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.

 

 

[Shel_B]

A simple breakfast: fresh blueberries with yogurt, made-fresh-this-morning mango-orange juice, Ethiopian blend coffee:

 

 

 

 

Edited Thursday at 04:49 PM by Shel_B (log)

[C. sapidus]

SIL leaves this afternoon so we went out for breakfast at Showroom, another Voltaggio place (used to be Family Meal). 
 

Me: Huevos rancheros with chorizo, frijoles refritos, avocado, tortilla chips, and (hidden) crema. 

 

 

SIL: Avocado toast flight. Mrs. C had bagel with lox, cucumbers, and capers (no pic). 
 

[blue_dolphin]

I need an avocado toast flight in my life!

[liuzhou]

A couple of 肉包 (ròu bāo), minced pork steamed buns.

 

 

 

[blue_dolphin]

Today’s bacon egg and cheese breakfast sandwich was purchased from the local outpost of Rise Southern Biscuits and Rightous Chicken. They are a chain with a whopping 2 locations here in California, one handily located  about 2 miles from my house and their breakfast sandwiches are my guilty pleasure. 

I confess to stealing the photo from their website as I always get a runny egg which was especially messy looking today.🙃. The bacon is always nicely cooked, not flabby, with good smoke flavor, and covers the whole biscuit so you get some in every bite and the cheese is always melty. 

You can see the menu at the link above but won’t actually see all the options unless you pretend to place an order. 
You can get all the sandwiches on a regular buttermilk biscuit, cheddar biscuit, blueberry biscuit or a potato roll. The egg can be fried, scrambled, ❤️runny❤️, or egg white only. Cheese can be American, cheddar or pimento cheese. 
The same options apply to sandwiches with sausage, country ham, fried green tomatoes, or chicken with sauces and more additions for the chicken plus sides like mac & cheese, cheese grits, tots, fried okra, etc.
 

I order online, leave the house and it’s usually ready when I get there. Kinda dangerous. Good thing they are only open until 2 PM as late night munchies could be deadly. They also have ordering kiosks and a few tables for dining in. 
 

As fast food breakfast sandwiches go, I think they’re excellent so give them a try if you see one around. My only complaint pertains to the sausage which needs a harder sear. And the biscuits don’t hold up to wet toppings like fresh tomatoes, avocado, extra sauces, etc so go with the roll if you load your sando up with that stuff. 

 

[rotuts]

@blue_dolphin

 

when I first saw your picture , and nothing else, I thought :  You should start a Chain

 

these really look good.  Id love to have one near me.

 

Its interesting that several chains that have started in the South ( USA ) 

 

migrate North to a limit , than go west rather than further North.