Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Breakfast 2022


liuzhou
 Share

Recommended Posts

23 minutes ago, BetD said:

Thank you.  I'll have to try making my own someday but that $2.49 price point on the TJ's product isn’t really incentivizing me!  How well do they freeze and reheat?  Do they maintain the crispy flakiness?

Link to comment
Share on other sites

4 minutes ago, blue_dolphin said:

Thank you.  I'll have to try making my own someday but that $2.49 price point on the TJ's product isn’t really incentivizing me!  How well do they freeze and reheat?  Do they maintain the crispy flakiness?

I honestly don’t know, this just came to me in a newsletter today and I haven’t tried yet. I will though, knowing how much you enjoy the TJ ones.

  • Like 1

"There are no mistakes in bread baking, only more bread crumbs"

*Bernard Clayton, Jr.

Link to comment
Share on other sites

25 minutes ago, Kim Shook said:

As long as there are decent tomatoes in the house, I’ll be tempted to have this for breakfast:

IMG_8978.jpg.c8a61fcf956098245fa58d7aedeee3e3.jpg

I meant to ask this before  - am I looking at mayo qon the 'mater - if so why on top?

Link to comment
Share on other sites

Added a splash of cream to yesterday's fiasco, piled it on toasted sourdough and ran it under the broiler with a sprinkle of Parm to turn it into this caramelized (ahem) leek, mushroom and country ham toastie:

8FFF2F41-64E8-404B-A464-8711533EA512_1_201_a.thumb.jpeg.8e4adc01331775206914d3de147483ec.jpeg 

Tasted pretty good. Probably could have gone ahead with the quiche, even if it wouldn't have been the light, bright spring style I had in mind!

  • Like 5
  • Delicious 1
  • Haha 3
Link to comment
Share on other sites

4 hours ago, heidih said:

I meant to ask this before  - am I looking at mayo qon the 'mater - if so why on top?

Honestly this is probably one of those "my mom, my grandma, and my greatgrandma always did it that way" things 😁!  Putting it on the toast would make more sense.  And I seem to remember doing that sometime in the past.  It's really just when I'm on automatic.  And in the morning, I always am!  

  • Like 1
  • Thanks 1
  • Haha 1
Link to comment
Share on other sites

14 hours ago, liuzhou said:

Perhaps an odd choice for breakfast. No apologies

None needed - I'd start my day with a bowl of pasta over cereal - hot or cold - any day of the week!

 

I've been rather remiss about my breakfasts of late.  There was a nice leek quiche with asparagus, mushrooms and red bell peppers. 

84F3572D-89B1-4C67-BBA5-03B5A13D86B2_1_201_a.thumb.jpeg.c01e85b7cf7b25f30977ed2b0af9f3f0.jpeg

This probably accounted for 3 or 4 breakfasts so the last slice gets a second photo:

7A15EA20-B565-430B-A1D5-6C69CC8C6053_1_201_a.thumb.jpeg.2109a49be92795049f9f049e99948076.jpeg

 

Then there was the last pumpernickel bagel from my recent batch.  This one with the dried apricot and thyme cream cheese schmear from Cathy Barrow's bagel book:

EB00B643-B64D-442B-9A4D-A19B1DC1A360_1_201_a.thumb.jpeg.90edcc19272100f0eee316c7d0037209.jpeg

Both were good.  The schmear was not as appealing to me as much as the others I've made from the book.  Perhaps I could have gotten better dried apricots?  Perhaps I don't like sweet stuff so much with my bagels? 

Tuna fish salad on seeded spinach waffle which was one of the last bread-type items in my house on this particular morning:

A5760D2A-4A94-4331-9B4D-F91E346752EA_1_201_a.thumb.jpeg.c754858215052f92cf9aa1a75c1828f6.jpeg

No complaints from me.  I always think of @Anna N when I make something like this because I know she very much dislikes tuna, at least in this form.  I believe I made this more than once before yesterday's bakery run provided me with more options.

Today's breakfast was the same as yesterday's, a roasted mushroom hand pie from a local bakery:

E8F4B440-8274-4371-9FEA-291C2007728B_1_201_a.thumb.jpeg.fff69016a8f184fcb813344af428e427.jpeg

Edited by blue_dolphin (log)
  • Like 5
  • Delicious 3
Link to comment
Share on other sites

14 hours ago, liuzhou said:

Perhaps an odd choice for breakfast. No apologies.

 

Simple bucatini with homemade pesto.

 

61157408_bucatinipesto.thumb.jpg.97ff54a34f0ad5c8df7671546a47b92f.jpg

I love pasta for breakfast! Just another form of carbs (like toast, cereal, waffles...) but more exciting to my palate.

  • Like 2
Link to comment
Share on other sites

1 hour ago, MaryIsobel said:

I love pasta for breakfast! Just another form of carbs (like toast, cereal, waffles...) but more exciting to my palate.

And much like the items you mention, you can always put an egg on it - as I often do!

  • Like 3
Link to comment
Share on other sites

Toasted English muffin topped with butter and marmalade mixed with fresh ginger.

A9ADAAD3-5DCC-416E-A48A-0F53A1A3B70C_1_201_a.thumb.jpeg.d31b4bdd7b3931ec386f7632155c9233.jpeg

This was inspired by the Sandwiches of history guy and I must say that adding freshly grated ginger will really give your marmalade a punch!

 

 

  • Like 5
  • Delicious 1
Link to comment
Share on other sites

Made the recipe for French baked eggs with smoked salmon and tarragon cream from Melissa Clark's Dinner in French and tipped it out onto a toasted English muffin instead of eating it out of the ramekin.

C1682C44-418E-4DD8-86B4-96C1FFB98EE2_1_201_a.thumb.jpeg.cd66f0faf8778272b6158de4d911a934.jpeg

  • Like 10
  • Delicious 1
Link to comment
Share on other sites

I had a beautiful bunch of ramps (my first ramps this year), and took a few of them, along with some leftover potatoes, to make:

 

image.thumb.jpeg.64abbe14c3ec4fa8ab82277edd1bdaab.jpeg

 

This frittata.  And served it for breakfast this morning:

 

IMG_6746.thumb.jpeg.8197660948d71b7eb21db5d1526bf6e0.jpeg

 

With some buttered, toasted rye bread and surprisingly good cherry tomatoes.

  • Like 8
  • Delicious 2

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

@RWood Any chance of the cake's inside view? Nice brunch selections.  My mom used to do the sweet Dutch Baby (powdered sugar + lemon juice)  with bacon alongside. Your savory one really appeals to me.

Link to comment
Share on other sites

 Share

×
×
  • Create New...