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Breakfast 2025

liuzhou

By liuzhou
in Cooking

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YvetteMT

YvetteMT

Posted
Posted

Headed out for an atv ride and then a pig roast for dinner.  This should hold us for awhile today-

Chicken sausages, potatoes, eggs scrambled with ham and onion. 

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Hunter, fisherwoman, gardener and cook in Montana.

Shel_B

Shel_B

Posted
Posted (edited)
6 hours ago, YvetteMT said:

Headed out for an atv ride and then a pig roast for dinner.  This should hold us for awhile today-

Chicken sausages, potatoes, eggs scrambled with ham and onion. 

20250621_095131.thumb.jpg.9400a07709ea6894913fd2ed299935ac.jpg

 

So many of your breakfast images remind of the days I was hanging out in Chinook, and working on a small ranch in exchange for room and board.  Early in the morning my friend Rick and I would join Gay Stern, the ranch owner, his family, and a few local cowboys for breakfast. It was always a hearty breakfast with venison steak and homemade  biscuits and pie putting in frequent appearances.  Emma, Gay's wife, did the cooking.

 

One morning, after about a week of breakfasts, Gay surprised us by asking Rick and me what we wanted for breakast. Usually, breakfast was just served and we'd eat what was provided. I enthusiastically replied, "Venison steak and eggs, home fries, and biscuits."  Gay laconically responded, "That sounds great. Go make it." I was surprised, but Gay was correct. We weren't putting in our share of help for breakfast. From that point on, I'd cook for the gang at least once if not twice a week. And I soon learned to cook venison properly. Thank you, Emma.

Edited by Shel_B
Spelling, punctuation, grammar (log)
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 ... Shel


 

YvetteMT

YvetteMT

Posted
Posted

@Shel_B my breakfasts are always as little fuss as possible! I can't be bothered with it 90%of the time, mornings are not for complicated things in my world. While i love the pretty plates of pastries, Im lucky to get coffee made. I've threatened more than once to quit my real job and become a camp cook in the back country, and then i realize I'd have to get up and get to cooking immediately and change my mind. 

Today- omelet with cheese and black olives (ham and cheese for partner), bacon and hashbrowns. And strawberries picked while covering beds last night to protect from the frost.

20250622_100743.thumb.jpg.a4cea36dc73ee86f2d1616df7193f424.jpg

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Hunter, fisherwoman, gardener and cook in Montana.

Ann_T

Ann_T

Posted
Posted
Today's bake and Moe's breakfast.
 
Baked small size baguettes with a dough that had been given a 5 day cold fermentation.
Sourdough with 100g of whole wheat added to 700g of bread flour.
509630364_24011252381841216_3871889141493423203_n.jpg?stp=cp6_dst-jpg_p350x350_tt6&_nc_cat=111&ccb=1-7&_nc_sid=127cfc&_nc_ohc=fEd_UWWeS0UQ7kNvwEyx9_p&_nc_oc=AdkN4VTRPuiWw2RNa_iTJT2K_kjpuWesimFfxyaLfjkDT9UxLRshDErzhOlqvqx7aBtG1OQAzjw24p4FBBfr2Xwi&_nc_zt=23&_nc_ht=scontent.fyvr3-1.fna&_nc_gid=8Or6-ZjfoarVabGJkdCpQg&oh=00_AfNON60trV2Q-1eag29UDSpsfxUsw_RO7N445RGS5It9wA&oe=685E37FA
 
For breakfast, Moe had pasta with our favourite Italian Sausage and rosemary sauce.
I also made him some garlic bread to have with his pasta.
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

Neely

Neely

Posted
Posted

Last Saturday I went to children’s football with my older grandsons and after we had breakfast/brunch at a cafe. 
 

My Okonomiyaki with cabbage, fried egg and smoked salmon with two sauces. 

