Breakfast 2023

[blue_dolphin]

A rather overstuffed browned butter omelet of asparagus, shallot, goat cheese and a bit of Spanish chorizo with tomatoes and toast.

[Ann_T]

I had leftover smoked baby back ribs from last night's dinner.

 

So I made a batch  TBQ sauce and made Moe a pulled pork sandwich for breakfast.

 

 

[Kerala]

What an outstanding page of breakfasts!

Zero skills, but tasted great!

 

[blue_dolphin]

Not a looker, but it hit the spot.  Green eggs and ham quesadilla with sautéed Brussels sprouts, diced country ham, green hot sauce, egg and pepper jack cheese.

I had plans for better accompaniments but after encountering 2 avocados well past their prime, I just dipped this in tomato chutney. 

[C. sapidus]

Even less of a looker, but also hit the spot.

 

 

Spinach, shrimp, eggs, and half-and-half, flavored with onion, garlic, jalapenos, cilantro, thyme, and Mexican oregano. Feta cheese at the end.

 

Originally intended as taco filling but I liked it as is.

[btbyrd]

French omelette with green chili and chives and a tin of Cole’s smoked rainbow trout.

 

[chileheadmike]

We have the grandkids over for Sunday breakfast every week. Gives my daughter and her husband a break and I get to cook for them. My daughter stuck around for overnight yeasted waffles with fried apples and whipped cream. Bacon and a half a ton of fruit alongside.  

 

Clara (foreground) seems to like it. I caught my daughter by surprise.  Gigi is in the back stuffing her face

 

[heidih]

53 minutes ago, chileheadmike said:

We have the grandkids over for Sunday breakfast every week. Gives my daughter and her husband a break and I get to cook for them. My daughter stuck around for overnight yeasted waffles with fried apples and whipped cream. Bacon and a half a ton of fruit alongside.  

 

Clara (foreground) seems to like it. I caught my daughter by surprise.  Gigi is in the back stuffing her face

 

Nice to have the phood you make or others truly appreciated,  and a nice tradition,

[blue_dolphin]

55 minutes ago, chileheadmike said:

We have the grandkids over for Sunday breakfast every week.

 

What a great tradition!  My cousins often have some of their little grands for Saturday night sleepovers and "Papa's pancakes" are a huge highlight!

[Katie Meadow]

20 hours ago, heidih said:

Nice to have the phood you make or others truly appreciated,  and a nice tradition,

Whatever Clara is eating it appears to have put her in a trance. Always a pleasure whether you are in one or watching one. Half the pix of my 2 yr old granddaughters are of them eating, since that's one of the only times they are sitting relatively still.

[blue_dolphin]

Bacon, egg & cheese on a scallion pancake

[Kerala]

Breakfast from a couple of days ago. Leftover roast lamb sliced in slivers, flakes of pecorino romano and a bird's eye chilli finely sliced all wrapped up in a two egg omelette. With a lovely end piece of baguette.

What a time to be alive!

Today's self-explanatory breakfast.

Maybe not so self-explanatory; the bits that are difficult to recognise are avocado and coleslaw. All under lashings of black pepper.

[Senior Sea Kayaker]

This started off as a Western with ham, onion and yellow bell pepper however I threw in two Thai chilis then braved the chilly morning to pick some chives, coriander and zucchini flowers.

Tasted much better than a standard Western.

 

[Smithy]

1 hour ago, Senior Sea Kayaker said:

This started off as a Western with ham, onion and yellow bell pepper however I threw in two Thai chilis then braved the chilly morning to pick some chives, coriander and zucchini flowers.

Tasted much better than a standard Western.

 

 

"Western" what? Do you have a standard "western" sandwich, or were you making an omelette and decided to sandwich it? Looks good, at any rate, but I'm curious about the abbreviated term.

[Senior Sea Kayaker]

On 9/26/2023 at 9:04 AM, Smithy said:

 

"Western" what? Do you have a standard "western" sandwich, or were you making an omelette and decided to sandwich it? Looks good, at any rate, but I'm curious about the abbreviated term.

 

This is a pretty common item, either as an omelet or as a sandwich, consisting of eggs, ham, usually green peppers and onions and sometimes cheese. At least in central and eastern Canada. I think it's also called a Denver omelet.

 

 

Edited September 28, 2023 by Senior Sea Kayaker (log)

[heidih]

2 hours ago, Senior Sea Kayaker said:

 

This is a pretty common item, either as an omelet or as a sandwich, consisting of eggs, ham, usually green peppers and onions and sometimes cheese. At least in central and eastern Canada. I think it also called a Denver omelet.

 

 

Yes Denver is what the diners call it here. Like the zuke bloom add.

[liuzhou]

3 hours ago, Senior Sea Kayaker said:

This is a pretty common item, either as an omelet or as a sandwich, consisting of eggs, ham, usually green peppers and onions and sometimes cheese. At least in central and eastern Canada.

 

First recorded in 1959 in yes, Canada.

 

Quote

a sandwich in which the filling is an omelette containing onion and ham.

 

 

Edited September 26, 2023 by liuzhou (log)

[blue_dolphin]

6 hours ago, Senior Sea Kayaker said:

Tasted much better than a standard Western.

The addition of Thai chiles could make that an East meets Western!  I grew up calling that a Western sandwich also.  Except for my grandmother, who called it a pancake egg sandwich!  

