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


percyn
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Got some chorizo the other day at http://www.lospaisanosmeatmarket.com/sausage.html in brooklyn. Its a wonderful butcher shop that makes a lot of there own sausages and chorizos. Cooked the chorizo with some local potatoes from up here in Hudson NY.. I had boiled and let cooled. With the water still boiling from the potatoes, I cooked these electic orange unpasturized eggs from a roadside stand. Just put them in the pan and let them steam till done. Added some wild mushrooms that I cooked in butter.. On the side had toasted Sullivan St Bread and some fresh strawberry jam.

Ready for a nap..

Edited by Daniel (log)
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Wow! Some amazing looking breakfasts lately! This thread is heating up!

Percyn – your breakfast for dinner is just what I like for dinner and while the egg may be egg porn, that steak is protein porn – gorgeous!

Marcia:laugh::laugh::laugh: I love them, too! And your scrambled eggs are just perfect. I love properly cooked (i.e. – still moist) scrambled eggs!

Tupac – OMG – what a great picture! I just finished breakfast and if that was in front of me right now, I’d be digging in.

Doddie - ??? how did you get your lovely omlette so perfectly square :huh: ?

Daniel – chorizo, eggs and potatoes! Sounds wonderful and perfect!

Breakfast this morning was baked eggs w/ ham, chives and cheese, Burnt Neuske’s pepper bacon (not really, it just always looks that way in pictures :unsure: ), Campari tomatoes and store bought croissants:

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I love the weekend - breakfast is probably my favorite meal and I get to have two :laugh: !

This morning was leftovers - I had some really good, but stale bread from Friday night's dinner and a couple of less-than-crisp apples. I did cinnamon French toast with maple fried apples and some of the Neuske's pepper bacon on the side:

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Miso Soup and rice noodles hopped up with a little siracha and fish sauce (I have a miso paste that includes dashi = tasty and quick).

So good I had a second bowl only without the noodles and with thinly sliced onion.

Jon

--formerly known as 6ppc--

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Matt Romero of Romero Farms here in NM feeds red chile to his free-ranging chickens to achieve these amazingly vibrant spicy yolks:

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Best eggs ever.

Oh my! So the chile flavor and spiciness actually comes through in the yolk? Gotta mention this to some chicken keeping friends.

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Oh my! So the chile flavor and spiciness actually comes through in the yolk? Gotta mention this to some chicken keeping friends.

My description of them in my blog went as follows:

"The yolks are rich and buttery, with an earthy, haunting depth and mellow sweetness reminiscent of mild red chile."

I guess that's a yes.

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Amish sage sausage with yam hash browns and a poached egg.

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Ohhh that looks wonderful!

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

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

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First time posting to the Breakfast thread BUT sure do love lurking there!!!!!  Here is my contribution.......

From The New York Times, Duck Confit Hash with eggs fried in duck fat, sliced tomato and toast.

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I think I just died a little inside. God that sounds and looks amazing.

There's nothing so bad in this life that pork fat can't make better.

My Blog

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Matt Romero of Romero Farms here in NM feeds red chile to his free-ranging chickens to achieve these amazingly vibrant spicy yolks:

gallery_11735_5463_99671.jpg

Best eggs ever.

Oh my god! Those are amazing. I'm imagining the chickens feeling a little bit like I do when I eat szechuan hot pot for dinner, but for eggs that tasty....

Gnomey

The GastroGnome

(The adventures of a Gnome who does not sit idly on the front lawn of culinary cottages)

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Two days ago, huevos motuleños at Pasqual's in Santa Fe. I finally got around to trying them, but they didn't do much for me. I ended up eating most of my friend's barbacoa of beef cheeks and about seven cannelés:

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Matt Romero's amazing eggs, on the other hand, hit the spot every time. In case anyone's interested, Matt is President of the Santa Fe Farmers' Market Institute and used to be Mark Miller's sous chef at Coyote Cafe back in its heyday. His chickens love the red chile he feeds them, and it's a great way for him to recycle whatever he can't sell or turn into ristras. Percyn, if you know anyone who keeps chickens, I'll send you some of what Matt is feeding his! I cannot adequately describe how extraordinary these eggs are. The yolks are like a delicious spicy hollandaise that sauces the rest of the eggs!

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Today, a friend made orange-scented brioche French toast and an egg, cheese and chile casserole from the red chile eggs:

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Matt Romero's amazing eggs, on the other hand, hit the spot every time. In case anyone's interested, Matt is President of the Santa Fe Farmers' Market Institute and used to be Mark Miller's sous chef at Coyote Cafe back in its heyday. His chickens love the red chile he feeds them, and it's a great way for him to recycle whatever he can't sell or turn into ristras. Percyn, if you know anyone who keeps chickens, I'll send you some of what Matt is feeding his! I cannot adequately describe how extraordinary these eggs are. The yolks are like a delicious spicy hollandaise that sauces the rest of the eggs!

gallery_11735_5463_85522.jpg

I wonder how those red chile eggs would influence a brownies or chocolate cake recipe. (Chocolate cake can be eaten for breakfast, too!)

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Teeny tiny cell phone picture (left my camera at work) of today's breakfast--six spring rolls filled with ground pork (not much too them except garlic, pepper, and fish sauce), and one filled with cheese. Fried cheese is good! :smile:

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Eaten with sweet chili sauce (cock brand, I think).

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Matt Romero of Romero Farms here in NM feeds red chile to his free-ranging chickens to achieve these amazingly vibrant spicy yolks:

gallery_11735_5463_99671.jpg

Best eggs ever.

That is so awesome looking.

At the age of six I wanted to be a cook. At seven I wanted to be Napoleon. And my ambition has been growing steadily ever since. ‐ Salvador Dali

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That chive blossom is a beautiful thing to behold. It's still about two weeks too early for the flowers here...I have buds on the plants but no flowers yet :sad:

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

eGullet foodblog

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Belated thanks, Marcia. You are a few days closer to chive blossoms by now. :smile:

As usual, cleaning out the fridge means fried rice – this time with apple eggplants, an egg, a sprouting onion, garlic, chile, shrimp sauce, fish sauce, nahm prik pao, and probably a few other things that I have forgotten. Held me over until dinner and tasted pretty respectable, considering that I was in a hurry and slammed everything into a screaming-hot wok.

I wants me some chile-fed eggs. Yum.

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