IMG_5663.jpeg.7788f0849f165d189e0b08eead693ad3.jpeg

 

 

A breakfast bowl with poached egg

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The children had grilled cheese on toast while also sharing our meals. The 3 year old said ‘“I like Okonomiyaki” pronouncing it perfectly. Proud grandparent story but it is breakfast cooking related. 

IMG_5661.jpeg.83030fd5da32ea95b9b98b15e8baa3fb.jpeg

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Shel_B

Shel_B

Posted
Posted (edited)
On 6/22/2025 at 9:34 AM, YvetteMT said:

@Shel_B my breakfasts are always as little fuss as possible! I can't be bothered with it 90%of the time, mornings are not for complicated things in my world. While i love the pretty plates of pastries, Im lucky to get coffee made. I've threatened more than once to quit my real job and become a camp cook in the back country, and then i realize I'd have to get up and get to cooking immediately and change my mind. 

Today- omelet with cheese and black olives (ham and cheese for partner), bacon and hashbrowns. And strawberries picked while covering beds last night to protect from the frost.

 

@YvetteMTThere's no way I could spend the time or the effort to make some of the breakfasts I see here, as much as I enjoy seeing them and would, on occassion, enjoy eating them.  If I want a "big plate" breakfast, I'll go out to eat, although I've not done that in a very long time.

 

The bacon on your plate looked gorgeous.  I suspect it's something you made.  The folks I stayed with in Chinook had bacon that looked quite similar. 'Twas delicious, even after surviving my cooking.

Edited by Shel_B (log)

 ... Shel


 

Shel_B

Shel_B

Posted
Posted
21 hours ago, blue_dolphin said:

Pineapple kimchi fried rice with salmon

IMG_5170.thumb.jpeg.5df323f83e01f85be730623f34003325.jpeg

Your yellow plate reminded me of some neat plates that I have squirriled away and that I might want to use when having dinner with a guest next week.

  • Like 1

 ... Shel


 

blue_dolphin

blue_dolphin

Posted
Posted (edited)

Smoked Salmon and Cream Cheese Pizza from Pizza Nights by Alexandra Stafford.  

This recipe is written for a half-sheet pan and is listed in the book as Smoked Salmon and Cream Cheese Pizza for a Crowd.  It’s a pan pizza crust, topped with Everything But The Bagel seasoning and baked, with the toppings (chive cream cheese, smoked salmon, capers, red onion and dill) added post-bake.
IMG_5173.thumb.jpeg.89f4327367954213dfe3a5f277859020.jpeg

 

No crowd here, but I had a ball of pan pizza dough that needed to be used so this was a good option. I only topped this piece and will use the rest of the focaccia-like pan for sandwiches.  
 


 

 
 

Edited by blue_dolphin
Extra characters (log)
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blue_dolphin

blue_dolphin

Posted
Posted

My first meal of the day was later than usual, could be called lunch, but it follows along from yesterday’s breakfast so I’m putting it here. 
It’s another from Pizza Night:Asparagus and Prosciutto Slab Pizza, and like yesterday’s, it’s baked nekkid and topped post-bake.  Is this even a pizza?  I dunno but I figure breakfast people are less likely to at me for it 🙃

IMG_5178.thumb.jpeg.bedf7f1683906f9876403bf41ddcfd22.jpeg
Same pan pizza crust, brushed with olive oil and baked. Topped with “thinly sliced” Camembert (Really?  Can a liquid be thinly sliced 😮?), shaved asparagus dressed with olive oil and salt and prosciutto, also thinly sliced, of course.
I dunno if it was pizza or breakfast but it was very tasty!

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YvetteMT

YvetteMT

Posted
Posted

Weekend omelets- ham,cheese, and onion one day. Next day added mushrooms. 

