-minute egg, scallion, roasted tomato & Sun noodles.  The broth comes in a separate tub, completely jellied. They have heating instructions here that they provide with the order. 

 

This week, I also got some of their "Spam" musubi.  They make their own "Spam" from a mix of pork and brisket.  Haven't tried that yet.  The Goan-style mussels I ate right away yesterday and they were amazing.  The team got roasted peach & bourbon popsicles as a tip from me 🙃

 

 

Edited by blue_dolphin (log)
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22 hours ago, Duvel said:


Wow … look at that pork belly 🥰

Yeah, it was a pretty decadent bowl!  I should have divided it into 2 portions as I couldn't finish the whole thing and had the rest for lunch 🙃

 

Today's breakfast was take-out treat # 3:  "Spam" Musubi.  They make their own "Spam" from pork and brisket bits.  I believe they started making it to use up little bits and pieces from their BBQ.  It's deliciously smoky. 

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1 minute ago, blue_dolphin said:

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This is the part where you need your hand (foot, ruler, … anything that gives perspective) next to the musubi - may I assume that’s quite big ?

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26 minutes ago, Duvel said:


This is the part where you need your hand (foot, ruler, … anything that gives perspective) next to the musubi - may I assume that’s quite big ?

Not atrociously large, but it was a good size for me. 

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And since hands vary,  the slice of "Spam" measures about 10.5 cm x 5.5 cm x 2.3 cm

 

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57 minutes ago, blue_dolphin said:

Not atrociously large, but it was a good size for me. 

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And since hands vary,  the slice of "Spam" measures about 10.5 cm x 5.5 cm x 2.3 cm

 

I'm thinkin @Duvel's Leberkaese would work well in that application. 

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Well, @Ann_T and @blue_dolphin, I can see I need to get some French toast out of the freezer!  Y’all have me craving it! 

 

@blue_dolphin – I’m not a Spam fan, but I’d try that in a minute.  I’d have to unwrap it, though.  I can’t bear the flavor of the seaweed wrapper. 

 

Wednesday:

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Cheese toast and peaches.

 

Thursday:

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Bland country ham (☹️) on toast, blackberries, and IP eggs.

 

Friday:

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On Sunday I made brunch after church at home:

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Fruit kabobs that I made for coffee hour at church and packaged Belgian waffles.

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High fiber cereal, granola, very ripe banana with raspberries from the bowl of them I picked yesterday. All floating in unsweetened almond milk.

 

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Edited by Wait. Wot
Added detail. (log)
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Sprechen Sie Compound Nouns?

 

Btw, 5 years ago I dropped the country of my childhood dreams, Australia, from the list. Researched New Zealand, too, which is no longer a consideration. Besides, we have more or less the same passports, why so much hassle to enter the country?! I only want to go to countries that want me there. So many amazing countries that require no entry requirement hassle and really do value tourists.

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My breakfast is sleep, unless when I'm in Greece!

So hard to find goat's/sheep's milk yogurt at home, here it's the other way round.

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Besides many things Crete is known for, Greeks themselves come to the island for the cheeses. The maps says "feta" but Crete produces many other cheeses that are not common in othe parts of Greece.

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Crispy Fingerling Potatoes & Crispy Fried Egg with Capers, Olives & Breadcrumbs from David Kinch's At Home in the Kitchen.

Potatoes get boiled, smashed flat and fried, eggs get fried in hot oil and topped with a condiment of fried breadcrumbs, capers, olives and thyme. 

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Sorry looking egg apparently encountered a pointy bit of crispy potato and all the runny yolk is all underneath with the potatoes.  Good for eating but sad looking photo!

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