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

Shelby, looks delicious. Are "pickle roll-ups" your own invention or a regional thing?

They're really supposed to be an appetizer I suppose, but I was craving them. I think they originated in the '70's. I used peppered roast beef, spread whipped cream cheese, slap a dill pickle on and roll it up. Then slice into bite size pieces :smile:

Link to comment
Share on other sites

monavano - you make me want to try scrapple. You know, I grew up in Alexandria and never, ever saw scrapple. Do you think I was just not eating at the the right places or is it a 'newcomer' due to carpetbaggers :raz: ?

Prawncrackers - OMG - that fryup was spectacular! We are tentatively planning a Spring 2009 trip to England and that is something that is going on my 'find the best place for' list! (looks like the best place may well be your house :wink: )

kellytree - those bagels are a work of art!

percyn - that was a fantastic looking brunch! How do you do hollandaise for a crowd and have it not fall apart on you. I admit that I cheat and use the mix or just do an easy cheese sauce.

demiglace - Scotch chips - what a concept! Did you invent these?

Malkavian - gorgeous breakfast! That steak looks wonderful!

I have just been able to figure out how to post images from my new camera (thanks, chrisamirault!!), so I'll post a few:


Sunny Simmons Steincamp's Breakfast Platter Muffins - bad picture (this photo was from my old non-digital camera before I got my new one), but these were wonderful!



Eggs Benedict w/ cornbread, Nueske's bacon, poached eggs and bearnaise.

I'll also include our Christmas morning breakfast buffet:


Really good bagels that were brought up by my mom and Ted Fairhead from NC. It's amazing, but they get better bagels in their little NC town than I can get here in Richmond!


My MIL's beatiful annual candy cane coffee cake!


mini quiches and sausage rolls


My silly, but traditional Pillsbury canned orange danish Christmas tree :laugh: !


Link to comment
Share on other sites

Wow, all these beautiful and scrumptious looking breakfasts! Everyone is eating well.

I didn't make it, but the blueberry coconut cheese danish was a pretty good way start my day.


Enjoyed it with a good cup of strong black cawfee.

Yetty CintaS

I am spaghetttti

Link to comment
Share on other sites

Wow, all these beautiful and scrumptious looking breakfasts! Everyone is eating well.

I didn't make it, but the blueberry coconut cheese danish was a pretty good way start my day.


Enjoyed it with a good cup of strong black cawfee.

Pretty. Looks like it should be a valentine.

Link to comment
Share on other sites


demiglace - Scotch chips - what a concept! Did you invent these?

Hi Kim Shook...no I didn't invent these..they have been in the family for a couple of generations now.

Loved your pics..that red striped plate is gorgeous..I was taken by the "Silly but traditional" Christmas tree..I think I'll do something like that next year..very cute and tasty I'm sure! Thanks for sharing.

Link to comment
Share on other sites

So many wonderful breakfasts.  Percy, nice to come back and see your wonderful breakfast photos.

Malkavian  My husband would love your breakfast.  Steak and Eggs is his favourite.

Breakfast earlier this week was drop biscuits with bacon, cheddar and chives.


Wow is there a recipe around somewhere for those?

Link to comment
Share on other sites

Two days worth of breakfast...

Tuesday: Post-Workout banana smoothie


Wednesday: Breakfast Tacos w/ my homemade tortillas (The eggs look a little gross but they tasted spectacular)


a very hungry college kid

Link to comment
Share on other sites

Ann_T, your biscuits are as beautiful as ever. Bacon, cheddar, and chives sounds like a delicious combination.

Home with a hankering for shrimp fried rice, I stir-fried shrimp with garlic, Thai chiles, chile-tamarind paste, sugar, and salt. Similar seasonings for the fried rice, plus onion, ginger, peas, scallions, cilantro, and fish sauce. Tomatoes, cucumbers, and lime wedges on the side.

Good fuel for shoveling the driveway.


Link to comment
Share on other sites

A couple of recent breakfast. First up was a classic Eggs Benedict last weekend:


This morning i went to the market to pick up some fresh scallops and i saw something which i thought i'd never see for sale here - Sea Urchin!! I couldn't resist, at 75pence each i bought a few. Deliciously fresh, with a milder flavour than uni i've had at sushi restaurant but still with that unmistakeably funky uni taste:


Link to comment
Share on other sites

Last Saturday, knowing that we had an abundant supply of cooked rice in the fridge (a mixture of white medium grain and brown Basmati), I awoke craving a Rice Omlette a/k/a omurice, as depicted in the classic food movie


I did ok! And it tasted great too:



Click the Tampopo link above to see this scene from the film, as posted on UTube.

"Life is Too Short to Not Play With Your Food" 

My blog: Fun Playing With Food

Link to comment
Share on other sites

What to do with leftover coconut milk? Skim the cream, reduce, and make pseudo-Thai curry sauce with nam prik pao, fish sauce, and palm sugar. Mix the remaining coconut milk liquid into a two-egg omelet. Top with chiles, scallions, and cilantro. Serve with eternal cucumbers and Mayer lemon wedges.


Link to comment
Share on other sites



I made eggs benedict on toasted sourdough bread this morning, and one egg yolk broke when I cracked it into a small ramekin. I scrambles that one! :raz:

Beautiful, but I am confused on the pink item. Am I just not looking at it right? What is that? Thanks!

Link to comment
Share on other sites

Oh MIFI those baked eggs look fabulous.

Bruce Normally I'm not a big breakfast fan. Unlike my husband who loves tradtional "egg" breakfasts. I usually lean towards something sweet, like a danish or cinnamon roll. But I would make an exception for any of your savory breakfasts.

Made Moe hard boiled eggs with chives for breakfast this morning. The toast was homemade bread and the eggs were farm fresh free range eggs.


Link to comment
Share on other sites



I made eggs benedict on toasted sourdough bread this morning, and one egg yolk broke when I cracked it into a small ramekin. I scrambles that one! :raz:

Beautiful, but I am confused on the pink item. Am I just not looking at it right? What is that? Thanks!

Canadian bacon :wink:

Link to comment
Share on other sites

The herbed baked eggs are beautiful!  What are the other ingredients and how do you make this?

Under a broiler, bring .5 tbls. of butter and 1 tbls. of cream - per gratin dish - to a nice bubbly state, remove, slide in two eggs, sprinkle with herbs (thyme and rosemary in my case), fresh garlic if you want, crumbled bacon, and return under broiler until done and a touch browned. You'll want plenty of homemade toast for this.

Link to comment
Share on other sites

  • 2 weeks later...
This topic is now closed to further replies.

  • 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
      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.

      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.

      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.


      Hard boiled eggs

      Pickled beetroot (store bought and pickled in malt vinegar)

      Heinz Tomato Ketchup

      Brown Sauce, preferably HP Sauce.

      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.
      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
      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
      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.  
      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...