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Hunter, fisherwoman, gardener and cook in Montana.

blue_dolphin

blue_dolphin

Posted
Posted

Yesterday’s brunch was the asparagus pizza with crème fraîche and whipped ricotta from Pizza Night. The crust gets a schmear of créme fraîche and sprinkle of Parmesan before the shaved asparagus is piled on. Here it is, fresh out of the oven:

IMG_5191.thumb.jpeg.0d41c39b3e8aa5587241c58982c5920a.jpeg
 

The whipped ricotta is dolloped on after baking

IMG_5208.thumb.jpeg.d02e812ede4fb3cf6ed39993c506f2dd.jpeg

 

Today's breakfast was a reheated slice, topped with a poached egg:

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This obviously required a knife and fork but that was just as well because the strands of shaved asparagus, while very tender, tended to pull everything off the crust with the first bite. 

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Dr. Teeth

Dr. Teeth

Posted
Posted
On 6/22/2025 at 12:34 PM, YvetteMT said:

@Shel_B my breakfasts are always as little fuss as possible! I can't be bothered with it 90%of the time, mornings are not for complicated things in my world. While i love the pretty plates of pastries, Im lucky to get coffee made. I've threatened more than once to quit my real job and become a camp cook in the back country, and then i realize I'd have to get up and get to cooking immediately and change my mind. 

Today- omelet with cheese and black olives (ham and cheese for partner), bacon and hashbrowns. And strawberries picked while covering beds last night to protect from the frost.

20250622_100743.thumb.jpg.a4cea36dc73ee86f2d1616df7193f424.jpg


If you ever become a camp cook.   Please let us know where.

 

Strawberries are gorgeous.   But I am struck by the bacon.    That is the leanest looking bacon I can remember seeing.   Is it local or homemade?

  • Like 3
blue_dolphin

blue_dolphin

Posted
Posted (edited)

Over in the appetizer topic, I mentioned making the Ricotta dip with hot sauce butter pine nuts from Mezcla by Ixta Belfrage. The header notes suggest using it as a base for grilled asparagus so that was today’s breakfast, topped with a poached egg. 
IMG_5219.thumb.jpeg.e3b39c3b00a76293f4d6ef1f79a63aeb.jpeg

 

The asparagus were quite huge so I was pleasantly surprised that they cooked up so nicely on my little Philips grill.  I used one of Andy Baraghani’s flatbreads to wipe the plate clean.  
 

 

Edited by blue_dolphin
To add link (log)
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MaryIsobel

MaryIsobel

Posted
Posted
10 hours ago, blue_dolphin said:

Over in the appetizer topic, I mentioned making the Ricotta dip with hot sauce butter pine nuts from Mezcla by Ixta Belfrage. The header notes suggest using it as a base for grilled asparagus so that was today’s breakfast, topped with a poached egg. 
IMG_5219.thumb.jpeg.e3b39c3b00a76293f4d6ef1f79a63aeb.jpeg

 

The asparagus were quite huge so I was pleasantly surprised that they cooked up so nicely on my little Philips grill.  I used one of Andy Baraghani’s flatbreads to wipe the plate clean.  
 

 

hot sauce butter pine nuts Now I won't be able to sleep just thinking about this combo!

 

  • Haha 3
YvetteMT

YvetteMT

Posted
Posted
23 hours ago, Dr. Teeth said:


If you ever become a camp cook.   Please let us know where.

 

Strawberries are gorgeous.   But I am struck by the bacon.    That is the leanest looking bacon I can remember seeing.   Is it local or homemade?

The bacon is neither.  Costco, Kirkland brand thick cut.  Comes in a 2 pack that I believe is 1.5lbs per. Cream-ish label.

  • Like 2

Hunter, fisherwoman, gardener and cook in Montana.

rotuts

rotuts

Posted
Posted

Summertime breakfast

 

IMG_7107.thumb.jpeg.9ea60251f63efc790118c73ca20627f2.jpeg

 

low-fat cottage cheese ( no added salt - why not add your own ? )

 

fresh blueberries , dried cranberries and dried cherries ,  dry roasted pecans , freshly grated ginger ( from Fz )

 

especially in the heat .

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