Breakfast 2025

[blue_dolphin]

Yesterday, Eating History posted this on Facebook from 1920's “The calendar of sandwiches & beverages: 365 delicious, savory, and sweet sandwiches and beverages.”

 

I'm completely unprepared for today’s lamb sandwiches so I mashed up yesterday's and tomorrow’s sandwiches and had a broiled frankfurter and fried egg sandwich for breakfast.

[C. sapidus]

Last of the Oaxacan chorizo with roasted orange bell pepper and an over-easy fried egg. Sauce was a paste of long red chiles, shallot, garlic, and cumin, plus the last of the "super spicy" kimchee, fish sauce, and a squeeze of lime.

 

Mrs. C is going back to the fishmonger - I hope they have more chorizo.

 

Edited July 28 by C. sapidus
grammer (log)

[Ann_T]

I had leftover filling from the cabbage rolls which was heavy on the pork.

So I made stuffed zucchini, fried and then simmered in a tomato basil sauce.

This was intended for last night's dinner but ended up as Moe's breakfast this morning served over penne.

I'm going to take the same for lunch.

[C. sapidus]

Eggs with Poblano chile rajas and chorizo, flavored with shallot, bird chiles, garlic, feta cheese, cilantro, and Thai basil. Cucumbers and corn tortillas

 

[blue_dolphin]

Toasted crumpet spread with plenty of butter and ginger preserves. July Flame peach from the farmers market. Black coffee.

[Smithy]

12 hours ago, blue_dolphin said:

Toasted crumpet spread with plenty of butter and ginger preserves. July Flame peach from the farmers market. Black coffee.

 

This really makes me regret traveling right now. There are actually good nectarines in the Duluth grocery stores right now. i've been enjoying them -- and, to my chagrin, I left the last one in the refrigerator the day I left! (I notified a friend to go enjoy it.) The good news is that I'm going through Colorado and New Mexico. Maybe I'll be able to score some good peaches along the way. I still dream of the lug of Palisade peaches I picked up one year.

[Ann_T]

@blue_dolphin perfect toast on your breakfast sandwich.

 

Moe's breakfast.

I still had half the small Sterling Silver roast from a couple of days ago so I put it in the Breville PC this morning

and turned it into a pot roast.

Made Moe a couple of small sandwiches on homemade rolls.

[blue_dolphin]

Braised Romano beans with anchovy, chile flakes, and fancy olive oil from Sunlight and Breadcrumbs by Renee Erickson with a fried egg on top.

A very luxurious and flavorful version of these silky beans!

[blue_dolphin]

Toast, spread with Silver Goat chèvre, topped with black mission figs.  Toasted walnuts on the side. Figs & walnuts both from the local farmers market.

[blue_dolphin]

A modified recipe for cheese on toast with spring onion, honey and Urfa butter from Mezcla by Ixta Belfrage

 

In the book, it’s called Giant Cheese on Toast and is made with a whole loaf of focaccia or sourdough, sliced in half horizontally so it’s kind of like a cheesy bread pizza. 
I went with something more modest in scale 🙃

[AlaMoi]

put together a DIY eggs benedict kit

 

after the glue dried . . .

[blue_dolphin]

Leftover Trader Joe's Tarte d'Alsace, reheated and topped with a fried egg

[Neely]

Bacon and scrambled eggs for breakfast 

[liuzhou]

Home made 小笼包 (xiǎo lóng bāo), Xiaolongbao. Served with a soy sauce and Zhenjiang black vinegar dip. Usually served in eights, that being Chinese culture's luckiest number.

 

 

 

[Ddanno]

26 minutes ago, liuzhou said:

Home made 小笼包 (xiǎo lóng bāo), Xiaolongbao. Served with a soy sauce and Zhenjiang black vinegar dip. Usually served in eights, that being Chinese culture's luckiest number.

 

 

 

 

Ooh are those the soup filled ones?

[liuzhou]

15 minutes ago, Ddanno said:

 

Ooh are those the soup filled ones?

 

No. Most XLB aren't. Soup filled are more correctly called "汤包 (tāng bāo, literally 'soup buns').“  I wrote more about this here.