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)

Recommended Posts

A few pieces of the Frog Commisionary carrot cake (3 layers sandwiched with pecan cream filling, covered in cream cheese frosting).

I've had my vegetables for the day.  :wink:

Ling, my sweet tooth loves your breakfasts! If would do it, too, if I didn't have to set an example for the kids.

Link to post
Share on other sites

my first post to this thread.... We have some company leaving today so we had a special breakfast (special to us, at least - we don't eat it that often).

Italian bread with smoked salmon and hard-boiled egg slices



Link to post
Share on other sites

coffe milk - 12 oz 2% milk with 3 Tbsp coffee syrup and 3 ice cubes. shake well or blend. perfect way to start a hot day - protein, caffeine and it is cold :biggrin:

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.


Linda Ellerbee

Take Big Bites

Link to post
Share on other sites

Seven to brunch to meet our houseguests: Breakfast Burritos of Spinach Tortillas with Sauteed Mushrooms, Scallions, Scrambled Eggs, Sour Cream, Sharp Cheese. Salsa of Diced Fresh Tomatoes, Vidalias, Cilantro, Jalapenos, a spoonful of Picante. Corn Souffle; Three-Pepper Sausages, Artichoke/Mozzarella Sausages; Cottage Cheese with Threeberry Jam Topping, Fruit Tray, Thick Focaccia with Paper-Thin Tomato, Pepper and Onion; Sesame Green Bean Salad; Bowtie Pasta Salad with Olives, Tomatoes, and Basil; Cream Cheese and Pepper Jelly with Crackers; Brownies, Cheesecake; Juices, Roasted Chestnut Coffee, 40-weight iced tea.

Link to post
Share on other sites

Wow, thanks, browniebaker and Ann_T, for encouraging my sugar intake. :biggrin:

Today I made the Peninsula Grill coconut cream cake for my friend's birthday. I ate the cake scraps when I levelled it, along with the extra coconut cream filling I made. Also had an apple struesel muffin.

This is my second time making this cake--it turned out quite well the first time. :smile:

Here's the recipe:


Link to post
Share on other sites
Today I made the Peninsula Grill coconut cream cake for my friend's birthday.

That was my wedding cake! My husband made three of them and unbeknownst to me, iced them 'british' style - where the filling/icing between layers is as thick as the cake layer itself. They were HUGE! I still don't know how he did it, as I was off getting pampered that day. Ling, you would have loved it.

I dunno how you eat what you eat....but may you never be afflicted with the metabolism of a 40 year old mennonite woman. :laugh:

Don't try to win over the haters. You're not the jackass whisperer."

Scott Stratten

Link to post
Share on other sites
Today I made the Peninsula Grill coconut cream cake for my friend's birthday. I ate the cake scraps when I levelled it, along with the extra coconut cream filling I made. Also had an apple struesel muffin.

This is my second time making this cake--it turned out quite well the first time.  :smile:

And a truly wonderful cake it was! Again, thank you so very much. :wub:

Joie Alvaro Kent

"I like rice. Rice is great if you're hungry and want 2,000 of something." ~ Mitch Hedberg

Link to post
Share on other sites

Today, as every day for the last few weeks (kind of a new experiment):

Homemade muesli out of rolled oats, spelt, barley, triticale, and quinoa with dates, soynuts, and pepitas. 1/2c of this soaked overnight in soy milk, then topped up with water in the morning and warmed in the nuker.

Mmmm, comfort carbs....



"You can't taste the beauty and energy of the Earth in a Twinkie." - Astrid Alauda


Food Lovers' Guide to Santa Fe, Albuquerque & Taos: OMG I wrote a book. Woo!

Link to post
Share on other sites

I had a big (even for me) breakfast today:

-a dinner-sized plate of potato salad my mom made

-2 honey cruellers from Tim Horton's

-leftovers from last night's dinner (beef, tomato, egg--Chinese comfort food)

-a few chocolate truffles

-a bowl of toffee sauce I made (I'm using this to glaze my pecan pie...kind of an experiment. If there's a way to incorporate extra butter, whipping cream, and sugar to a recipe, you know I'll find it. :wink: )

Link to post
Share on other sites

There's something about this funny little topic that is just totally entertaining--I guess it's partly all the different things people eat! And satisfy hunger with! Esp. in the morning. Totally fascinating.

