Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Breakfast! The most important meal of the day (2004-2011)


percyn

Recommended Posts

What is a natsumikan? Your marmalade looks yummy.

Natsumikan is a large, thick-skinned orange citrus fruit with a sour, bitter flavour. It ripens around March in Tokyo - there's a tree in the grounds of this apartment building from which I'm allowed to take as many as I have the time to cut up. To my mind, it's every bit a match for Seville oranges (and the marmalade's tawny because I use brown sugar).

QUIET!  People are trying to pontificate.

Link to comment
Share on other sites

Home made steamed buns (boa zi) filled with spiced pork and beansprouts with a side of long beans with sesame sauce. It sure beats cereal!

Oooh! I want to come to your place for breakfast. That doesn't just beat cereal, it puts it in aheadlock and makes it promise never to inflict its brand of milksoaked sugar crusted terror on the world ever again.

Link to comment
Share on other sites

Here are a couple of recent brekkies that I've saved for the egg-porn thread. First up is Eggs Benedict, with home-cured back bacon and shop-bought soda farls. Sorry no egg-porn money shot this time:

gallery_52657_5922_99740.jpg

Today we had gravadlax and boiled spuds. We were going to have these small salmon tranches for dinner on Wednesday but at the last minute we opted for a take-out. I did a quick grav pickle instead with the salmon, wasn't sure how well such small pieces would turn out but in the end they were brilliant. Sorry (again) no egg at all in this one:

gallery_52657_5922_89340.jpg

Link to comment
Share on other sites

Leftovers. Thursday night, this was a filet with garlic mashed potatos. This morning, it was steak bites with potato cakes, and I warmed up the asparagus (with either some mashed potatos or some leftover bearnaise, not sure which, sticking to them, but it didn't harm the taste a bit). Brings steak and eggs to a new level.

005.JPG

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites

Lunch today was a breakfast dish - or supper, for that matter - and I didn't think about photographing it until we had eaten most of it and the remnant looks a mess. How it would ever feed 12-14 people as noted on the recipe is beyond me. W, two, ate more than half and we did not 'pig' out.

It's a Blintz Souffle and not incredibly rich. It puffed up beautifully...and then fell down soon after. Still, with yogurt and raspberry sauce in stead of the called for sour cream and fresh fruits, it was delicious.

Quick to make. Could be served easily as a brunch dish. Couldn't possibly have it for breakfast in my life because it baked for 50-60 minutes. Perfect for a light lunch. :wub:

Darienne

 

learn, learn, learn...

 

We live in hope. 

Link to comment
Share on other sites

Breakfast today was three oatmeal chocolate chip cookies and a Diet Pepsi. Microwave the cookies to warm them up a bit and you've got the comfort of oatmeal without any of the fuss/having to be awake enough to make oatmeal (it was a long night last night).

Link to comment
Share on other sites

Breakfast today was my last macaroon which I hand carried back from Paris.

It was pistachio from Ladurée and delicious. I ate 7 of the 12 we bought :rolleyes:

I had on my list to try Hermé's this time and did not.

I guess I'll just get his recipes translated, bought the book, and make them myself.

They are sure to come out close to his. Hahahahaha right, yea, that's the ticket ! :blink:

edited for grammar & spelling. I do it 95% of my posts so I'll state it here. :)

"I have never developed indigestion from eating my words."-- Winston Churchill

Talk doesn't cook rice. ~ Chinese Proverb

Link to comment
Share on other sites

My grandchildren are real breakfast fans. Here are their favorite foods: boy, 20, bacon; boy, 17, eggs; boy, 7, pancakes AND SYRUP; girl, 3, strawberries.

This weekend, my son and family (the two younger children) came over for brunch. I had planned to try out some new recipes but since we had to move it up a day to avoid the Super Bowl, I changed the menu to reflect more last-minute cooking. The adults had Eggs Benedict and the kids had pancakes and bacon, plus there was a fruit tray with strawberries. Everyone was happy

Ruth Dondanville aka "ruthcooks"

“Are you making a statement, or are you making dinner?” Mario Batali

Link to comment
Share on other sites

I huge slab of my last loaf of mutant shaped bread toasted with way too much butter.

I managed to play with the dough too much at the last min got a big seam in the middle, so it doesn't slice well. Thicker slices of course require extra butter :rolleyes:

tracey

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

Link to comment
Share on other sites

Thicker slices of course require extra butter :rolleyes:

Of course. First big smile of the day.

I mean to photograph my breakfast...but oops! I ate it first. Smoked salmon with two scrambled eggs, scrambled by me for me. Not by DH, who is a great cook, but I like my own scrambled eggs exclusively. :raz:

Darienne

 

learn, learn, learn...

 

We live in hope. 

Link to comment
Share on other sites

Prawn – your gravlax is gorgeous! Can I have some directions, please?

ThisRedHead – oatmeal cookies are a perfect breakfast (and the only way oatmeal passes my lips).

Breakfast last Sunday:

med_gallery_3331_117_267468.jpg

I think that you can figure this out. The bacon is just regular bacon. There is Benton’s in the shed freezer, but no one wanted to venture out into this:

med_gallery_3331_114_172118.jpg

to retrieve it!

Link to comment
Share on other sites

Breakfast at The Bazaar today:

"Bagel and Salmon"

gallery_61882_6265_195967.jpg

"Olive Oil pancakes with bourbon aged maple syrup"

gallery_61882_6265_119740.jpg

"New Style Eggs Benedict with Iberico ham"

gallery_61882_6265_102338.jpg

I know I didn't cook it....but it was too good not to share!

Edited by Pilori (log)
Link to comment
Share on other sites

Pilori - amazing looking breakfast. I can't imagine any place around here that we could get something like that!

Happy Valentine’s Day, everyone!

Our Valentine’s Day breakfast was French toast stuffed with sweet cream cheese and either bananas or sautéed pears, scrambled eggs, Benton’s bacon and sliced bananas w/ yoghurt and honey.

Pears:

med_gallery_3331_117_11041.jpg

French toast:

med_gallery_3331_117_201110.jpg

Plated:

med_gallery_3331_117_243889.jpg

med_gallery_3331_117_193319.jpg

med_gallery_3331_117_74484.jpg

Link to comment
Share on other sites

Champorado, Filipino chocolate rice porridge, with sugar and heavy cream. My first attempt at it, but it won't be my last; it's excellent. Recipe called for glutinous rice, and I didn't have any on hand, so I used plain old brown rice; it worked fine.

002.JPG

And Sally Lunn bread, a dense, faintly sweet, brioche-y kind of loaf. A full stick of butter, and more melted on a warm slice; fat grams be damned.

008.JPG

Working on blueberry muffins this morning.

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites

Breakfast at The Bazaar today:

"Bagel and Salmon"

gallery_61882_6265_195967.jpg

Lovely breakfasts all.

Can someone please explain exactly what I am looking at? Thanks.

I wasn't the OP, but I'm thinking that those are crisp, bread-type cones filled with a cream cheese based filling and topped with salmon roe (or those bubble things the molecular chef types make). How'd I do, Pilori?

Link to comment
Share on other sites

Exactly right, Kim!

Kim said: "topped with salmon roe (or those bubble things the molecular chef types make)."

Which one is exactly right? And what are 'those bubble things'?

Thanks. :smile:

Darienne

 

learn, learn, learn...

 

We live in hope. 

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
×
×
  • Create New...