Breakfast 2024

[blue_dolphin]

Grilled asparagus, sautéed brown beech mushrooms and a fried duck egg.

[Senior Sea Kayaker]

Simple breakfast: saute creminis and Shishitos, crack eggs over, add fresh chives, pepper and green Cholula. Add a splash of water and steam to desired yolk doneness. Takes the meh out of egg whites.

Served with toasted WW naan and an orange.

 

[blue_dolphin]

Boiled up the last of the duck eggs in the fridge and made them into egg salad"

[C. sapidus]

Huevos manchamanteles redux: fried tortilla, over-easy egg and leftover mole, topped with pickled jalapenos, feta, and Mexican oregano. Complex, spicy, tangy, salty, crunchy, rich, and aromatic. Apologies for the picture framing - apparently I was in a hurry to chow down.

 

[blue_dolphin]

2 hours ago, C. sapidus said:

Apologies for the picture framing - apparently I was in a hurry to chow down.

A plate like that might make me feel pressed for time, too!

 

Cashew Celery from Tenderheart by Hetty Lui McKinnon

Made with teriyaki baked tofu and I added a nice spoonful of chile crisp after I took the photo. 

[Senior Sea Kayaker]

Breakfast sandwich of an omelet with mushroom, green onions, red and green Thai chilis, herbs and cheddar on rye with tomato and lettuce.

 

Edited March 30 by Senior Sea Kayaker (log)

[NadyaDuke]

Leftover stacked enchiladas (see Dinner thread) topped with a traditional egg.

[Kerala]

 

Prosciutto cotto and gorgonzola grilled on toast. A nice supermarket tomato, olive oil, grey sea salt. Very satisfying.

[Kim Shook]

@NadyaDuke – I am extremely judgey about hashbrowns and those Hawaiian ones look amazing. 

 

March 20^th was our 42^nd wedding anniversary.  We took a little one night trip out to what’s called the Northern Neck of VA.  It’s a lovely little area between the Potomac and Rappahannock rivers on the Chesapeake Bay.  Tiny, charming riverside towns and villages.  Interesting stores, antiquing, and surprisingly good food.  We had breakfast on our anniversary at the Kilmarnock Inn where we were staying.  These lovely, tender, still-warm little scones were an amuse:

I got the eggs Benedict:

Probably my all-time favorite breakfast dish.  If it is on the menu, I’m almost always going to order it.  This was really good.  The ham was top quality, the hollandaise the perfect texture and the egg was cooked exactly right:

They put it on a biscuit instead of an English muffin, which would have been fine, but the biscuit was a bit tough – like it had spent too long in a steam drawer.  Mr. Kim got the scrambled eggs with spinach, bacon, onions, and Swiss cheese:

Both breakfasts came with their country style potatoes, which we loved.

 

Went to a great little bakery called Out of the Oven bakery in White Stone and got some goodies, including this pumpernickel loaf:

 

A few meals have featured this including a couple of breakfasts.  For this one, I toasted some slices and served it with what was intended to be a cheese omelet:

It was a mess, but tasted good. 

 

This morning was an orange blossom muffin that I got at Old Farm Truck Market in White Stone last week.  It got buried in the breadbasket and I forgot about it.  I figured it was stale when I unearthed it this morning, but when I heated it on bake/steam in the CSO, it was fine.  Nice crumb and beautifully scented with orange:

A little while later – 2^nd breakfast:

Heavily buttered toast, baked beans, scrambled eggs.

[Kerala]

 

The ciabatta was toasted in the bacon fat seasoned pan. 

[blue_dolphin]

Somewhere or other, @KennethT mentioned that he liked pear slices browned in butter with lots of black pepper so that's what I made.  Maybe a little more caramelized than I intended but still quite excellent. 

The left half of the toast got gorgonzola and the right was Mt. Tam, both excellent with the pear which I will remember as they would be great in a salad or dessert or alongside a nice piece of pork. 

[KennethT]

1 minute ago, blue_dolphin said:

Somewhere or other, @KennethT mentioned that he liked pear slices browned in butter with lots of black pepper so that's what I made.  Maybe a little more caramelized than I intended but still quite excellent. 

The left half of the toast got gorgonzola and the right was Mt. Tam, both excellent with the pear which I will remember as they would be great in a salad or dessert or alongside a nice piece of pork. 

Yes, that was me - but even better is pears sauteed in butter with black pepper and tarragon, then add a bit of cognac and flambe.

[blue_dolphin]

15 minutes ago, KennethT said:

Yes, that was me - but even better is pears sauteed in butter with black pepper and tarragon, then add a bit of cognac and flambe.

 

Noted!  Not sure a breakfast flambé is going to happen, but you never know!

