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Breakfast 2023


liuzhou

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Croissant with Comté, bacon and a fried egg. Sorry, no money shot of the egg yolk oozing out - by the split second the yolk molecules needed to overcome their inner viscosity after the releasing cut the whole croissant had already been consumed 🤭

 

83256DAB-BCB7-42F6-8175-7FAAE5C70DA1.thumb.jpeg.006de758061dfc6c6746a1edfb2b05df.jpeg

 

 

 

Edited by Duvel
Without (the „before“) picture we know it didn’t happen … (log)
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On Friday, I dropped Jessica off at work at her (temp 😔) job and ran errands for almost 5 hours without eating.  Noticed a first at the Kroger bakery - a blackberry/lemon muffin.  I thought it sounded like a wonderful combination.  Well:

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Sigh. 

 

Today:

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Ham, egg, and cheese on a Lidl croissant.  (More cheese and pig, @&roid!)

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068281C6-7835-4706-AA8F-2F20741F141C.thumb.jpeg.da6753c23c7eb269d9b0cb013560ed86.jpeg

 

Tagliatelle with jarred tomato-sausage sauce and some Parmesan. 
For further details See

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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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27 minutes ago, Anna N said:

068281C6-7835-4706-AA8F-2F20741F141C.thumb.jpeg.da6753c23c7eb269d9b0cb013560ed86.jpeg

 

Tagliatelle with jarred tomato-sausage sauce and some Parmesan. 
For further details See

 

It looks delicious, despite the disaster. 

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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20 minutes ago, Smithy said:

It looks delicious, despite the disaster. 

You may or may not notice that I rarely post a pasta dish. I am not a fan. I am especially not a fan of one that is tomato based. (A lifetime of Indifferent bowls of spaghetti and meatballs.) Sometimes I leap onto an idea without really considering if it's appropriate for me. This was OK but not something I care to repeat.  

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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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1 hour ago, Ann_T said:
Breakfast for two.
Bought these wonderful buns from a Victoria bakery yesterday and decided
ToastedBaconandTomatoSandwichesBreakfastMarch14th2023.thumb.jpg.dd2a64862b5593c1303d40f8893ecf81.jpg
to make toasted bacon and tomato sandwiches for breakfast.

 

Looks tasty! Although I expect some of your delicious bread would have been an improvement. 😁

 

I am most impressed with the tomatoes, though. They look remarkably good for this time of year.

 

Do looks deceive? 😉

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In the header notes for the Cracked Green Olive and Armagnac Prune Relish in Taste & Technique, Naomi Pomeroy says the relish was inspired by the chicken Marbella in the Silver Palate Cookbook so I tossed the relish with some chicken and loaded it onto a toasted baguette:

C6B59789-D180-4529-88A0-6D03063120A9_1_201_a.thumb.jpeg.2ceab869814195f0bef49c0105b1f2ff.jpeg

 

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Finally all caught up reading five days of posts. Looks like we'll be snowed/iced in today so a quasi lazy day.

Some recent breakfasts.

 

Eggs, tomatoes, toasted naan and blueberries:

 

EggsNaanTomatoandBlueberries.thumb.JPG.9ee3363ee110245b315eae5968460037.JPG

 

Soft scrambled eggs over leftover pan fried noodles, peas and mushrooms, sausage and orange and grapefruit:

 

EggsMushroomPeasSausageandNoodles.thumb.JPG.423e3461ff4a8a29655c4a6a9063e169.JPG

 

Maple french toast with blueberries and blood orange:

 

FrenchToastwithBlueberriesandBloodOrange.thumb.JPG.8ce781506f5594eb136b7cd33251c92c.JPG

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'A drink to the livin', a toast to the dead' Gordon Lightfoot

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Hominy w/peperonata + arugula from Grist made with escarole instead of arugula.

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The first time I made this, I used Vivian's Red Weapons instead of peperonata and I thought it was fabulous.  Today, I made a small batch of the peperonata from the book.  The peppers are lovely and sweet but the recipe is very simple and mild so the overall dish lacks the acid I think it needs.  I ended up drizzling a few spoons of Red Weapons over the top and that did the trick. 

I'm still a fan of using hominy in a salad like this but it needs to be dressed with some thing punchy. 

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Omelet with mushroom, green onion and blue cheese. Toasted ciabatta with apricot jam and the obligatory blueberries.

I used a minimal amount of blue cheese so it was a backdrop rather than a dominant taste which worked out very well.

 

MushroomGreenonionandBlueCheeseOmelet.thumb.JPG.a4f1cee4245d44e08bcb4bcc3df24e7c.JPG

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'A drink to the livin', a toast to the dead' Gordon Lightfoot

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Caramelized Lentils du Puy from Taste & Technique with a boiled egg

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There's a fair bit of faffing about in the lentil recipe, as there is with most recipes in the book, but they do taste good. 

 

 

Edited by blue_dolphin
typo (log)
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6 hours ago, Ann_T said:
SundriedCherryTomatoandCheddaromeletteMarch17th2023.thumb.jpg.6d95020a33cd6d3ae0dc207a6fc81d28.jpg
Made Moe a sundried cherry tomato and cheddar omelette.
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Found these semi dry cherry tomatoes at a specialty store in Victoria and will pick up another jar next time we go into town.
SundriedCherryTomatoes.png.513c6d1be76e4b204f909610817f351c.png
Amazingly good.

 

I think it's hard to beat the combination of tomtoes (sun-dried or not) and cheddar, and your omelette looks delicious. What was especially special about these particular tomatoes?

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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BCA73E04-7EEA-4FF2-8BA3-9F749313C7BD.thumb.jpeg.6a8feca08b0647ab01b66f71099cfa1b.jpeg

 

Leftover kimchi soup with lots of rice. 

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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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1 hour ago, liamsaunt said:

I baked two Ina Garten recipes for other people's breakfast yesterday.  A loaf of soda bread that I made for my Dad (I left out the orange zest)  Irish soda bread

 

inassodabread.thumb.jpg.90cf50ea45c660e637fd5f19c26da54a.jpg

 

and a blueberry breakfast cake for my niece.  blueberry ricotta breakfast cake

 

blueberrybreakfastcake.thumb.jpg.a84058876bab3f40582e97c7a515d067.jpg

 

I haven't tasted either but hopefully they are good.

My all-time favorite soda bread is this one from KAF.  

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