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Breakfast 2022


liuzhou
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Oh, those gooey runny egg yolks that everyone is showing off look SO good.  I’m adjusting to some new meds, so I know that my tummy couldn’t take them, but I really want them. 

 

@blue_dolphin – I really love the tea towel.  I’m going to be digging through my recipes to try to find something in my grandmother’s handwriting to do this with. 

 

We recently had a ladies’ breakfast meeting at church, and I made this blueberry breakfast cake to take:

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A good friend made this for us one morning when we stayed with them in Florida and I’ve loved it ever since.  It goes together very easily and holds very well for a few days.  I was afraid I’d messed it up this time because it felt really heavy and didn’t brown very much, but it was perfect inside.  Jessica and I both felt that some demerara sugar rather than white sugar on top would have looked better. 

 

With one thing and another, I haven’t posted much lately, so here are a few recent breakfasts:

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English muffins, scrambled eggs, and canned corned beef – one of many guilty pleasures!

 

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Freezer biscuits – one with honey and butter and the other with ham and blackberry jam.

 

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Freezer waffles and some ham leftover from making the macaroni salad this past weekend.

 

Today:

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Buttered sourdough bagel and ham. 

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5 minutes ago, blue_dolphin said:

Godmother's Egg Salad

I looked at that and tried hard not to turn up my nose as it were. It just seemed to be over the top and not necessarily in a good way.
You generally share your opinion of a recipe that you have made so I’m wondering if you enjoyed this. 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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13 minutes ago, Anna N said:

I looked at that and tried hard not to turn up my nose as it were. It just seemed to be over the top and not necessarily in a good way.
You generally share your opinion of a recipe that you have made so I’m wondering if you enjoyed this. 

I enjoyed my breakfast immensely but the stars of the show were a spectacularly flavorful tomato and the lightly toasted ciabatta. The egg salad was an acceptable condiment that I'm glad I tried but won't make again.

Glad I tried because it doesn't use any mayo, just mixes the broken up, cooked eggs with some olive oil to emulsify the yolks and I was curious how that would work. Fine, though I prefer mayo.

Won't make again because I don't like onions in egg salad.  These were briefly pickled in red wine vinegar and oregano so I was curious if that would be more appealing.  No.  Though I might try adding some of that chopped salami. 

I'm debating what to do with the rest of the egg salad. The author suggests spooning it over boiled potatoes so I think potato salad is not a far stretch. 

 

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4 minutes ago, blue_dolphin said:

The egg salad was an acceptable condiment that I'm glad I tried but won't make again.

Thanks for your explanation. I could imagine it might make a fine potato salad. I am guessing that onion is more acceptable to you in potato salad than egg salad. I find chives acceptable in egg salad but that’s about as oniony as I want to get. I am a fan of raw onions, usually. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Eggs with Smoky Scallion Oil from I Dream of Dinner 

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I've never been a fan of the "egg on yogurt" dishes.  Even when I let the yogurt come to room temp, it seems to cool things off too much but I noticed that Nigella Lawson recommends warming the yogurt to around body temperature and that made all the difference! The recipe called for asparagus, I subbed a sliced portobello mushroom and it made a nice bed for this fresh farmers market duck egg. 

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I was inspired by @blue_dolphin’s egg salad but stuck closely to my usual preparation.

I cooked two eggs in the air fryer (270° for 12 minutes). I peeled them and mixed them with some butter (like blue_dolphin I didn’t fancy mayonnaise this time) and some chopped celery. (A visitor left a large amount of celery in my crisper drawer.) I added a little salt and then opened a can of smoked mackerel and added some of that to the plate. I was quite happy. 
 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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