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


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No picture but delicious!

Thickly sliced brioche-style raisin toast topped with sunflower butter, fresh ricotta, sliced banana, fresh strawberries & blueberries & honey! *drool*

Melbourne, Australia

'One cannot think well, love well, sleep well, if one has not dined well.' ~Virginia Woolf

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percyn – lovely Saucisse de Canard al'Armagnac!

kayb – I’d love some French toast pointers. Yours looks exactly like I like mine!

Kim, I am of the "less is more" school of thought when it comes to French toast.

1. I always, always use challah, about an inch and a half thick.

2. I dip in a mix of one egg and about 1/3 cup heavy cream. That'll do about four to six slices. I press them down a bit to make sure the egg/cream soaks up into the bread.

3. I fry them in butter over medium high heat.

It is NOT cholesterol friendly. And I don't care.

Don't ask. Eat it.


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Bruce – I wouldn’t dare, but I did find out that leftover in French is: n'ayant pas été mange :raz:

kayb – thanks for the help. I’ve printed it out and will try your method next time I do French toast.

Sunday breakfast:


strawberry and banana smoothies


Grilled bacon, egg and Swiss sandwiches and cantaloupe:

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Fishcakes made from the fresh wild autumn salmon - The cakes are made up and sitting on a wire rack in a deep tray covered with film, in the fridge, so they're easy. Broccoli microwaved from frozen (in a film-covered bowl sitting on the plate I'll eat off, so it gets warmed too). Simple sauce of a splash of konbu ponzu stirred into mayo.


I flavoured the fishcake filling with mashed-up anchovies, concentrated fish stock from another yellowtail (filleted & prepared gremolata-fashion over the weekend), lemon juice, onion (no chives - and no parsley (!) to hand), and plenty of white pepper.

QUIET!  People are trying to pontificate.

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Thanks, Kim. The salmon fillets are cheap and plentiful by now - I just poached them gently in a few tablespoons of water in a covered frypan, peeled off the skin and had at it.

They take some work, what with peeling spuds and doing the breading, but when I can be bothered I'm always glad I could, if you see what I mean.

QUIET!  People are trying to pontificate.

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Breakfast this morning:


Caramelized banana pancakes w/ orange-maple syrup and Benton’s bacon. The pancakes are from the newest issue of Food & Wine. They have ground hazelnuts (I used almonds – what I had) in the batter. You also separate the eggs and whip the whites before folding into the batter. I’m not sure that the pancakes are that much better than my regular ones and therefore worth the extra effort, but caramelizing the bananas is fantastic!

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Technically this was my SECOND breakfast of the day, but at 30 weeks pregnant I hear I'm allowed to do that! Wanted to make a practice batch of scones since they will be my contribution to my baby shower tea in a couple of weeks. So yummy!


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i was in bed sick and cruised recipe site for DAYS found these two recipes from my fav cuisine, thai...made them seperately then realized together they are a total and most delish breakfast...thai curry corn cake w fried egg and chili salad...corn, curry past, lime leaf, rice flour, egg...mix it and fry it...top with a fried egg (i like mine still a little runny) toped with salad of, coriander,fish sauce,garlic thai chili , sugar, salt & lime juice...i used frozen corn because it wall all i had but can imagine how much better with fresh creamy corm off the cob

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On Sunday, Mr. Kim requested apple fritters, which seemed like the perfect fall breakfast:




It was a recipe from Ree at thepioneerwoman.com. I was really happy with the results – sweet and moist chock-full of apples.

Served with sausage and eggs:


I had some extra chopped apples, so simmered them with a little apple cider and maple syrup to pour over the fritters. Lily gilding is what I do best :blush: .

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I'm not generally up early enough or motivated enough to cook a hot breakfast during the week - it's normally smoothies or toasted bagels.

Yesterday, I had forgotten to set my both my bedroom alarm clock and the microwave kitchen clock for daylight savings, and found myself up and awake with an extra hour to spare. So of course, I made pancakes! More specifically, butternut squash pancakes. I ate them with bananas, walnuts, maple syrup, and chocolate milk, and they were awesome. The best part is, I had a great even energy level all morning.

I made a bunch extra, and they were 90% as good popped in the toaster this morning. YUM.

"Nothing you could cook will ever be as good as the $2.99 all-you-can-eat pizza buffet." - my EX (wonder why he's an ex?)

My eGfoodblog: My corner of the Midwest

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Kim, nothing wrong with a little lily-gilding. :smile:

Sardine and Gorgonzola omelet, with extra sardines and Gorgonzola. I enjoyed half as is and then tucked the remainder into a sandwich, topped with Sriracha. Pretty sure I’m not pregnant, but apparently I woke up craving strong flavors. :biggrin:


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