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Breakfast 2023

liuzhou

By liuzhou
in Cooking

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NadyaDuke

NadyaDuke

Posted
Posted (edited)

About as fancy as I get on a weekday. Avocado toast on Daves’s killer bread (the small version), with some leftover fresh tomatillo salsa, and an over easy egg.  A scattering of Penzey’s roasted Szechuan pepper and salt, which is one of my favorite lazy cheats. When I worked in an office I kept a jar on my desk.
 

 

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Edited by NadyaDuke (log)
  • Like 8
Duvel

Duvel

Posted
Posted

Family breakfast …

 

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And my mom made these cute seasonal napkin holders … 

 

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  • Like 11
  • Delicious 3
heidih

heidih

Posted
Posted
27 minutes ago, C. sapidus said:

Spinach, cilantro,  feta, and egg with sautéed onion, chiles, ginger, garlic, and fish sauce


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Spring on a plate. Sounds delicious. 

  • Like 1
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NadyaDuke

NadyaDuke

Posted
Posted

Last week my husband wanted to make cast iron pizza and he made enough dough for 5 of them. During the week we produced two cast iron pizzas and three small (quarter sheet size) focaccia. As he says, carbs are his love language! This morning I made avocado toast with some of the last focaccia, and two sunny side up eggs. The toast is topped with an herb salt blend we just discovered and also used on the focaccia. The eggs are topped with TJ’s red and green Hatch chiles because I made of my infrequent trips to Trader Joe’s yesterday and grabbed it along with all my other loot.

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rotuts

rotuts

Posted
Posted (edited)

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' fried ' egg , CSO'd TJ's  multi-grain ( from Fz ) waffle.

 

fried in a little butter , left alone in the pan on high to get a bit of crispy=ness

 

along the edge .

 

the CSO ( being small and sealed ) gets the waffle , from Fz , nice and crispy , 

 

but still w a moist center.

 

Im not a big fan of beurre noisette , and often it turnes into beurre burnt in a flash.

 

worked well enough here .

 

waffle nice change from bread // toasted bread 

 

@NadyaDuke   :  very nice crispy edge on those two eggs !

Edited by rotuts (log)
  • Like 6
blue_dolphin

blue_dolphin

Posted
Posted

Poached egg on roasted cauliflower, tomatoes, parsley and kalamata olives

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The veg recipe is from Ruffage and should have been topped with garlic bread crumbs.  I had a slice of toast instead.

  • Like 12
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Dante

Dante

Posted
Posted
On 3/20/2023 at 3:53 PM, blue_dolphin said:

What are powerhouse eggs? Do they appear in the photo?

 

 

Just scrambled eggs with a splash of tamari and some nutritional yeast mixed in.  

  • Thanks 1
Duvel

Duvel

Posted
Posted

And the last of the Easter breakfasts (pretty much the same as the ones before), featuring my go to: croissant with ham, cheese and egg …

 

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  • Like 7
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blue_dolphin

blue_dolphin

Posted
Posted

Parsnip mash with smoked paprika chili oil, baby kale & pecans from Ruffage

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with a poached egg on top. 

I gotta say this was a pretty good combo of flavors.  The mash is flavored with onion, star anise and orange zest.  The greens were supposed to be arugula, uncooked and dressed with that chili oil but I think the cooked, more bitter greens might be better.  This would be great with seared scallops or roasted chicken thighs.  The egg was a bonus so I could call this vegetable side dish breakfast.  Also, yesterday's poached egg was overcooked so I had to reclaim my poached egg mojo 🙃

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Anna N

Anna N

Posted
Posted
6 minutes ago, blue_dolphin said:

Parsnip mash

Thanks for the reminder that vegetables, mashed or pureed, make a fine base when you don't want/like grains. And I would give a great deal to reach your poached egg perfection. 

  • Like 4

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

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Smithy

Smithy

Posted
Posted
18 minutes ago, blue_dolphin said:

Parsnip mash with smoked paprika chili oil, baby kale & pecans from Ruffage

EB6E626E-271F-478B-9520-50A47A6C8558_1_201_a.thumb.jpeg.e66b3767dd8d8ff35d554d4cd2695d8b.jpeg

with a poached egg on top. 

I gotta say this was a pretty good combo of flavors.  The mash is flavored with onion, star anise and orange zest.  The greens were supposed to be arugula, uncooked and dressed with that chili oil but I think the cooked, more bitter greens might be better.  This would be great with seared scallops or roasted chicken thighs.  The egg was a bonus so I could call this vegetable side dish breakfast.  Also, yesterday's poached egg was overcooked so I had to reclaim my poached egg mojo 🙃

 

I continue to be amazed at your energy and appetite for breakfast! This looks excellent. No way would I want to face making it before, oh, 3 in the afternoon. 😅

  • Like 1
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Nancy Smith, aka "Smithy"
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blue_dolphin

blue_dolphin

Posted
Posted
20 hours ago, Anna N said:

Thanks for the reminder that vegetables, mashed or pureed, make a fine base when you don't want/like grains. And I would give a great deal to reach your poached egg perfection. 

Thanks!  Cauliflower mash is up next!

 

20 hours ago, Smithy said:

 

I continue to be amazed at your energy and appetite for breakfast! This looks excellent. No way would I want to face making it before, oh, 3 in the afternoon. 😅

I wake early and have more energy and ambition in the morning than the rest of the day so it's no effort for me.  And what I make is never particularly involved, unless it's compared with a bowl of cereal.  Breakfast and lunch (sometimes closer to brunch and linner) are my two main meals though I enjoy a cocktail and nibble in the evening.  That nibble could even be a small bowl of Grape Nuts 🙃

 

Pan-roasted cabbage tossed with mustard and apples with Toulouse-style sausage and cheddar from Ruffage

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This was quite good.  The crumbly Cheddar that @Smithy showed us recently would have been great.  The Cabot extra sharp I had was too soft to curl.  Should have planned ahead and made it into frico chips.  

 

  • Like 7
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blue_dolphin

blue_dolphin

Posted
Posted

Cassoulet toast from Susan Spungen's  Open Kitchen, recipe online here.

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I mostly followed the recipe but used Rancho Gordo cassoulet beans and added one of the Toulouse sausages that I cooked for yesterday's breakfast. 

A big bowl of cassoulet is a bit too much for me, but this always hits the spot!

 

  • Like 8
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