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

[BeefCheeks]

Leftover french lentils braised in red wine topped with leftover sliced steak (rare) topped by a perfectly poached egg.

And I wasn't even hung over.

[GTO]

Wow, Beefcheeks. I think you're the first person I've ever known to eat anything braised in red wine, for breakfast. The morning knows no bounds in your house, eh?

[Syrah]

Leftover french lentils braised in red wine topped with leftover sliced steak (rare) topped by a perfectly poached egg.

And I wasn't even hung over.

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That sounds like an awesome breakfast. Did you heat the lentils but not the steak? Was the braise basic or something else? I am loving this as a concept.

[Ann_T]

Wow, Beefcheeks. I think you're the first person I've ever known to eat anything braised in red wine, for breakfast. The morning knows no bounds in your house, eh?

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Beefcheeks My husband would have loved your breakfast. One of his favourites is leftover roast beef with gravy and scrambled eggs.

We had homemade Buttermilk Cheddar, Onion and ham biscuits with a side of scrambled eggs for breakfast this morning.

[Lonnie]

My breakfast today had both hemp and foreplay in it.

Scrambled eggs with sauteed onions and tomato, seasoned with Syracuse's Dinosaur Bar-B-Que Cajun Foreplay Spice Rub and a little Redmond Real Salt. Plus my beloved hemp bread, this time fried in olive oil instead of slathered with my usual pound of butter. With it, my second cup of Muddy Cup's Colombian Supremo done in a little old vac pot and muddied with organic heavy cream. Served on discontinued Syracuse China restaurant ware.

Lonnie

[hummingbirdkiss]

left over cold pizza with French press Tanzanian Peaberry coffee lots of heavy cream ... my favorite!

Edited February 23, 2007 by hummingbirdkiss (log)

[Ann_T]

Yesterday's breakfasts.

I made Moe an Asparagus and Potato Frittata and I had a mini Spanish tortilla. Homemade Sourdough toast.

[C. sapidus]

To use up mushrooms languishing in the fridge, I made an unusual breakfast: hongos al vapor (adapted from Diana Kennedy). I sauteed Shiitake and trumpet mushrooms with cilantro, garlic, shallots, and Thai chilies, steamed the mushrooms in their own juices, and topped everything with feta cheese and a squeeze of lime.

I left the mushrooms fairly intact, but one can also cook them down to essence of mushroom.

[Kim Shook]

Yesterday's breakfasts. 

I made Moe an Asparagus and Potato Frittata and I had a mini Spanish tortilla.  Homemade Sourdough toast.

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Ann, both of those are just beautiful. I am so grateful that you take the time to share your meals with us. Kim

[Ann_T]

Thank you Kim.

Ann

[Ann_T]

Moe's breakfast, Poached Eggs on toast. Both eggs were double yolkers.

I had a warm, red currant scone.

[percyn]

Since I can't bake (or cook for that matter) like Ann, I bought this gorgeous ACE bakery sourdough bread from my local Superfresh market.

I then lathered some St Helen's Goats Butter

and layered on some scrambled eggs and smoked ham

[Ann_T]

Percy, you don't need to bake when you can buy Ace Bakery Breads. Is that the same Ace Bakery I know from Toronto???

Ann

[percyn]

Ann, yes, it is supposedly the same bakery, which ships its bread (or dough) to the supermarkets.

[Pan]

Ann, you are the scone champion! I don't think I've ever seen scones as beautiful and delicious-looking as those red-currant scones!

[percyn]

Scrambled Eggs w/Chorizo

[C. sapidus]

Michael: I agree – I love to see pictures of Ann’s baked goods.

Percy: Mmm, eggs and chorizo. What kind of chorizo did you use?

I had an odd breakfast, but one of my favorite Mexican veggie dishes – chayote with shallots, chiles, and cilantro, topped with feta cheese and a squeeze of lime. With a nibble of a sausage patty that younger son made, that should hold me until dinner.

[percyn]

Percy: Mmm, eggs and chorizo. What kind of chorizo did you use?

One of my favorite combinations too Bruce.

The Chorizo I used was Spanish, from D'Artagnan. I sometimes get then from La Tienda as well.

Edited March 10, 2007 by percyn (log)

[percyn]

More Chorizo and Eggs

[doughgirl]

Cherry Cream Cheese Braid (it turned out kind of flat....rose outwards instead of upwards)

The braid before icing

The iced braid

Innards!

[percyn]

That Cherry cream bread looks delicious !!

[C. sapidus]

I don’t know how to make this conglomeration look appetizing, but it tasted incredible (better with tortillas, if we had any). Diced and browned sausage, and then slowly caramelized shallots with Thai and jalapeno chilies. Glazed the mixture with tomato paste, and then deglazed the fond with chicken stock. Poured in the eggs, added cumin, cilantro, and crumbled feta cheese, and then let the eggs set over very low heat. Mmm-mmm-mmm.

[Domestic Goddess]

Bruce, you might find this hard to believe but I am seriously drooling over your picture and craving that right now. Yum!

[C. sapidus]

Bruce, you might find this hard to believe but I am seriously drooling over your picture and craving that right now. Yum!

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Ah, you must be similarly afflicted. And thanks!

[doctortim]

This morning I had simply a poached egg on half a toasted and buttered muffin. Naturally I topped it with pepper and salt. What I didn't realise is that at the bottom of the mortar and pestle I use to crack peppercorns (ever since the pepper grinder kicked the bucket I haven't got around to getting a new one) was the tiniest bit of crushed saffron left over from flavouring last night's couscous. Simple, but delicious!