Breakfast 2022

[Ann_T]

On 6/27/2022 at 10:04 AM, Kim Shook said:

 

Nectarine, soft cooked eggs, and toasted Billy Bread.  The eggs were just perfect for me:

They were done with a Cooks Illustrated method where the eggs are placed in boiling 1/2-inch of water over medium-high heat, covered and cooked (basically steamed) for 7 minutes.  Most reliable method I’ve ever tried. 

Great photo.  Perfectly set eggs.

2 hours ago, kayb said:

As attractive as this is, and as much as I want to sample Ann T’s chili, I have to offer that chili should be served with cornbread.

 I know cornbread  served with chili is a thing. Just not my thing. As much as I love cornbread but as a side to chili it

just doesn't do it for me.  In fact toast is actually my second choice.  I think chili is best served with homemade flour tortillas. 

I did bake a cornbread this morning, per Moe's request. He loves it for breakfast. 

 

[blue_dolphin]

Two course breakfast.  First course:  poached egg on toasted sourdough

 

Second course:  Goat cheese and fresh peach on toasted sourdough with mint and a drizzle of hot honey.

[blue_dolphin]

'Nduja, garlic-sautéed baby kale and egg on toasted sourdough

 

[Anna N]

2 hours ago, blue_dolphin said:

'Nduja

Thanks for reminding me about this. I was able to order a jar of ‘Nduja spread. It’s been so long I almost cannot remember the taste so I’m looking forward to it. 

[Anna N]

 

Hard cooked egg on white toast with ‘nduja spread. Olives and  store-bought pickled mushrooms. 

[blue_dolphin]

Started out to make the Ideas in Food fried egg salad sandwich but then pivoted to riff on @Anna N's breakfast,  I fried 2 eggs, cut them up with a spatula right in the pan, melted in some 'njdua and put it on toasted sourdough. 

I would do this again 😋

[Anna N]

3 minutes ago, blue_dolphin said:

Started out to make the Ideas in Food fried egg salad sandwich but then pivoted to riff on @Anna N's breakfast, 

That fried egg sandwich is calling out to me. I’m not a huge fan of egg salad but I can see me making and eating something like that. No ham on hand but I could sub with some mortadella!

 

[blue_dolphin]

Yesterday, I mentioned that Ideas in Food fried egg salad but had not actually tried it, so I did:

I sautéed chopped onion til translucent, added diced country ham and let them cook together over low heat for a bit before cracking in the eggs.  Once they were cooked, I used a spatula to break them up and added a larger spoon of mayo and a smaller spoon of Dijon. This isn't what I think of as egg salad but it's a very good, quick egg dish. 

[Annie_H]

1 hour ago, blue_dolphin said:

Yesterday, I mentioned that Ideas in Food fried egg salad but had not actually tried it, so I did:

Yours looks much better than the link. That is how I make mine. Avoids the steamed egg chore. And the peeling. I do mine low and slow and partially covered. (not a bit fried). Add minced celery and their tender leaves, lots of dill, after a bit cool in a bowl. 

 

Edited July 13, 2022 by Annie_H (log)

[blue_dolphin]

Cooked up a bag of Rancho Gordo Marcella beans this AM for another purpose but started to get hangry so I went with a bowl of Creamy White Beans With 'Nduja, Kale, and Gremolata Breadcrumbs 

Used radish tops instead of kale and added a flatbread from the freezer on the side. 

I think I've made this before. That 'nduja is great for quick, flavorful dishes. 

[Kim Shook]

@blue_dolphin - both courses of your 7/9 breakfast look fantastic, but those incredibly lovely and juicy peach slices keep drawing me back.  I’m getting good tasting peaches, but they just aren’t drippy and juicy like they should be!

 

I have to go back a bit to catch up!  Sunday before last was some lovely things from our drive to Charlottesville and Staunton VA on Saturday:

 

The kouign-amman and the lemon curd “cruffin” were from Albemarle Baking Co. and the mini baguette was from Food of all Nations (a local specialty grocery store).   

 

A week ago Tuesday :

Toast and a deceitful plum.  The plum looked, felt, and smelled ripe.  It was tasteless and crunchy.

 

Friday:

Watermelon and tomatoes on toast. 