 

After seeing that, I considered making a version with kimchi but ended up making the old standard kimchi avocado toast topped with a fried egg:

 

I'm filing the "Kimchi Western" away under future breakfasts 🙃

 

 

 

[Kim Shook]

@blue_dolphin – that Croque Matthieu looks more than amazing!  Any chance you could distill it into a recipe that you would share?? 

 

I am having some weird physical things happening – almost constant queasiness and bad taste in my mouth.  My burning mouth syndrome is also worsening lately.  So breakfast hasn’t happened much.  Mostly must a piece of toast or chunk of cheese to take my medicines with.  A couple to share:

 

Toasted Lidl croissant with an egg and a surprisingly good peach:

I ate the littermate of that peach this morning and had to eat it over the sink, it was so juicy.  Amazing in late September!

 

A leftover biscuit (frozen) and Diroc pork sausage links:

[blue_dolphin]

1 hour ago, Kim Shook said:

@blue_dolphin – that Croque Matthieu looks more than amazing!  Any chance you could distill it into a recipe that you would share?? 

 

I didn't measure anything but I can tell you what the article said and what I did.  

 

From the LA Times article: 

Quote

 

He starts by cutting the top and bottom off of a baguette, then slicing it through the middle. 

He adds a heap of shredded Gruyère cheese to a nonstick pan. Once it’s melted and bubbly, he places the baguette slices onto the cheese, letting the two fuse together.

After the bread cools, he spreads a thick Mornay sauce onto the crispy cheese and adds a mound of jammy onions. They’re the same onions he features in the restaurant’s signature caramelized onion tart, cooked low and slow for six hours and finished with Madeira and sherry. He layers on slices of Bayonne ham, which taste like a combination of prosciutto and country ham, and closes the sandwich with another piece of baguette crusted with the melted Gruyère.

To finish the sandwich, he adds butter, shallot, garlic and thyme to a pan. Then he adds the sandwich to the pan, engulfing the entire thing in butter, basting it like a piece of Wagyu.

 

 

Croque Mathieu as made by me:

• Bread - I used a TJ's mini ciabatta instead of a baguette
• Grated Gryuère cheese - I used grated Jarlsberg 
• Mornay sauce - I mixed one up by cooking 1T butter + 1T flour 'til golden and nutty, whisking in 3/4 cups whole milk, stirring 'til thickened and adding 2 oz grated Jarlsberg, 1 oz grated Parm and 1 T Dijon mustard and stirring until smooth.  This was way more than needed but making a smaller roux seems silly!
• Caramelized onions - I keep caramelized onions in the freezer, frozen flat in zip-top bags.  I broke off a chunk, warmed them up and was going to put them in pan and add a splash of Madeira and/or sherry but I skipped it.  Maybe next time.
• Bayonne ham - I used prosciutto.  Thin slices of country ham would be excellent. 
• Butter
• Shallot - I just used a few slices
• Garlic - 1 clove, smashed and cut up into a few pieces
• Thyme - leaves from a small sprig

 

I crisped up the mini ciabatta in the oven, cut off the top and bottom and sliced it through the middle to make 2 slabs. 

I heated a non-stick pan and made 2 slab-sized piles of shredded cheese.  Once they were bubbly, I put the ciabatta slabs on top and let them cook 'til the cheese was lightly browned. 

I removed the bread to a rack and slathered a layer of Mornay on each side.  I distributed the caramelized onions on one piece of the bread, topped it with a couple of slices of prosciutto and covered it with the other piece of bread. 

When it comes to cooking the sandwich, I did not "engulf the entire thing in butter," nor baste it "like a piece of Wagyu."   I just used a bit more butter in the pan than I normally would.

I added ~ 1 T butter to a cast iron skillet, added the shallot, garlic and thyme and let them cook a min or 2 before adding the sandwich.  When I was ready to flip, I added a little more butter to the pan.  

The article described it as a 4-bite sandwich so I cut mine up to about that size, which is good because they are very rich and 4 bites is enough!

 

[blue_dolphin]

Following through on my Kimchi Western sandwich.  

Sautéed onions and chopped country ham, added chopped kimchi and the eggs.  On toasted sourdough with avocado and some melty cheese on top. A bit messy due to pan and bread being of different sizes so the kimchi egg pancake got cut, folded and piled on to fit. 

Weird lighting on the toast.  It was nicely browned. 

 

Edited to add that it was good.  I'd make it again with better coordination between pan and bread size/shape.

 

 

Edited September 27, 2023 by blue_dolphin (log)

[rotuts]

@blue_dolphin  

 

that looks delicious.  what is the to-layer ?

 

 

is that the cheese ?

[blue_dolphin]

26 minutes ago, rotuts said:

@blue_dolphin  

 

that looks delicious.  what is the to-layer ?

 

 

is that the cheese ?

Thanks!  It was good.
And yes, that’s the cheese.  I grated some white cheddar (Cabot) and put it on top of the egg, then under the broiler in the CSO just to get it melty. 

[Ann_T]

Split one of yesterday's mini sandwich baguettes

and made Moe a tuna sandwich for breakfast this morning.

Still getting tomatoes from our garden.

[blue_dolphin]

Wok-cooked tomato & scrambled eggs.  Not that anyone needs a recipe for this but I followed one from Kenji in The Wok where he adds a bit of fish sauce to the eggs and it was a nice addition. 

Should be in a bowl with rice but I went with a plate & toast.