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
 Share

Recommended Posts

Fall bread salad and eggs, glass of OJ

**************************************************

Ah, it's been way too long since I did a butt. - Susan Fahning aka "snowangel"

--------------------

One summers evening drunk to hell, I sat there nearly lifeless…Warren

Link to comment
Share on other sites

^It's too late...I already know what's in it. :wink: And I'd still try it! :smile:

Percy: I always cook fried eggs in the beef fat/juices after steak. The eggs are always extra tasty! :smile:

Today for breakfast I had sausages and yogurt. I also drank something that would probably make a tea purist shudder--it was toffee-flavoured tea from Celestial Seasonings. :shock:

Link to comment
Share on other sites

I also drank something that would probably make a tea purist shudder--it was toffee-flavoured tea from Celestial Seasonings.  :shock:

Ling, how was it? I'm always curious about those "teas," and I bought a seasonal eggnog flavored one the other day ( :blink: ) but I haven't tried it yet.

"It is impossible not to love someone who makes toast for you."

-Nigel Slater

Link to comment
Share on other sites

Last night I made brownies for some friends I'm seeing tonight, so I had two brownies for breakfast. I also had a plate of leftovers from dinner last night (stir-fried pork with fresh bamboo, rice).

I'm kind of sick of making plain ol' brownies but some of my friends really like them, and ask for them whenever I volunteer to bring something over. So this afternoon I'm going to cut the brownies into rounds, and cover them with ganache. Then I'm thinking of making caramel corn (I've never done this before, but I looked at a few recipes and it's easy to do) and garnishing the top of each "Brownie torte" with it! I think they'll look cute and fun. :smile:

Edit: spelling...

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

Went to the P-Dutch Market yesterday and bought lots of good things.. Turkey Bacon happens to be one of them..

gallery_15057_2056_384309.jpg

Put the bacon with P-Dutch butter on Cuban Bread..

gallery_15057_2056_378196.jpg

Added two fried eggs and then pressed the sandwich on the grill..

gallery_15057_2056_326353.jpg

gallery_15057_2056_432530.jpg

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

I had some cooked sweet potatoes left over so made sweet potato pancakes. Sorry, they are all gone, no photos. I mislaid my camera next door Thanksgiving evening and haven't gotten around to going back to look for it.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Link to comment
Share on other sites

Both yesterday and today were beautiful mornings and warm enough for breakfast on the porch. Today it was even warm enough to be a bathing suit day at the beach, for our walk.

Yesterday at the bar, potato cakes from leftover Thanksgiving potatoes and eggs:

gallery_13038_1949_123583.jpg

Today at the table, roast beef hash & eggs and mango slices:

gallery_13038_1949_13404.jpg

...and a yolk shot of Russ's plate. :biggrin:

gallery_13038_1949_9341.jpg

Life is short; eat the cheese course first.

Link to comment
Share on other sites

This morning, a plain croissant and a pain au chocolat...yum.

Edited by Megan Blocker (log)

"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

Queenie Takes Manhattan

eG Foodblogs: 2006 - 2007

Link to comment
Share on other sites

Leftovers from dinner...my favourite was the deep-fried pastry filled with minced meat and onions. I crisped that up in the oven. The 2 rolls you see here are sticky rice rolls with a deep-fried Chinese donut inside, and there's "pork fluff" (dried, shredded, heavily-seasoned pork) surrounding the donut. (It is an old picture...I only ate 1 of the rolls the other night, with my Shanghai noodles and gyoza.)

foodr.jpg

And another batch of caramel corn (so quick and easy to make!)

ccorn.jpg

And yes, I ate the whole pan.

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

OK...I'm going to have to estimate everything though b/c I've only made it twice, and I didn't measure today or the first time! I just eyeballed everything. The reason I did this was because I looked at a bunch of recipes online, but they're all so different, so I decided to just make a quick caramel (with less sugar than the online recipes call for) and go from there.

*Pre-heat oven to 250 degrees.

1. I microwave a bag of popcorn in the microwave. As it's popping, melt 5 tbsp. of butter over medium heat on the stove, and stir in about 5 tbsp. of brown sugar.

2. When the sugar dissolves, add about 2-3 tbsp. of light corn syrup, stir. (Today I added a few tablespoons of whipping cream too and perhaps only 3 tbsp. of butter, just to see if it would make a difference. The caramel corn ended up being softer--I liked the all-butter version better.)

3. Remove the pan from the heat, add 1/4 tsp. salt and 1/4 tsp. baking soda.

4. By now your popcorn should be finished popping, so just dump the bag into the saucepan and stir to coat.

5. Put the popcorn on a foil-lined, greased pan, and bake for about 15 minutes. (Be careful the caramel doesn't burn.) The popcorn is a bit soft when you take it out of the oven, but it will crisp up in a few minutes. (I ate it while it was still warm and soft, and a bit crunchy.) :smile:

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

Leftovers from dinner...my favourite was the deep-fried pastry filled with minced meat and onions. I crisped that up in the oven. The 2 rolls you see here are sticky rice rolls with a deep-fried Chinese donut inside, and there's "pork fluff" (dried, shredded, heavily-seasoned pork) surrounding the donut. (It is an old picture...I only ate 1 of the rolls the other night, with my Shanghai noodles and gyoza.)

foodr.jpg

And another batch of caramel corn (so quick and easy to make!)

ccorn.jpg

And yes, I ate the whole pan.

That rice ball looks great... As does the popcorn.. I am sitting here looking at this completely forgetting that this is in the breakfast thread.. Ling, you are too funny..

Link to comment
Share on other sites

Percyn, I love the way your eggs come out so creamy.

