Breakfast 2024

blue_dolphin · June 20

Cabbage and kimchi okonomiyaki from Tenderheart

This recipe adds kimchi to the cabbage in the pancake and uses a gochujang ketchup that I love (ketchup + gochujang + soy sauce + sesame oil) in place of okonomiyaki sauce. I had the pan a bit too hot so that first side is kind of dark but no harm was done.

Senior Sea Kayaker · June 21

A few recent breakfasts.

Shakshuka made with a doubled batch of base that I made a few weeks ago and froze half. Couldn't tell the difference in the finished dish so a keeper.

An egg scrambled with dill and chives, house gravlax, tomato and thinned greens on a toasted WW English muffin.

Neely · June 22

Saturday morning breakfast saw us having scrambled eggs and little breakfast sausages.

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Ann_T · June 22

Moe's breakfast.

Potato Leek soup and toasted sourdough baguette.

C. sapidus · June 22

Creamy scrambled eggs with brats, roasted Poblanos, habaneros, white onion, garlic, and Mexican oregano, topped with cilantro and feta.

Senior Sea Kayaker · June 23

Harvested the first of the scapes yesterday (as well as the first of the lettuces).

Eggs over scapes sauteed with creminis and shitshitos and finished with cilantro and spicy globe basil. With focaccia crusts and blueberries.

Senior Sea Kayaker · June 24

Two egg omelet with a filling of creminis, thinned greens (red kale, beet and chard), green onion, dill and aged cheddar.

Served with toasted focaccia, blueberries and a glass of V8.

blue_dolphin · June 26

Pad Thai

This one was from Kenji's The Wok. After blabbering on at great length as he does, the recipe itself is presented in a way that's easy to follow but it's got too much stuff in it for my taste. The additions of shrimp paste and preserved radish added a lot of salt. I might consider them in smaller amounts.

Miss K · June 26

Strawberry and blueberry smoothie.

AlaMoi · June 26

blueberry pancakes from scratch, and bacon.

old photo - still are just as luscious . . .

blue_dolphin · June 27

I made this recipe for grilled cauliflower steaks with green harissa from Food52:

Then I threw one of those Thai-style crispy fried eggs on top and called it breakfast

rotuts · June 27

@blue_dolphin

there are many ways to cook a breakfast egg

for the ' fryer ' category

crispy fried is the finest . more or less shallow deepish enough too rapidly crisp those edges !

'your looks perfect.

blue_dolphin · June 27

Thanks, @rotuts! This recipe says to heat about an inch of oil into the wok. I had about 1/2 inch and it still worked well to crisp the edges without having the yolk get stuck to the bottom and break!

rotuts · June 27

@blue_dolphin

Its a deep fried egg ,

on the shallow depth for the oil.

but there has to be a notible amount of oil in the pan

and the oil is at the right temp for those crispy edges etc

Ann_T · June 28

Made Moe a second cappuccino to go with just out of the oven Blueberry Muffins.

Neely · June 29

This breakfast can only be known as Mushrooms on toast

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Ann_T · June 29

I had planned to make Chicken Souvlaki for dinner last night and didn't.

So I made it this morning and Moe had it for breakfast and I'm having it for lunch at work.

With Greek Salad and rice.

blue_dolphin · June 29

Yesterday, I made the Nam Prik Noom (Roasted Green Chile Dip from Night + Market to use as a base for the Nam Prik Khee Ga used in tacos I had for lunch. Today, I figured I'd dip in to that jar of Nam Prik Noom and build a breakfast around it. I was worried it would be too hot, and it is plenty spicy, but I enjoyed it all. Everything in my bowl came from the suggestion list at the end of the Nam Prik Noom recipe: sticky rice, raw cabbage, steamed cauliflower and zucchini and an egg - the book says hard boiled but you know I couldn't resist having a jammy one 🙃

I was curious to try the microwave sticky rice recipe in the book and was surprised how well it worked, even in my feeble microwave.

Miss K · June 29

Chocolate chip muffins.

Kim Shook · June 30

@Ann_T – that peameal bacon that you’ve been making is so lovely!

@Miss K – I am fond of box mixes and I love muffins. I like the nice domes you got on those muffins, I need to try that brand!

Still struggling to get caught up and loving all of your beautiful meals. Breakfast a few days ago was just toast, but made with some beautiful sourdough that we got at a Mennonite market that we discovered on a trip to pick peaches:

Another day my breakfast was a massive fail. It was something I saw on a YouTube channel, “Dollar Tree Dinners”. It sounded and looked easy and tasty. It WAS tasty, but not easy and more trouble than it was worth even if it had worked. The basic idea was to make sausage stuffed pancake muffins. And it was clever. You formed raw sausage links into patties, tucked the rounds into muffin tins and baked them. Then you removed the cooked patties and put pancake batter into the tins. The sausage patties went back in and then were topped with additional batter and baked. The result was something that looked like a muffin, but cut open revealed a sausage patty. You were supposed to use maple flavored sausage links and cheese slices to approximate a McGriddle. We don’t find the idea of cheese and maple syrup appetizing, so I skipped the cheese. I had a problem right from the beginning:

These just looked so unfortunate 🤨. She used sausage links that didn’t have casings and it didn’t occur to me to take mine out of the casing. Also, since hers was cheap Dollar Tree sausage, it was much fattier and made more lubrication for the batter (foreshadowing here). I carried on and put them together:

Another problem with using better quality sausage than she used was that mine didn’t shrink a lot and was, therefore, the same size as the muffin cups which meant that the batter didn’t encase the patties. Which meant that this was how mine came out:

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“Came out” is actually what they did NOT do:

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🤬This was the mess that I was left to clean up. SO not worth it. These were presented as a “grab and go” breakfast. Something that you could pop in the microwave and take in the car. Mr. Kim and I both thought that they really needed to be dunked in syrup which made THAT idea a non-starter. Luckily, I had some batter leftover and some pecans in the freezer. I made us a couple of regular pancakes:

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Which were delicious and much less trouble. Breakfast after all that:

A few days ago, breakfast Campari tomatoes on that good Mennonite toast:

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Pancakes and bacon:

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Pancakes and bacon. I used up the pancake mix that I bought to make those failed pancake and sausage muffins. It’s funny – I’ve never used a mix before to make pancakes. Momma used Bisquick, which is about the same, I guess. I never loved them, so I’ve always made mine from scratch. But I have to admit, there’s not a huge difference between these and mine.

Yesterday - 1^st breakfast:

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BEC on an English muffin. Then, because I was hungry about an hour later and this luscious pear was calling to me – 2^nd breakfast:

Also, I was afraid that the croissant was going to go stale 👀.

Ann_T · June 30

Made a curry breakfast.

Baked Chicken Pulao.

Chicken, potatoes and rice finished in the oven.

Moe had it for breakfast and I'm taking some for lunch.

I hadn't made this recently and forgot how good this was.

**Shelby** · June 30

I always read this thread but rarely post because 99% of the time my breakfasts are leftovers from the night before....or a cracker and a piece of cheese lol. But, this is my favorite breakfast when the garden tomatoes get good:

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