Breakfast 2025

[Ann_T]

Yesterday's and today's breakfasts for Moe.

Yesterday I made him penne in a tomato basil sauce with Italian sausage.

And today was a beef dip sandwich with homemade fries.

 

 

[C. sapidus]

Merguez sausage, sliced Napa cabbage, and "super-spicy" kimchee, flavored with gochujang and doenjang, then finished with feta cheese and over-easy eggs. Sometimes it is nice to start the day with a breakfast that makes your nose run.

 

Yolk contained:

 

 

Yolk running free:

 

[blue_dolphin]

Toast with Gorgonzola and pears with a sprinkle of toasted walnuts, thyme leaves and a drizzle of hot honey

 

I was debating between toasts, like this, or a grilled cheese version.  Maybe that will happen another day soon. 

 

[rotuts]

@blue_dolphin

 

very interesting combination of flavors.

 

I like them all .  Im going to have to look into this .

 

the hot honey put this over the top for me.

[blue_dolphin]

5 hours ago, rotuts said:

@blue_dolphin

 

very interesting combination of flavors.

 

I like them all .  Im going to have to look into this .

 

the hot honey put this over the top for me.

Pear + Gorgonzola + nuts is a great combo in salads or just for snacking!

[liuzhou]

Part of breakfast. The rest was congee which I've posted 100 times before.

 

差蛋 (chā dàn), Tea egg.

 

 

 

 

Edited October 15 by liuzhou (log)

[Neely]

Tomato omelette for breakfast

 

 

 

[liuzhou]

Hot smoked surgeon with its own
caviar.

 

 

 

 

Edited October 18 by liuzhou (log)

[Maison Rustique]

[Smithy]

i'm not usually much of a breakfast eater, but a friend offered to buy me breakfast this morning because I was driving us to a late morning event. So off we went to At Sara's Table at Chester Creek Cafe in Duluth, MN. For a full perusal of their offerings I recommend visiting their website. The main thing to know is that they focus on good food, locally grown where possible, organically grown (ditto), prepared to order. A sign near the entrance notes that "Good food takes time to prepare". That said, I think our plates were delivered about 15 minutes after we ordered.

 

Here's a small selection of shots from their menus...and I do mean "small" selection because there's a lot to peruse. You can always skip down if you don't want to read them.

 

 

 

 

"Peanut butter mocha" below brought me up short, but hey -- I didn't have to try it!

 

 

 

 

 

 

 

Here is the section from which I ordered:

 

 

I ordered the Florentine Eggs Benedict, and I'm glad I did. Normally those things called English Muffins make me flinch -- I don't like their flavor or texture -- but these had been grilled and crisped in such a way that they supported the stacked food and absorbed the sauces when cut and dredged through the sauces and egg yolk. This is how it arrived at the table:

 

 

Look at the beautiful shape of those poached eggs! And I missed the fact when I ordered that the greens were both spinach and basil in a pesto form. The first bite informed me. It was inspired, I tell you.

 

 

The sauce photo isn't quite as crisp as the as-plated photo, but I want you to see how it all blended together for dredging.

 

My friend ordered eggs over easy and one of the locally-produced sausages, but I forgot to take a picture of his plate. We both had their house coffee (mocha java) without extras.

 

The place has books all over ("available for adoption for a small fee!") and a relaxed vibe, though customers aren't encouraged to linger when the line is as long as it was today. I don't go out to eat often these days, but I think I'll have to make a point of visiting Sara's more often than once every 5 years.

[TdeV]

@Smithy, you had me at Poached Pears and Proscuitto Salad, the first food item on the list.

But, I agree, that Florentine Eggs Benedict was absolutely tops . . . and that's without even tasting it!

[Ann_T]

I had planned on grilling these steaks for dinner last night, but neither of us felt like a big dinner. 

 

Moe had a steak for breakfast.

Grill steak, butter basted local farm fresh eggs, fried potatoes and mushrooms and toasted homemade bread.

[Steve Irby]

I usually start the day with a smoothie but decided to give the blender a day off.  I had a few odds and ends in the refrigerator that became a tortilla de patatas-ish breakfast.  The filling was leftover potato pave, red onion and yellow pepper sauteed in butter and tomato infused olive oil.   I topped the two egg dish with labneh and semi-dried tomatoes.

 

[C. sapidus]

Scrambled eggs with broccolini, white onion, and roasted chile Poblano, finished with thyme, Mexican oregano, and crumbled feta. Still using up produce that I purchased before being away for a few days.

 

This batch of chile Poblano had good flavor and a little heat so I did not use any jalapenos. 🙂

 

[C. sapidus]

House guest arrived with salsa verde from her garden so that inspired breakfast. Chorizo, white onion, spinach, cilantro, and salsa verde, finished with a scrambled egg and crumbled feta. Apologies for the poorly lit cell phone pic.

 

[blue_dolphin]

1 hour ago, C. sapidus said:

House guest arrived with salsa verde from her garden

My kind of house guest! Was she willing to share any salsa verde seeds so you can grow your own? 🙃

 

I confess to eating various combinations of pears, Gorgonzola walnuts and toast on the daily. Sometimes for breakfast, sometimes later in the day with a glass of wine.  The farmers market pears are so nice right now!

[blue_dolphin]

Another round of French toast sticks made from a brioche hot dog bun.

Sausage, banana slices and maple syrup. 

[Duvel]

Breakfast of lazy champions, Sunday “hangover”* edition …

 

Couple of extras …

 

Spicy 🌶️

 

 

___
* of course I wasn’t hung over. But my former self, that occasionally was, would have enjoyed this tremendously, too …

[C. sapidus]

Leftover apple crisp for breakfast. Mrs. C made it with equal parts apples and crisp - the perfect ratio.

 

[blue_dolphin]

I almost copied @Duvel with a pack of noodles but went with something even easier - poached eggs on toasted sourdough “buttered” with 'nduja