Anyhow, do please continue to post--maybe I will someday too if I can ever get bum in gear to make breakfast. I'm already feeling somewhat inspired now to haul out the grits for a lil savory breakfast somethin or other here.

Du beurre! Donnez-moi du beurre! Toujours du beurre! ~ Fernand Point
Link to post
Share on other sites

Warm-from-the-grill soft, richly porky pulled pork, just removed from the smoker/Weber an hour ago and pulled into gobbets and porklets and bits of crust and soft sweet pinkly-softened meat, with the smoke and the tang and the crispy outers and the melting, unctuous inners and the salty, smoky PORKness of itself.

On plain, soft cushy Wonder Bread, with a bit of Hellman's and a few driblets of Sweet Baby Ray's sauce. Cut into two halves which rise up like little mountains, their strata of white and brown and pink and the deep ruby sauce oozing forth to need licking from eager fingers.

Tonight will come griddle-toasted buns, crisp shreds of vinegary slaw, sides of potato salad and beans. This is the NOW, when it's just done and ready. It was an afterthought, tossed onto the apple/hickory-stoked grill last night after the mahogany chicken came off for our dinner. The vents were adjusted, the waterpan filled once again, and this beautiful pearlypale chunk of meat alchemied all night in that hazy, gentle heat into a deep-black, pinkly centered falling-off-the-bone trove of perfectly cooked cue.

I'm chewing as I write, though I should be paying total attention to each sweet, smoky bite. We're each eating only a half, as we're going to "have popcorn for breakfast"--our euphemism for going to an early movie...so we'll see Batman with the hint of smoke on our breaths and a glitter in our supper-waiting eyes. :wub:

Happy 4th to all!!


Link to post
Share on other sites

Grits made with Tillamook cheddar, crumbled applewood smoked bacon, cream and butter. Also, scrambled eggs and toast with homemade orange marmalade. Finished with hot chicory coffee.

"One cannot think well, love well, sleep well, if one has not dined well."- Virginia Woolfe

Link to post
Share on other sites
This topic is now closed to further replies.
  • Similar Content

    • By Ling
      I've already polished off half a box of Harvest Crunch Granola today. I haven't really eaten cereal in years, but these crunchy granola clusters are hard to resist.
      What's your favourite cereal, and what do you eat with it?
      (Big bowl, big spoon, and 2% milk for me.)
    • By Kasia
      Most of us take lunch boxes to the office. Some lucky people can warm their food up at work The rest have to eat sandwiches. Sandwiches are great, but even if we absolutely love them we could get fed up with them in the end. Regardless of where we work we can save the situation with salads. Every day we can prepare a different one and we have an entirely new lunch. If we also take an attractive dish, we have something that is not only tasty but also glamorous.

      I would like to share with you the recipe for a salad which looks equally as beautiful as it is yummy. The chickpeas and groats make it a satisfying and balanced meal, after which we won't be hungry. I think that if you prepare your lunch in the morning and plan to eat it at lunchtime, we should keep the salad and the dip separately. Otherwise, after a few hours in the jar, we have an unappetising dish with squishy lettuce, which isn't what we want, is it?

      Ingredients (for 2 people)
      1 beetroot
      200g of tinned chickpeas
      100g of bulgur
      1 carrot
      1 fresh green pepper
      4 lettuce leaves
      200g of natural yoghurt
      handful of minced chives
      1 small chili pepper
      salt and pepper

      Clean the beetroot and bake or boil it. Grate the beetroot and carrot. Cut the pepper into thin strips. Boil the bulgur in salty water. Arrange in layers in a jar the beetroot, chickpeas, pepper, bulgur, carrot and lettuce. Dice the chili pepper. Mix the natural yoghurt with the chives and chili pepper. Spice it up with salt and pepper. Add the dip to the salad just before serving.

    • By Kasia
      I hate getting up in the morning. My household knows that before 8 o'clock I'm unbearable, and because almost every day I wake up much earlier, I tend to be unbearable more frequently than I want. Every extra five minutes of sleep is priceless, so I appreciate a good breakfast that is not too complicated and is quick to prepare.

