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

Hey, Percy, Thanks. Your posts inspired me.  Your breakfasts are great. I may have to get some truffle oil and smoked duck breast. I'll have to start looking for outlets....

Usually, I just scroll through the pictures without noticing who the poster is. Until I read Percyn's post following yours, I had just assumed those were pictures of one of his breakfasts!

The breakfast thread is going to get even better, now!

Link to comment
Share on other sites

Hey, Percy, Thanks. Your posts inspired me.  Your breakfasts are great. I may have to get some truffle oil and smoked duck breast. I'll have to start looking for outlets....

Usually, I just scroll through the pictures without noticing who the poster is. Until I read Percyn's post following yours, I had just assumed those were pictures of one of his breakfasts!

The breakfast thread is going to get even better, now!

Thanks for the kind words, prasantrin! That you thought my post was Percy's is high praise indeed.

"Yo, I want one of those!"

Link to comment
Share on other sites

Klary and breakfast foodies, I forgot to tell you. I bought some rhubarb for the first time, and to the best of my recollection, this was the first time I ever tasted it. I made this up: I chopped the rhubarb and cooked it with butter, sugar, fresh orange zest and a little fresh orange juice, and wrapped it with pastry. On the top of the pastry about half way through the baking I made a round indentation with a spoon and filled the space with mascarpone, sprinkled sugar on top, and finished baking. It was good with a cup of coffee for breakfast on the porch. I was proud of myself, the non-baker. The only thing was that the pastry didn't get cooked enough and it was too doughy on the inside. It was quite edible, though. :biggrin:

Life is short; eat the cheese course first.

Link to comment
Share on other sites

egginabasket.jpg

I've been on a kick for these lately. It's no different from just eating toast and eggs separately, but the little kid side of me finds combining them appealing.

I love those! My husband makes them every now and then, when we have bread in the house. I get a kick out of what different people call them. He calls it a "hole in one." Who knows them by another name?

Life is short; eat the cheese course first.

Link to comment
Share on other sites

I think I've heard them called "Eggs in a Basket"? Maybe? Ive always been tempted to make them... I don't know why I haven't. Next time I have some good bread I might give it a shot.

Link to comment
Share on other sites

I love those!  My husband makes them every now and then, when we have bread in the house.  I get a kick out of what different people call them.  He calls it a "hole in one."  Who knows them by another name?

I call it egg in a basket but I've heard so many different names, it's funny how so simple a food has been called so many things! What I've heard: egg in bread (the simplest), cookie eggs, toad in the hole, hole in the wall, hobo sandwich, hobo eggs, moon over miamis, Brooklyn eggs, frog in the hole, egg in a hole, UFO's, red eye, one-eyed bandit, popeyes, one-eyed egyptians, cowboy eggs, black-eyed susie, egg in a nest. I'm sure there are more!

Michelle Pham

I like pie.

Link to comment
Share on other sites

Most of my breakfasts are nothing to write about, much less photograph, but this morning's looked nice enough to share:

gallery_15557_2797_8289.jpg

Pancakes with fresh strawberries, whipped cream, and a little syrup, scrambled eggs with cheddar and chives, and bacon. Coffee not pictured because it was with me behind the camera. Priorities, you know.

Marcia.

Don't forget what happened to the man who suddenly got everything he wanted...he lived happily ever after. -- Willy Wonka

eGullet foodblog

Link to comment
Share on other sites

Good for you for being healthier, Percy!

I was not terribly healthy this morning...I went downstairs to a little Hungarian place called Andre's Cafe, which has the most divine croissants in the neighborhood. I enjoyed a chocolate croissant and cup of strong coffee, all the while reading my Prague guidebook (I'm headed there in a few months and need to decide on a hotel).

gallery_26775_1718_46138.jpg

gallery_26775_1718_4667.jpg

I atoned for my pastry with a brisk walk over to Carl Schulz Park, on the East River.

gallery_26775_1718_38142.jpg

I just love Sundays, especially when they're, well - sunny! :wink:

"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

Megan, I'd love to hear about any Hungarian offerings at Andre's. If there's no thread on them in the New York forum, maybe you could start one.

Michael aka "Pan"

 

Link to comment
Share on other sites

Good for you for being healthier, Percy!

