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Breakfast 2022

liuzhou

By liuzhou
in Cooking

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caroled

caroled

Posted
Posted
7 minutes ago, liuzhou said:

Scrambled egg on buttery muffins.

 

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my idea of absolute perfection.

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And this old porch is like a steaming greasy plate of enchiladas,With lots of cheese and onions and a guacamole salad ...This Old Porch...Lyle Lovett

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Shelby

Shelby

Posted
Posted
3 minutes ago, Kim Shook said:

@Shelby – In the second picture of your New Year’s breakfast – the far right sausage.  What kind of sausage is that?  It looks really good.

 

Today’s snowy day breakfast:

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Crumpets, New Year’s Day ham, Benton’s bacon. 

It was a sage sausage .  Absolutely delicious. Not too strong, but you could taste the sage.

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First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022

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blue_dolphin

blue_dolphin

Posted
Posted

My plan was to make Jessica's "Trashy Benedict" that @Kim Shook shared in this post. I went to TJ's for some frozen hash browns.  I had some country ham biscuit slices in the freezer but my attempts at Hollandaise for one haven't been stellar so I opted for a lazy way out and plopped a poached egg atop a wedge of TJ's Tarte d'Alsace. 

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Then I ate another wedge without the egg!

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blue_dolphin

blue_dolphin

Posted
Posted
22 hours ago, blue_dolphin said:

My plan was to make Jessica's "Trashy Benedict" that @Kim Shook shared in this post.

 

Well, I didn't get around to it yesterday but....ta-da... I did it today!

IMG_4777.thumb.jpeg.b037091d8986958c15c85488f3a2a56f.jpeg

Frozen hash browns, country ham biscuit slices, poached eggs and Hollandaise, topped with herb salt.

What a delicious feast!  I reserve resolution-making until Chinese New Year 🙃

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MaryIsobel

MaryIsobel

Posted
Posted
8 hours ago, blue_dolphin said:

 

Well, I didn't get around to it yesterday but....ta-da... I did it today!

IMG_4777.thumb.jpeg.b037091d8986958c15c85488f3a2a56f.jpeg

Frozen hash browns, country ham biscuit slices, poached eggs and Hollandaise, topped with herb salt.

What a delicious feast!  I reserve resolution-making until Chinese New Year 🙃

Between this and my sister's recent description of brunch at an Indigenous restuarant in the Okanagan where the eggs benny are served on bannock, I cannot rest until I have something similar. Chinese New Year seems like a good time to make resolutions!

 

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heidih

heidih

Posted
Posted
1 hour ago, blue_dolphin said:

Ooops, I did it again - the hash browns, I mean!  This time topped with creamed spinach and mushrooms and a bit of diced country ham. 

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Lovely and you gave me inspiration. I'm looking at these plump baby bella shrooms and have decent frozen spinach so why did I not think "creamed" Tomorrow creamed with coconut milk as the lubricant and tossed with linguine and topped with poached egg. Funny how our minds work.

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blue_dolphin

blue_dolphin

Posted
Posted

I bought an excellent sourdough from a local baker and have been enjoying it greatly.  

It came with small pots of onion butter and orange marmalade and the instruction that they were to be applied together.  Finally got around to trying that combo and it was delicious.

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heidih

heidih

Posted
Posted
16 minutes ago, blue_dolphin said:

I bought an excellent sourdough from a local baker and have been enjoying it greatly.  

It came with small pots of onion butter and orange marmalade and the instruction that they were to be applied together.  Finally got around to trying that combo and it was delicious.

4906A7B6-F9F1-4FB4-9C61-709B1F1E2EE9_1_201_a.thumb.jpeg.3483f1dd660fc2bb3b0771523b67bea8.jpeg

How would you say the onion butter was made? That sweet/savory combo is my preferred way to enjoy a good toasted bread.

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blue_dolphin

blue_dolphin

Posted
Posted
33 minutes ago, heidih said:

How would you say the onion butter was made? That sweet/savory combo is my preferred way to enjoy a good toasted bread.

I’d say the onions were finely diced, cooked gently to the earliest stage of caramelization - golden but no browning. Then cooled and mixed with softened butter. 

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blue_dolphin

blue_dolphin

Posted
Posted
2 hours ago, Kim Shook said:

@blue_dolphin- your poached eggs are killing me!  How utterly perfect.

 

Thanks!  And thanks for sharing Jessica's "Trashy Benedict" with the idea of putting eggs on those hash browns.  I'd never even tried those hash browns before even though I think I was working at McDonalds when they started selling them.  They're really good.  Kinda like a giant Tater Tot!

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curls

curls

Posted
Posted
On 1/5/2022 at 12:56 PM, blue_dolphin said:

 

Well, I didn't get around to it yesterday but....ta-da... I did it today!

IMG_4777.thumb.jpeg.b037091d8986958c15c85488f3a2a56f.jpeg

Frozen hash browns, country ham biscuit slices, poached eggs and Hollandaise, topped with herb salt.

What a delicious feast!  I reserve resolution-making until Chinese New Year 🙃


For small quantities of hollandaise I use this one yolk recipe from @jackal10 

 

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chefmd

chefmd

Posted
Posted

Steak and eggs, roasted tomatoes for DH.  I turned one steak slice over, it was only cooked on one side and remained nicely rare on the other side.  Tangerine and persimmon.  Persimmon was presented to me by a neighbor and I kept it at room temperature until it became soft.  I ate oatmeal with chili oil and black garlic.  Trying to lose COVID pounds.

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chefmd

chefmd

Posted
Posted

Beans with aromatics (carrots, onion, garlic, ginger) mixed with beef that was used to make stock.  Egg on top.  All that goodness for DH.  Still oats for me due to weight/COVID considerations.

E4102CBD-4C9F-4385-9563-178BE03AB937.thumb.jpeg.66864a130e019255f35687496b25350b.jpeg

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, chefmd said:

Beans with aromatics (carrots, onion, garlic, ginger) mixed with beef that was used to make stock.  Egg on top.  All that goodness for DH.  Still oats for me due to weight/COVID considerations.

E4102CBD-4C9F-4385-9563-178BE03AB937.thumb.jpeg.66864a130e019255f35687496b25350b.jpeg

 

I wish Rancho Gordo would start sending me oats.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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