 

I had made some sweet lemony biscuits a few days ago to do blackberry shortbread and toasted one up the next day to serve with some seedless blackberry jam we’d picked up in our travels:

 

This morning I was quite a hybrid – NC country ham and a buttered crumpet:

😁

[Kim Shook]

This morning was Dave's Killer cinnamon and raisin bagels:

I'm not a huge sweet bagel fan, but I have a LOT of honey and walnut cream cheese that I mixed up on Sunday.  I didn't use half of what I made and don't want to waste it.  Decent bagels for packaged ones.  

[kayb]

Something of a variation on the Trashy Benedict:

 

Line the bottom of a baking dish with hash brown patties. Top with sausage, grated cheese, and eggs beaten with milk.

 

I learned I do not like the Vermont Maple breakfast sausage links I got from Misfits.

[Ann_T]

Moe's breakfast. Per request.

Local blueberries in milk with toasted baguette.

[Kim Shook]

@kayb – that casserole looks wonderful!  I bet it’d be nice with a dollop of cream gravy, too!  I'd love to have the recipe.  And, most of the time, I am totally with you on maple-flavored sausage.  I’ve had one or two I’ve liked, but most are just not what I want in sausage. 

 

Yesterday was yet another cinnamon raisin bagel with Honey-Walnut cream cheese and a peach:

 

Today:

Farmer’s market blackberries with cream and crumpets – one with butter and honey (thank you, @ElsieD) and the other with strawberry preserves. 

Edited July 23, 2022 by Kim Shook (log)

[blue_dolphin]

English muffin with cashew butter, fresh farmers market peach and chili crisp.  Galia melon on the side.

And yes, the peach really looks like that.  I forgot to ask what variety they are.  Maybe July Flame? If not, it should certainly have flame in it's name!  They're really good with a nice sweet/acid balance. 

[Shelby]

On 7/22/2022 at 11:31 AM, kayb said:

I learned I do not like the Vermont Maple breakfast sausage links I got from Misfits.

Too sweet?  We just ate some of those a few days ago.  Very sweet IMO.

[Kim Shook]

18 minutes ago, Shelby said:

Too sweet?  We just ate some of those a few days ago.  Very sweet IMO.

Yes.  Too sweet - and this is from someone who dips their sausage in syrup.  Some of them have a funny aftertaste, too.  

[Shelby]

46 minutes ago, Kim Shook said:

Yes.  Too sweet - and this is from someone who dips their sausage in syrup.  Some of them have a funny aftertaste, too.  

I was able to eat it....I really liked the texture (I like a "smooth"...or maybe "fine grind" is a better term....NO chunks of gristle or big chunks of meat).  But it was...yeah, too sweet.  Maybe I just don't care for maple sausages.  

[Captain]

7 hours ago, Ann_T said:

blueberries in milk

That's a first for me. Seems quite odd in my brain.🤔

Stunning toast as usual. 

Edited July 23, 2022 by Captain (log)

[heidih]

1 hour ago, Captain said:

That's a first for me. Seems quite odd in my brain.🤔

Stunning toast as usual. 

Me too - I wondered if it was cold or warm milk. hat tiast I agree is the jeal star,

[chromedome]

12 hours ago, Captain said:

That's a first for me. Seems quite odd in my brain.🤔

Stunning toast as usual. 

For me it was one of the definitive childhood summer memories. When blueberries were in season, we'd pick them from the sunny bank across from my grandmother's house (a subdivision now, for lo these many decades) and then have them for breakfast with milk and a sprinkle of sugar. That's the taste of summer for me, to this day. I'll still have a bowl of them at least once each summer, and last year served it to my grandkids (to their delight).

[blue_dolphin]

Spied this Spanakopita Grilled Cheese over on Food52

[Anna N]

18 minutes ago, blue_dolphin said:

Spied this Spanakopita Grilled Cheese over on Food52

I would need to ditch the provolone or replace it but otherwise it looks like a fabulous sandwich. 

[Kim Shook]

@blue_dolphin – Lord!  That is a lovely peach!  And I am definitely making that grilled cheese!

 

@Shelby – completely with you on the fine grind sausage thing.  I detest large grind or gristly sausage.  Probably why I’m not crazy about the bratwurst that you buy raw and cook and prefer the already cooked ones. 

 

This morning:

 

Bread, ham, and potatoes leftover from Saturday’s dinner. Plus, a scrambled egg and some cherries.