Breakfast 2023

[blue_dolphin]

Another Nigella-inspired breakfast.  I made her spinach with anchovies and cream, spooned that over toast and topped with a fried egg.

[C. sapidus]

 

Ejotes con huevos (green bean with eggs) mostly from Suana Trilling's 'Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico.'

 

Never made this before but my improvised green bean and egg concoctions are pretty darn similar.

[blue_dolphin]

Poached egg on toast slathered with anchovy butter

Credit to Nigella, who manages to squeeze at least half a dozen variations of this into a single paragraph in the, "A is for Anchovy" essay in her book, Cook, Eat, Repeat.

[blue_dolphin]

Another of Nigella's anchovy musings prompted today's breakfast: Scotch Woodcock

Toast, spread with anchovy butter, topped with softly scrambled eggs and more anchovies.

[Kim Shook]

This morning:

ET bagel, cream cheese, and Trader Joe’s Slightly Smoked Salmon.

[Ann_T]

Moe's breakfast.

Bowl of homemade Tomato bisque soup with my homemade rye bread toasted.

[C. sapidus]

Leftovers became pipian rojo tacos

 

[Kim Shook]

Some of the almond Kringle I got at Trader Joe’s and bacon:

My bacon looks weird.  I think I over-crisped it in the microwave.  

[Ann_T]

I felt like something sweet this morning so I baked Butter Tarts.

Made with Maple Syrup.

Had two for breakfast. 

[blue_dolphin]

I also had a rare, sweet breakfast. An apricot fruit pocket (aka jelly donut) from Viktor Benês Bakery was amongst the leftovers from a holiday gathering yesterday. 

I was going to have just one quarter but I've just made another cup of coffee to have with a second one!

[Shelby]

3 minutes ago, blue_dolphin said:

I also had a rare, sweet breakfast. An apricot fruit pocket (aka jelly donut) from Viktor Benês Bakery was amongst the leftovers from a holiday gathering yesterday. 

I was going to have just one quarter but I've just made another cup of coffee to have with a second one!

You have to.  It'll get stale.

[C. sapidus]

Those butter tarts look scrumptious @Ann_T

 

Dry-fried mushrooms, roasted Poblano chile, and leftover pork loin with onion, garlic, chiles, cumin, and black pepper. Finished with cilantro, Mexican oregano, Meyer lemon, and Salvadoran crema.

 

Obligatory runny egg shot 🙂

[Ann_T]

I had a boneless chicken breast with skin on that I had intended to stuff with mushroom duxelles for last night's dinner.

That didn't happen because we had pizza instead.

So I cooked it this morning for Moe's breakfast.

Seasoned with one of Hot Mamas salt free rubs, pan fried and finished in the oven.

Served with mashed potatoes, sautéed zucchini and gravy.

[blue_dolphin]

Beans on toast

I made a batch of the roast red peppers with anchovy dressing from Nigella's Cook, Eat, Repeat, stirred in some Rancho Gordo large white limas and spooned it over a slice of toast.

 

[pastameshugana]

16 hours ago, blue_dolphin said:

Beans on toast

I made a batch of the roast red peppers with anchovy dressing from Nigella's Cook, Eat, Repeat, stirred in some Rancho Gordo large white limas and spooned it over a slice of toast.

 

 

Look great! Although 'beans on toast' seems very generous to the toast at hand.

 

Looks more like 'beans hiding their friend toast so the teacher can't find him.'

[Senior Sea Kayaker]

Egg, blood sausage, spinach, aged cheddar, green onions and green Cholula on toasted sour rye.

Finally found a decent rye bread.

Potato and aged cheddar omelet with toasted rye and pepper jelly (sorry for the poor focus).

 

[Ann_T]

On 12/10/2023 at 12:40 PM, blue_dolphin said:

I made a batch of the roast red peppers with anchovy dressing from Nigella's Cook, Eat, Repeat, stirred in some Rancho Gordo large white limas and spooned it over a slice of toast.

Great photo.   Looks so pretty.

 

 

Made Moe a tomato bacon omelette for breakfast with toasted English Bloomer Bread.

[Kim Shook]

Breakfast was the last of the biscuits leftover from the ones we ordered for our Episcopal Church Women Christmas party last Saturday:

Still really good.  

[liuzhou]

I decided I wanted a change from my usual century egg and pork congee, so I ordered this seafood and shiitake congee. The seafood was shrimp and although the taste was OK (once I added some salt) the porrdge was way too thin. I've had thicker cups of tea!

 

Huge disappointment.

 

 

 

[Tropicalsenior]

21 minutes ago, liuzhou said:

The seafood was shrimp

That reminds me of the Campbell's chicken noodle soup that we used to get when I was a kid. We used to have to take turns to see who would get the one piece of chicken that was in it.

Edited December 15, 2023 by Tropicalsenior (log)

[liuzhou]

1 minute ago, Tropicalsenior said:

That reminds me of the Campbell's chicken noodle soup that we used to get when I was a kid. We used to have to take turns to see who would get the one piece of chicken that was in it.

 

There was plenty of shrimp, although you can only see one in my picture. They were however, somewhat over-cooked.

[JoNorvelleWalker]

2 hours ago, Tropicalsenior said:

That reminds me of the Campbell's chicken noodle soup that we used to get when I was a kid. We used to have to take turns to see who would get the one piece of chicken that was in it.

 

Still tasted good though!

 

My complaint with Campbell's is they've discontinued too many soups I like, such as pepperpot and chicken mushroom chowder.

 

[Ann_T]

I had planned on roasting a small chicken for dinner last night.

And I knew I wouldn't have time to make a dressing when I got home from work , so I cheated and bought a box of Stove Top.

Works in a pinch especially if you prepare it using chicken broth instead of water, and extra butter.

But Moe wasn't very hungry last night so instead I made a pot of Stracciatella soup.

A quick and easy soup to make.

And I roasted the chicken this morning.

Moe is having it for breakfast and I'll take a roast chicken dinner to work for lunch.

 

Mashed potatoes, store was out of rutabaga so went with small white turnips and some really tasty tiny Brussel sprouts. 

 

Good thing that the rest of the meal was very low sodium because the same can't be said for the Stove Top.

[rotuts]

packaged stuffing mixes do indeed pack a sodium punch.

 

I used to use Pepperidge Farm cornbread.  checked the package and was quite surprised on the amount.

 

too bad the companies don't offer lower salt versions.

[blue_dolphin]

French toast made from December's bread of the month from a local bakery. 

 

Ingredients for the bread are:  Flour, Stiff Levain, Rye Flour, Dried Apricots, Dried Black Mission Figs, Dried Cranberries, Pecans, Hazelnuts, Walnuts