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

[nikkib]

Thanks for sharing the recipe Bruce, I was about to switch professions to a bricklayer, just so that I could get you to make that for me ;-)

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amazing - thanks, can't wait to give it a go. I usually do a variation on huevos rancheros when i feel like a mexican brekkie, tortillas topped with refried beans, melted cheese, tomato and avocado salsas, tinned chipotles and fried eggs on top but this looks great! We don't get too many good mexicans in the UK, especially not ones that are open at breakfast time so this is something i am having to learn by myself!

[Restorer]

The last two days I've been making chorizo con huevos. Just a very simple mix of browned chorizo, chili powder, and scrambled eggs. I want to make some migas before I run out of chorizo, but I'm afraid the simplicity of what I've been doing will appeal over all else.

[Alinka]

Cinnamon rolls this morning.

[Blether]

A Scottish cooked breakfast, courtesy of Scotland's August early-morning light:

I overcooked that egg. And the whole thing actually happened on Saturday a week ago. Great produce, limited internet.

[heidih]

Can you describe the flatbread item and how it was prepared?

[Blether]

Hi, Heidi. Those are 'tattie scones' - potato scones. A mixture of mashed potato, flour and butter.

From Meg Cowie's 'Traditional Scottish Food' (Chambers) -

1lb warm mashed potatoes

5oz plain flour

Blend flour into potatoes, adding a little butter if necessary. Roll dough out to 1/4 inch think, cut and griddle for 2 minutes each side.

I've made these myself, and my experience is that with the variation in water content of potatoes, you take the flour measure as a guide. What you aim for is something similar to a bread dough - pliable but leaving the bowl clean. Be fairly generous wth the butter, and of course salt the dough to taste.

Cooked and allowed to cool, tattie scones are a bread-box item and can be eaten cold, spread with butter. As part of a cooked breakfast, they're refried till golden and crisp on the outside. Nothing else tastes quite like them and they are totally addictive :-)

Those in the picture are in fact hand-made scones from the local bakery.

Edited August 15, 2009 by Blether (log)

[Blether]

I should add that the pale sausage is pork, the darker one is venison - made entirely from venison shoulder, no other meat or fat - all the meats are from the local butcher.

[deensiebat]

Leisurely weekend breakfast: yeast-raised whole wheat waffles.

Adapted from the great Marion Cunningham.

[lesfen]

Must... have... tattie scones... (gasp)!

[gingerpeachy]

I should add that the pale sausage is pork, the darker one is venison - made entirely from venison shoulder, no other meat or fat - all the meats are from the local butcher.

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You just needed some lorne (square sausage) and a slice of clootie dumpling. Takes me back to my Granny's breakfasts, when I was a wain.

[percyn]

Sichuan Chicken over Scrambled Eggs

Fried Egg w/Corned Beef Hash

[menuinprogress]

Huevos al albañil:

Our version of "bricklayer's eggs".

It differs from Bruce's in that it uses a salsa verde and we serve it over corn tortillas - we make it green because that's how we first experienced it in Puerto Escondido.

Regardless of the color, eggs with chile sauce makes for a very satisfying breakfast.

Edited August 19, 2009 by menuinprogress (log)

[percyn]

Parsi Style Methi Per Edu (Egg on Fenugreek leaves) - garlic, ginger, tumeric, cumin, garam masala, chili powder, onion and tomatoes

and yesterday it was

Scrambled Eggs with Sichuan Pork with Pickled Peppers

[menuinprogress]

Parsi Style Methi Per Edu (Egg on Fenugreek leaves) - garlic, ginger, tumeric, cumin, garam masala, chili powder, onion and tomatoes

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That sounds fantastic, and looks even better!

[percyn]

Thanks! It's one of those dishes which you are unlikely to find anywhere and has a very unique (maybe even acquired flavor).

Haven't been posting much for the past week since I am in Chicago doing my fair share of eating, though not cooking.

[llc45]

Leisurely weekend breakfast: yeast-raised whole wheat waffles. 

Adapted from the great Marion Cunningham.

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Wow, I love ww pancakes but mine don't always turn out so well. Will definitely try this recipe. Thanks

[Ann_T]

Bruce and Percy, I love all of your breakfasts.

Kim, you take bread pudding to a new level. YUM!

Deensiebat That is one gorgeous waffle.

Eggs in a Cloud - Baked on a bed of Shittake Mushrooms. Egg whites seasoned with fresh chives.

Toasted Canadian Back Bacon and Tomato sandwiches. Homemade Buns. And the tomatoes were out of our garden. Black Krim tomatoes.

Ann

[percyn]

Over the long weekend, I made...

Fried Egg w/Pâté de Campagne (French Country Pate) and a slice of Walnut Gouda

and Fried Egg w/Turkey Sausage and Pancakes, topped with Blis Bourbon Maple Syrup

Yuuuummmmm

[deensiebat]

The egg shot isn't exciting, especially compared to those recent delicious runny yolks and cloudy nests. But the combination is pretty good: rice fried with achiote, cilantro, tomato and tons of garlic, topped with fried egg, lime and hot sauce. Details here:

[percyn]

An interpretation of Eggs Benedict

[percyn]

Pancakes, Turkey Sausage, Fried Egg - Blis Bourbon Maple Syrup poured after the picture

[Jenni]

Today's breakfast was puttu (a steamed rice and coconut "log"), kadala (spicy chickpea dish) and steamed plantain. Now I am wishing I was back in Kerala...

[Darienne]

Today's breakfast was puttu (a steamed rice and coconut "log"), kadala (spicy chickpea dish) and steamed plantain. Now I am wishing I was back in Kerala...

Hello Jenni. I seem to be following you around this morning. So kadala is chickpeas, my favorite of all. Next we'll add this curry to our growing list. Thanks.

...maybe not for breakfast at this time...

[Jenni]

Hi Darriene, kadala is a keralan dish of chickpeas (the small, dark Indian kind) and it goes really well with puttu. You don't have to put loads of chillies in it, so it can be mild and very good for breakfast, even for the uninitiated!

[percyn]

Jenni, care to share the recipe?