[NadyaDuke]

I had things (fun ones!)  to do that were going to prevent getting lunch today so I made myself an extra hearty breakfast. A good local pork producer sells reasonably priced one pound packages of bacon bits or ham bits and with Easter coming ham seemed appropriate and I snagged one. So breakfast was ham and cheddar scramble with the last of the sourdough my husband made a few days ago. 

 

[Senior Sea Kayaker]

@Kim Shook Now those are nice looking eggs benny.

Two recent breakfasts.

Panettone French toast with cherries and peameal bacon.

Good Friday breakfast plate of house gravlax with capers and dill, pickled herring, egg with chives, rye toast and pickled cucumber and red onion.

Enjoyed with freezer gazpacho and an orange.

 

[blue_dolphin]

Stir-Fried Cauliflower with Capers, Chile and Parsley from Tenderheart by Hetty McKinnon topped with a fried egg

My first time cooking flowering cauliflower, which sounds like an oxymoron, for sure 🙃.  I see it at the farmers market and always thought it would turn limp more quickly compared with regular cauliflower but Hetty said it would stay quite crisp and indeed it did.  The recipe is an interesting mash-up of an Asian ingredient and cooking method with a more Mediterranean flavor grouping (capers, parsley, red onion, olive oil, lemon) and works well.  She suggests tossing this with pasta, adding chickpeas and feta for a salad, serving over rice or topped with a fried egg, as I did here.  Looking forward to playing around with this recipe and flowering cauliflower in general. 

 

[Senior Sea Kayaker]

15 hours ago, blue_dolphin said:

Stir-Fried Cauliflower with Capers, Chile and Parsley from Tenderheart by Hetty McKinnon topped with a fried egg

Looking forward to playing around with this recipe and flowering cauliflower in general. 

 

 

I've never heard of flowering cauliflower and it does sound interesting. I am not a fan of cauliflower and really just consider it bland tasteless mush 🙃.

It does seem analagous to broccoli and broccoli rabe (although I like both I prefer rabe).

 

[Neely]

Hot cross buns for Easter breakfasts. I’m never sure when to serve them so we have them most days sometimes following scrambled eggs. There are choc chip and the plain ones. 

[Ann_T]

On 3/28/2024 at 6:29 PM, Kim Shook said:

 

Kim, I'm not a breakfast fan, but if I have to have breakfast out, it is eggs benedict that I order.   That one looks perfect.  I would also like the scones.  They do look tender. 

Breakfast is served.

 

Made a Thai Chicken Red curry served over rice for Moe this morning.

I'm working today so I'm taking the same for lunch.

 

[blue_dolphin]

I was going to make pancakes and sausage for Easter breakfast but it's cold and pouring rain so Eric Kim's Buttered Gochujang Noodles with baby bok choy did a good job of warming me up. 

 

Edited March 31 by blue_dolphin
to add link (log)

[NadyaDuke]

A mildly special Easter breakfast for the two of us. A repeaf of the ham and cheddar scramble from Friday and Cherry Almond scones from a King Arthur mix. I’m always throwing random mixes into my cart to meet their minimum shipping and have to remember to use them, so a holiday seemed like a good reason.  The KA mixes are more “advanced” - this one calls for cutting in butter and adding salt, egg, and milk, and making the optional glaze from scratch. It also suggested putting the ready to bake pan in the freezer for 30 minutes before baking, which I did. They turned out very tender. Not bakery quality but decent.

 

 

[Kerala]

On 3/29/2024 at 6:17 PM, blue_dolphin said:

Somewhere or other, @KennethT mentioned that he liked pear slices browned in butter with lots of black pepper so that's what I made.  Maybe a little more caramelized than I intended but still quite excellent. 

The left half of the toast got gorgonzola and the right was Mt. Tam, both excellent with the pear which I will remember as they would be great in a salad or dessert or alongside a nice piece of pork. 

I must try this. Every which way. 

[Neely]

Omelette for breakfast, perhaps a little too much soy, but I enjoyed it. 
 

 

[Senior Sea Kayaker]

Breakfast of eggs cooked with onion, finger and Thai chilis and tomato and finished with chives, Italian parsley and pepper served with a hot Italian sausage and the heel of a sour rye bread.

 

[pastameshugana]

On 3/31/2024 at 11:33 AM, Senior Sea Kayaker said:

I am not a fan of cauliflower and really just consider it bland tasteless mush 

 

I am generally of the same opinion, however, I have discovered that in hot-pot, it is one of the finest ingredients. There is a Chinese hot-pot place that we go to regularly, and the Cauli is a must. It absorbs the flavors of the broth incredibly well, and is usually my favorite ingredient to drop in.