I was not terribly healthy this morning...I went downstairs to a little Hungarian place called Andre's Cafe, which has the most divine croissants in the neighborhood.  I enjoyed a chocolate croissant and cup of strong coffee, all the while reading my Prague guidebook (I'm headed there in a few months and need to decide on a hotel).

<snip>

Hungary is known for its pastry (especially croissants and cakes). I had some great one while in Budapest. In budapest many places serve farmers cream cheese with paprika and onions...does this cafe have any?

Link to comment
Share on other sites

The weather was perfect this morning (crisp, sunny), and they still haven't built anything below us so we had a fantastic view over the valley from our deck.

Breakfast was an egg, over easy, Rosemary bread toasted and spread with a fig and balsamic jam, half an apple, and a green chai tea.

--Dave

Link to comment
Share on other sites

Another day, another omelet....

gallery_44755_2822_285375.jpg

Today's fare: a mozzarella, cheddar, parmesan reggiano, and onion omelet, with home fries, toast, coffee.

The bread here is no slouch.

gallery_44755_2822_1393108.jpg

gallery_44755_2822_1313627.jpg

It's made by a husand and wife who quit their jobs in Manhattan and opened up a bread bakery in Wilton, CT. They studied under a master. They only make one type of loaf, a Three-Grain Pain de Campagne, "Handcrafted in the artisan tradition." It's made of spelt, rye, and white flour, and they say they "mill our organic ingredients daily." It's $5 per loaf. It's sold in groceries around here and you can also stop in and buy loaves directly at the bakery. It is indeed a great bread.

gallery_44755_2822_1524348.jpg

"Yo, I want one of those!"

Link to comment
Share on other sites

Yesterday, I split a great croissant, strawberry danish, and ginger biscuit with my bf at Cafe Besalu in Seattle. They also had wonderful coffee.

Today--a French apple tart and coffee from Macrina. The apple filling was quite sweet, but the tart crust was good.

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

Two BIG cups of cap for me, as Chris slept in til almost noon...he and the crew worked a big project yesterday and on into the night. I woke him with the aroma of maple bacon, and he wandered sleepily into the kitchen as I broke the first egg into the dish for the French Toast batter. It was a HUGE egg, and two small golden yolks fell into the bowl. I showed it to him and set it aside in another bowl to cook for him, for good luck for the day.

The toast was three small croissants, sliced in half and soaked in an egg-milk batter scented with vanilla...sizzled in a little peanut oil til puffy and golden, snowed with powdered sugar, with a drizzle of maple syrup. The stuff always tastes better out of a little house-shaped can.

He also had butter-fried eggs with creamy grits, into which he stirred the soft-cooked egg yolks, after trimming off the whites for me.

Fruit yogurt for dessert.

Link to comment
Share on other sites

Klary and breakfast foodies, I forgot to tell you.  I bought some rhubarb for the first time, and to the best of my recollection, this was the first time I ever tasted it.  I made this up:  I chopped the rhubarb and cooked it with butter, sugar, fresh orange zest and a little fresh orange juice, and wrapped it with pastry.  On the top of the pastry about half way through the baking I made a round indentation with a spoon and filled the space with mascarpone, sprinkled sugar on top, and finished baking.  It was good with a cup of coffee for breakfast on the porch.  I was proud of myself, the non-baker.  The only thing was that the pastry didn't get cooked enough and it was too doughy on the inside.  It was quite edible, though.  :biggrin:

Yay Susan!

Rhubarb for everyone!

Maybe you would like some of these, I made them fresh this morning: Rhubarb muffins.. I know, they came out kind of flat, but they tasted really good.. :smile:

muffins.jpg

Link to comment
Share on other sites

Good for you for being healthier, Percy!

I was not terribly healthy this morning...I went downstairs to a little Hungarian place called Andre's Cafe, which has the most divine croissants in the neighborhood.  I enjoyed a chocolate croissant and cup of strong coffee, all the while reading my Prague guidebook (I'm headed there in a few months and need to decide on a hotel).

<snip>

Hungary is known for its pastry (especially croissants and cakes). I had some great one while in Budapest. In budapest many places serve farmers cream cheese with paprika and onions...does this cafe have any?

Hey, Percyn! I walked past yesterday and checked the menu...didn't see anything like this mentioned. They do have many kinds of streudel, and some palascinta. As I eat there more, I'll start a thread!

"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

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
      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 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 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...