      Recently, I have been preparing breakfast with groats and flakes. This time I chose cuscus. This product is a cross between pasta and groats, and it doesn't need long to prepare. It is enough to add hot water or milk and leave for a few minutes. I added some fresh pineapple, cranberries and banana. I spiced it up with some hot chili pepper .

      Ingredients (for 2 people)
      125g of cuscus
      400ml of almond milk
      1 tablespoon of honey
      1 teaspoon of vanilla essence
      2 slices of fresh pineapple
      1 teaspoon of minced chili pepper
      150g of fresh cranberries
      2 tablespoons of brown sugar
      1 banana
      4 tablespoons of flaked almonds

      Wash the cranberries and put them into a pot. Add two tablespoons of water and the brown sugar. Boil, stirring gently until the cranberries burst and the sauce has thickened. Boil the almond milk with the vanilla essence. Pour the milk onto the cuscus and leave for 5-7 minutes. Slice the banana and roast the almond flakes. Peel the pineapple and dice it. Mix the pineapple, chili pepper and honey. Add the pineapple to the cuscus and mix it in. Put the mixture into two bowls. Put the cranberries and banana on the top and sprinkle with the almond flakes.

      Enjoy your meal!

    • By Lisa Shock
      I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the home cook in mind, regular salted butter, and AP flour work well here. To reduce the sodium, use unsalted butter.  
      113 grams (1 stick) salted butter
      26 grams toasted almond oil
      200 grams sugar
      6 grams vanilla extract
      4 egg yolks
      160 grams regular sour cream (do not use low fat or fat free)
      50 grams almond meal
      175 grams all-purpose flour
      2 1/2 grams baking powder
      2 1/2 grams baking soda
      12 ounces (1 can) Solo Apricot Filling
      12 Servings
      Preheat the oven to 350°
      Spray a 9+ cup tube or Bundt pan with non-stick spray or grease with an oil & soy lecithin blend.
      Lightly toast the almond meal in a frying pan on the stove top until it has a light beige color and has a mild fragrance. Allow to cool.
      Cream together the butter, oil, and sugar. Add the vanilla and egg yolks, mix until the mixture is even and creamy. Add the sour cream and mix well. Add the cooled almond flour and mix well.
      Sift together the flour, baking powder and baking soda. Add the dry ingredients to the liquid mixture and mix until it everything is evenly incorporated. Do not overmix the batter.
      Place 2/3 of the batter evenly in the prepared pan. Place the apricot filling in an even layer on top, keeping a small space between the filling and the pan's edges. Place the remaining batter on top and smooth to create a relatively even surface.
      Bake for approximately 50 minutes at 350° or until the top is dark brown and springs back to a light touch.
      Allow to cool for 15 minutes. Invert the pan onto a serving plate. Cool and serve. Be cautious about serving this hot, as the apricot filling can cause serious burns. When fully cooled, cover or wrap in plastic wrap to store. Will keep for several days in a cool, dry place.
      Nutrition (thanks MasterCook!) 
      324 calories, 15g fat, (7g sat fat, 6g mono-unsat fat, 1g ploy-unsat fat), 5g protein, 43g carbohydrates, 175mg sodium, 101mg potassium,  58g calcium
      42% calories from fat, 52% calories from carbohydrates, 6% calories from protein
    • By Kasia
      Raspberry porridge
      Today, I used the best part of my raspberry shopping for my summer second breakfast. I recommend it for those who only drink coffee in the morning. The rolled oats and chia seeds ensure that it satisfies our hunger very well, and the empty bowl means that you are sorry the dish was so small.

      The inspiration for this dish comes from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg.

      100g of raspberries
      3 teaspoons of honey
      3 tablespoons of rolled oats
      2 teaspoons of chia seeds
      3 teaspoons of natural yoghurt
      raspberries, blueberries, banana slices, cashews, sesame seeds

      Mix together the rolled oats with the chia seeds, pour in some hot water and leave for 20 minutes. Wash the raspberries and drain them. Leave a few nice bits of fruit for decoration. Blend the rest of the raspberries with the rolled oats, chia seeds and honey. Put it into a small bowl. Put the natural yoghurt on top. Decorate with the banana slices, blueberries, raspberries, sesame seeds and cashews.

  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...