I felt domestic this morning (it usually hits me later in the day). In my neverending quest to clean out the fridge--food just keeps regenerating in there-- I made leftovers strata with black beans, fresh salsa, and jarlsberg.

gallery_20544_2100_12788.jpg

Topped with more salsa and served with coffee and a little frothed milk.

gallery_20544_2100_29751.jpg

Karen C.

"Oh, suddenly life’s fun, suddenly there’s a reason to get up in the morning – it’s called bacon!" - Sookie St. James

Travelogue: Ten days in Tuscany

Link to comment
Share on other sites

Hulllloooo, you kings and queens of the breakfast table!

So how about trying for your spot in the limelight and sending them your recipes and tapes of you making breakfast? :rolleyes:

Your pictures are enticing, your creativity is entrancing! Meet Matt and Katie and Al! :cool:

Melissa Goodman aka "Gifted Gourmet"

Link to comment
Share on other sites

Percy, love those eggs! The sponge cakes are one of my favorites, I used to get them all the time at the Vietnames shopping center in Virginia...now you've made me homesick!

Karen, your strata looks so delicious!!

My pancakes came out pretty good this morning, light and fluffy. Swimming in pure maple syrup, topped with buttery toasted almonds. with some luscious mango, the pancakes made for a perfect breakfast here in the rainy tropics.

gallery_11814_1914_2883.jpg

Yetty CintaS

I am spaghetttti

Link to comment
Share on other sites

Percy, love those eggs! The sponge cakes are one of my favorites, I used to get them all the time at the Vietnames shopping center in Virginia...now you've made me homesick!

Karen, your strata looks so delicious!!

My pancakes came out pretty good this morning, light and fluffy.  Swimming in pure maple syrup, topped with buttery toasted almonds.  with some luscious mango, the pancakes made for a perfect breakfast here in the rainy tropics. 

gallery_11814_1914_2883.jpg

Oh Yetty....... Indescribably delicious looking. Wow.

Life is short; eat the cheese course first.

Link to comment
Share on other sites

Both yesterday and this morning, it was warm enough to eat breakfast/brunch on the porch. In fact, it was warmer outside than inside. Russ and I have had so much fun listening to the weather man on TV. We had two "cold" nights this past week when he gave a warning for light frost in counties northwest of us. So when he predicted the weekend weather, he forecasted that it was going to be warmer -- the end of "the brutally cold" weather for a while. This is my kind of brutally cold weather.

gallery_13038_1949_21451.jpg

Yesterday we had some serrano ham, Tater Tots, and fried eggs.

This morning we had the left over potato pancakes, smoked salmon, and Flying Fish Eggs (Daniel :smile:) from last night with soft-boiled eggs.

gallery_13038_1949_71428.jpg

Life is short; eat the cheese course first.

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Similar Content

    • By liuzhou
      When my mother recently passed away, because we are a scattered family, one of my younger brothers had the great idea of setting up a private Facebook page for the immediate family to talk in – mainly about funeral arrangements but also just in general.
       
      One topic, which I inadvertently started, was about her cooking. It’s fair to say, and she would agree, that cooking was not her forte. She was able to feed us but it was never exciting. That’s me being respectful.
       
      So we were joking amongst ourselves about that when the subject of her two most ‘original’ recipes came up and we each tried to remember exactly what was in them. Here, to the best of our ability, is what we agreed on.
       
      Pasta Mish-Mash
       
      Ingredients:
       
      Pasta. This had to be Marshall’s macaroni, a Scottish speciality and the only pasta I ever ate until I was about 18 years-old, apart from tinned spaghetti, usually in the form of spaghetti hoops.
       

       
      Bacon. This would normally be unsmoked Ayrshire back bacon. Not American bacon!
       

       
      Onions. White onions. We didn’t know they came in other colours.
       
      Tomatoes. Scottish tomatoes are surprisingly good.
       
      Salt. Common iodised table salt. You know. Natural salt. None of your fancy sea flavoured salt nonsense!
       

       
      Pepper. Black pre-ground and stale.
       

       
      Method:
       
      Boil pasta according to pack instructions. Or a bit longer if you get distracted. Drain.
       
      Cut bacon into pieces. Chop onion approximately finely. Chop tomatoes into eighths. Fry bacon and vegetables. When ready add drained pasta and mix. Apply seasoning if you remember. Even if you remember, under season.

      Serve.
       
       
      Polish Salad
       
      During WWII, around 17,000 Polish soldiers were stationed in Scotland, first temporarily in the border areas but later in east Scotland where my mother lived. (Her elder sister married one of them). Family lore has it (from my mother) that she learned this recipe from one or more of those soldiers.

      I’m fairly certain that there was little if anything Polish about it, but suppose its possible it was those soldiers’ attempt to recreate something from home without really knowing the recipe and having to use whatever they could find in the way of ingredients.

      If anyone here is Polish, of Polish descent or just knows more about Polish food than I do knows of any Polish dish that this could even vaguely resemble, I’d love to know. It was memorably distinctive - bright purple. I'm sure it glowed in the dark.

      Ingredients:

      Tomatoes
       
      Onions
       
      Apples
       
      Hard boiled eggs

      Pickled beetroot (store bought and pickled in malt vinegar)
       

       
      Heinz Tomato Ketchup

      Brown Sauce, preferably HP Sauce.
       

       
       
      Method:
       
      Chop all the ingredients except the ketchup and brown sauce into small pieces and mix together.
       
      Mix ketchup and brown sauce in a 50:50 ratio, and fold into the other ingredients. If too dry, add a little of the beetroot pickling liquid.
       
      Serve
       
      Father's 'recipe' coming up next.
       
    • 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
      LUNCH FROM THE JAR, I.E. LAYERED SALAD IN THE OFFICE
       
      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
      ALMOND CUSCUS WITH CRANBERRIES AND PINEAPPLE
       
      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.  
       
      Ingredients
      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
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...