Breakfast 2021

[blue_dolphin]

@Kim Shook, I'm glad you liked the drop scones - yours look delicious and your poached eggs are perfection and reminded me that I hadn't had one in quite a while. 

Poached egg on leftovers: red beans & rice and some zucchini

Crappy photo but satisfying breakfast!

[Ann_T]

Moe's breakfast. 

 

 

Toasted bacon and tomato sandwich on a split baguette.

[Kim Shook]

23 hours ago, Ann_T said:

Moe's breakfast. 

 

 

Toasted bacon and tomato sandwich on a split baguette.

That is gorgeous, @Ann_T.  I had a toasted baguette for breakfast, but it wasn't like that!  Mr. Kim has virtually run off to live with @Shelby and Ronnie many times over the years.  Just lately he's been noticing your posts and I think he's run off from @Shelby to come live with you and Moe!

 

Yesterday’s breakfast was just some toast from the loaf of bread machine bread that I made:

 

Today:

Toast from last night’s baguette and the last of the lovely red pears from Jessica’s final produce box. 

[liuzhou]

Sausage, fried egg, flatbread, mustard. Would've liked a fried tomato, but didn't have any.

 

 

 

[Kim Shook]

ET bagel with smoked salmon cream cheese, Benton’s bacon, and a successful IP egg!

Mr. Kim had an egg before I woke up and said it was just fine - no green.    

[liuzhou]

Sausage, fried tomatoes and poached egg. Bread was lurking stage left.

 

 

 

[Kim Shook]

Benton’s bacon and poached eggs on rye toast:

[Ann_T]

I presalted a prime bone-in NY Strip steak two days ago. Was suppose to be last night's dinner.

 

That didn't happen so I cooked it for Moe's breakfast this morning.

Served with butter basted farm fresh eggs and potatoes roasted in the CSO. I'm working today so this should keep him going all day.

He only ate half the steak so at some point he will probably have a steak sandwich.

[liuzhou]

Back to basics. Boiled eggs with flatbread.

 

[Ann_T]

I made Moe a steak sandwich for breakfast using the leftover steak he didn't finish yesterday.

Tried something different and made the French Fries in the CSO (Steam oven) instead of frying. Really happy with the way they turned out.

Grilled a half baguette, topped with the sliced steak warmed up in a little beef gravy and topped with fried onions and mushrooms.

[heidih]

20 minutes ago, Ann_T said:

I made Moe a steak sandwich for breakfast using the leftover steak he didn't finish yesterday.

Tried something different and made the French Fries in the CSO (Steam oven) instead of frying. Really happy with the way they turned out.

Grilled a half baguette, topped with the sliced steak warmed up in a little beef gravy and topped with fried onions and mushrooms.

Mushroom envy here. I wonder if part of your french fry success is that you used an adequate amount of oil. I've seen people go so low cal crazy they might just as well have nuked them from raw. 

[Ann_T]

@Heidih,  I didn't use much oil. Just drizzled a little olive oil over the potatoes and tossed.   You can see that there isn't much on the parchment that they were cooked on.

 

[Kim Shook]

@Ann_T – love the look of those fries.  I’m going to be trying that.

 

This morning:

IP egg, blackberries, ET bagel with smoked salmon cream cheese. 

[Anna N]

4 hours ago, Ann_T said:

Tried something different and made the French Fries in the CSO (Steam oven) instead of frying.

Would you mind elaborating?

[Ann_T]

7 hours ago, Anna N said:

Would you mind elaborating?

@Anna N nothing special.  I just cut the potatoes into fries instead of wedges or cubes, tossed with just a little  olive oil, salt and placed them on parchment lined pan.  I preheated the oven on regular convection bake (450°F)

while cutting the potatoes and when they went into the oven I switched to the Bake steam setting (450°). After about 15 minutes I turned the fries over and cooked another 15 or 20 minutes.  

They were nice and crisp on the outside and soft on  the inside.

Edited February 20, 2021 by Ann_T (log)

[Kim Shook]

Mr. Kim brought doughnuts home this morning:

[shain]

Toast, ricotta, mulberry preserve, a bit of rose water.

The tree is already in blossom and we still have so much preserved and frozen.

 

 

[Ann_T]

I want @Kim Shook's breakfast.  

 

Baked buttermilk biscuits that morning and  made

Moe a breakfast sandwich with sausage, egg and cheese. 

 

 

[kayb]

I made biscuits this morning as well. Sadly, mine did as mine have been wont to do lately -- didn't rise worth a flip. Baking powder is fine, baking soda is fine (both work well in other applications). I don't twist the cutter as I cut them out. All I can figure is I'm patting my dough too thin. How thick are your unbaked biscuits?

 

I would add the kids had no issues with the taste, disposing of several with sausage gravy and scrambled eggs. I didn't eat them, as they were made with regular flour.

 

[Ann_T]

4 hours ago, kayb said:

All I can figure is I'm patting my dough too thin. How thick are your unbaked biscuits?

@kayb, I don't measure but it would be between 1/2" and 3/4" thick.

[kayb]

That's the range mine are in. Don't know why the dang things don't rise.

 

[shain]

Hamminados egg (egg baked overnight) with Japanese rice, Lo Gan Ma chili oil with fermented beans, a bit of black rice vinegar. Sooo good.

[scubadoo97]

Breakfast was an over easy fried egg on a piece of cornbread 

[blue_dolphin]

Finding an inadvertently frozen package of tofu in the fridge and mushroom in need of using, I mixed up the spice mix from the chorizo recipe in Josef Centeno's Amá and made a tofu-mushroom version.

Scrambled some of that up with a couple of eggs for today's breakfast.

Not as good as the porky version, of course, but quite acceptable and certainly not as over-the-top in sodium as commercial soyrizo types tend to be.  

Edited February 22, 2021 by blue_dolphin
photo (log)

[Ann_T]

I made puff pastry before leaving for work yesterday with the intention of baking these little puff pastry tarts with eggplant.

Plans changed so I made them this morning for breakfast.

 

Puff pastry was topped with creme fraiche seasoned with fresh garlic, salt and pepper and topped with fried eggplant, roasted tomato and a dollop of pesto sauce.