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

[tejon]

Thank you both. Haven't ever been to New Orleans so I have no basis for comparison, but they were delicious.

[percyn]

Fried egg with Smoked Duck Breat and Truffle Butter

Ham and cheese panini.

Both can be seen here in the blog.

[Alinka]

Well, I think, it happened: I'm transitioning from pastry for breakfast to eggs. That's what following this thread does to you...

Just fried eggs under generously ladled fresh salsa. No panini this time .

Edited October 1, 2005 by Alinka (log)

[maggiethecat]

A work buddy's brother has a henhouse and she gave me a dozen of the freshest and finest. I decided to give poached eggs a shot, remembering all those pronouncements about how using new eggs is essential to success.

It's true. Oh My God. I slipped the egg into gently simmering acidulated water, waited a little, and watched it shimmy to the suface, perfectly oval, no scraggly bits of albumen. Just amazing to someone who's poached a lotta eggs in her lifetime, with a mere 70 per cent success ratio.

Served on butter toast, of course.

[shacke]

I had beignets with ginger and cardamom scented honey as a dipping sauce. Whipped Ibarra chocolate to drink and dunk along side. Shouldn't need anything more for the rest of the day 

Obligatory food porn shot of the airy interior:

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Kathy - you made those? Fantastic. It does make me miss Cafe du Monde and I am going to have to skip getting there this fall sadly. What kind of oil did you use and more importantly - where is the recipe ?

Evan

[Susan in FL]

...and more importantly - where is the recipe  ?

Ditto

[tejon]

I used this recipe, halved. It's almost identical to the Cafe du Monde recipe I found elsewhere except it uses butter instead of shortening. I ended up adding more flour than called for, but that was the only real change on my part. Even a half recipe made a huge amount of beignets, so I'd reserve the full amount for large, hungry crowds. Oil used was safflower at approximately 370 degrees - higher and they browned too quickly, lower and they ended up on the oilier side. Rolling the dough very thin (an honest 1/8 inch) made for a lighter, higher puff every time.

Definitely worth making!

[percyn]

...

Kathy - you made those?  Fantastic.  It does make me miss Cafe du Monde and I am going to have to skip getting there this fall sadly.  What kind of oil did you use and more importantly - where is the recipe  ?

Evan

Evan,

If you are planning to make those, give me a call and I will bring the chicory coffee.

[shacke]

...

Kathy - you made those?  Fantastic.  It does make me miss Cafe du Monde and I am going to have to skip getting there this fall sadly.  What kind of oil did you use and more importantly - where is the recipe  ?

Evan

Evan,

If you are planning to make those, give me a call and I will bring the chicory coffee.

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I certainly will do that. Thanks to Kathy for the recipe.

Evan

[tejon]

The beignet recipe has been added to recipegullet here. Enjoy!

[Susan in FL]

Kathy, again thanks for the recipe. I have to muster up the courage to make something like those beignets, unless Russ will do it and I'll just be the helper.

I did not make this. I couldn't resist one of these cream cheese croissants at the bakery I discovered last night and I saved it for breakfast this morning.

[Alinka]

Cream cheese croissants... When I lived in California, there was a bakery near our apartment, and our Saturday morning ritual was to go there (actually walking, something not possible in Houston) and have breakfast. It was always a cream cheese croissant for me, maybe followed by a palmier or an eclair...

Well, no French bakeries within 30 minute driving radius here, so I'll have to fend for myself - by maybe baking some blueberry and cappuccino muffins:

The blueberry muffins DO have blueberries in them -

[Susan in FL]

WOW!!! Beautiful! I could just sit and stare at some of your food photos, and these are two of them. I wish I could reach out and grab a bite.

[Susan in FL]

And speaking of food photos I love to look at, there are Percy's eggs-and-whatever shots. Yesterday I ate breakfast for a second weekday in a row. I tried to cook my egg so it would look like Percy's, and taste like what Percy's look like they taste like, and get a close-up picture like Percy's. It definitely doesn't look like it was cooked by Percy, but it tasted good.

We love fish and eggs for breakfast and this was a great leftover to reheat, potato-crusted mahi.

[helenas]

breakfast from the fridge: crispin apple, forgotten piece of smoked tetilla cheese and stale country bread.

decided not use butter: roasted apple slices in evoo with some sugar and they caramelized nicely; and put the grated cheese below and on top of apples: came out pretty nice - the smokiness of the cheese was not overwhelming, and apple got some flavor with caramelization.

[Daniel]

Made the dough last night and had it out over night.. Made the cinammon buns from The Bread Bakers Ap. What a good recipe.. Came out so light and airy..

Edited October 8, 2005 by Daniel (log)

[percyn]

A few days ago I made storebought waffles

Today ... Mushroom, chili, garlic and ginger omelete

[percyn]

And speaking of food photos I love to look at, there are Percy's eggs-and-whatever shots.  Yesterday I ate breakfast for a second weekday in a row.  I tried to cook my egg so it would look like Percy's, and taste like what Percy's look like they taste like,   and get a close-up picture like Percy's.  It definitely doesn't look like it was cooked by Percy, but it tasted good.

We love fish and eggs for breakfast and this was a great leftover to reheat, potato-crusted mahi.

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That looks yummy to me Susan...what time should I be over?

[tejon]

Dutch Babies topped with peaches, greek yogurt mixed with sour cream and brown sugar, and toasted walnuts to add crunch.

[daniellewiley]

Dutch Babies topped with peaches, greek yogurt mixed with sour cream and brown sugar, and toasted walnuts to add crunch.

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oh that looks fabulous! I love Dutch Babies. Where did you get the recipe??

[tejon]

It's something I've cobbled together over the years, tweaking things until everything came out the way I liked. Recipe here. The picture above was made with a tripled recipe, cooked in a 9 by 12 inch Pyrex baking dish and baked at 450 for 35 minutes.

Edited October 8, 2005 by tejon (log)

[Megan Blocker]

GORGEOUS breakfasts, everyone. I think I may need to make muffins tomorrow! Breakfast for me this morning was just a big ol' cup of coffee across the street, where I sat and read, procrastinating about cleaning my apartment.

[Ling]

It's something I've cobbled together over the years, tweaking things until everything came out the way I liked. Recipe here. The picture above was made with a tripled recipe, cooked in a 9 by 12 inch Pyrex baking dish and baked at 450 for 35 minutes.

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That looks incredible! I've never made Dutch Babies before. I will do this recipe this week!

[Chufi]

Dutch Babies topped with peaches, greek yogurt mixed with sour cream and brown sugar, and toasted walnuts to add crunch.

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this Dutch girl is fascinated by these Dutch babies.. they're certainly not a Dutch specialty.. probably another dutch -> deutsch = german language mix-up??

Anyway they look delicious.. wonder what my husband would say if I'd serve them at breakfast and translated the name into Dutch?

[tejon]

Chufi, I think you are exactly correct. They are also called German Pancakes (pannekoeken in German), and my guess would be that somehow deutsch morphed into dutch. Not sure how "babies" got added to the title, though.

In any case, it's really good breakfast food