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

[Flotch]

Wholemeal blueberry pancakes with agave syrup.

[Pille]

I've been having pretty much the same thing for breakfast for over a week now - a bowl of yogurt with home-made crispy granola flavoured with malt extract (recipe here). The malt extract makes all the difference, so this is my granola recipe de jour at the moment

[prasantrin]

Rona, hate to say it, but I buy it in a package where it is already brining in the pickling spices. All I do is steam it for 2-3 hrs.

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Noooooooo!!!!

My dad used to buy those, but never steamed or boiled as directed. Instead, he'd cut it into chunks and fry. Excellent with freshly cooked white rice.

[percyn]

Gravad Lax over scrambled eggs w/goat cheese

[suzilightning]

blueberry pancake with crispy bacon and turkey breakfast sausages. the pancake was just an excuse to eat the meat with real maple syrup.

[percyn]

Was snowed in today, so I made Salmon Eggs Benedict

Money Shot

Classic Eggs Benedict (with a firmer yolk) for the wifey

[andiesenji]

I made spanakopita since I had all the fixings and needed to use up some of the phyllo dough I have in the freezer. (Purchased for holiday baking but only a small bit was used because of time constraints).

[percyn]

Lox and Scrambled Eggs /Goat Cheese on Biscuit

[Flotch]

Cinnamon buns. Recipe from Bon Appetit (I think March 2008) - Molly Wizenberg's column.

[Kim Shook]

Percyn - lovely Benedicts - both of them!

Flotch - you got a nice roll on those buns! Perfectly done!

Breakfast on Sunday:

Sausage and cheese frittata sandwiches on onion rolls.

[Kim Shook]

Percyn – we saw the corned beef package at the store yesterday and almost bought it, but there was so much that I thought I’d better save that project until we have some company. I’ll ask for advice when that time comes! We are both craving corned beef hash.

Breakfast this morning was fried eggs, Benton’s bacon. hash browns, and biscuits – these biscuits were from the NYT cookbook, with some variations from an online friend :

As you can see, I need a little practice – my friend’s were so lovely and high, mine were a little squat, but tasted really good. It’s amazing to me that I manage to make some fairly complicated mains and desserts quite well, but am consistently challenged by something like biscuits or cookies – they both tend to come out flat. I don’t know why, but it must have something to do with my technique. I know my baking powder is good.

[percyn]

Kim, you should have got the corned beef, you can make it and freeze the rest. Plus, once you try it, it goes quick

Today I made Sichuan Chicken (leftovers) on Scrambled Eggs

[andiesenji]

Percyn – we saw the corned beef package at the store yesterday and almost bought it, but there was so much that I thought I’d better save that project until we have some company.  I’ll ask for advice when that time comes!  We are both craving corned beef hash.

Breakfast this morning was fried eggs, Benton’s bacon. hash browns, and biscuits – these biscuits were from the NYT cookbook, with some variations from an online friend :

As you can see, I need a little practice – my friend’s were so lovely and high, mine were a little squat, but tasted really good.  It’s amazing to me that I manage to make some fairly complicated mains and desserts quite well, but am consistently challenged by something like biscuits or cookies – they both tend to come out flat.  I don’t know why, but it must have something to do with my technique.  I know my baking powder is good.

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I use my grandma's technique which is somewhat similar (but less time-consuming) to flaky pastry. Mix quickly then turn dough out onto a lightly floured surface, pat into a flat square, fold in half and half again then flatten to desired thickness (3/4 inch for me) and cut with a VERY sharp cutter.

[Kim Shook]

Percyn – we saw the corned beef package at the store yesterday and almost bought it, but there was so much that I thought I’d better save that project until we have some company.  I’ll ask for advice when that time comes!  We are both craving corned beef hash.

Breakfast this morning was fried eggs, Benton’s bacon. hash browns, and biscuits – these biscuits were from the NYT cookbook, with some variations from an online friend :

As you can see, I need a little practice – my friend’s were so lovely and high, mine were a little squat, but tasted really good.  It’s amazing to me that I manage to make some fairly complicated mains and desserts quite well, but am consistently challenged by something like biscuits or cookies – they both tend to come out flat.  I don’t know why, but it must have something to do with my technique.  I know my baking powder is good.

←

I use my grandma's technique which is somewhat similar (but less time-consuming) to flaky pastry. Mix quickly then turn dough out onto a lightly floured surface, pat into a flat square, fold in half and half again then flatten to desired thickness (3/4 inch for me) and cut with a VERY sharp cutter.

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Andie - that's kind of the method that my friend recommends - I think that I overmixed a bit and need to use a lighter hand. 3/4 inch sounds better to me than 1/2 inch, which is what I patted out to. I'll do that next time.

[percyn]

Slow cooked egg w/Canadian Bacon on Biscuit

[Kim Shook]

Percyn - please 'splain slow cooked eggs. I want one of those for dinner tonight...or a midnight snack...or breakfast tomorrow! Wow!

Breakfast on Sunday was scrambled eggs, bacon, sausage, twice cooked French fries (I still have some leftover once cooked ones and they will finally be finished with tonight’s dinner!) and assorted bits of bread buttered and toasted:

[percyn]

Percyn - please 'splain slow cooked eggs.  I want one of those for dinner tonight...or a midnight snack...or breakfast tomorrow!  Wow!

Kim, a "slow cooked egg" or sometimes called "hot spring egg" is an egg that is cooked for a long time, about an hour in water that is around 65C. They originated in Japanese hot springs, but the recent trend was to cook them in an immersion circulator (which is what I did) or a water bath at 63.4C for 1 hour.

This method allows the white to just set while the yolk is still tender. Sort of a version of "half boiled egg", but a looser egg white.

Edited February 18, 2009 by percyn (log)

[scubadoo97]

Wow, all these great breakfast pictures. Yummm

I have been making Nova style "lox" more often over the last few months. Just so dang easy to do. This has been my typical breakfast this week

[hazardnc]

Percyn, your eggs are pure food porn!

[percyn]

Thanks HazardNC....here's some more Egg & Bacon Porn

Brioche French Toast, BLiS Bourbon Maple Syrup, Benton's Bacon w/Fried Egg

Benton's Bacon and Ham - Intense smoky flavor combined with deep porky goodness

Act II - Benton's Ham on biscuit

[Prawncrackers]

Percyn's eggs certainly are a constant source of inspiration for breakfast. Here are my Eggs Benedict, made with pancetta and lumpy hollandaise - because i like to leave the shallots in:

Before shot

Money shot

[percyn]

Very nice prawncracker!!

[Shalmanese]

I made a Cheese & Bacon Grits topped with Poached Egg. It just might be my new favorite breakfast ever.

[menuinprogress]

Percy, Prawn - absolutely gorgeous eggs...

[Kim Shook]

percyn – we adore Benton’s. We have 8 lbs. of the bacon and some of the ‘proscuitto’ in the fridge right now. We haven’t tried the ham slices yet – I’ll get Mr. Kim to add them to our next order. We have been completely spoiled for any grocery store bacon including Neuske’s! We gave some to our dads last father’s day and both of them thought that it was too strongly flavored and didn’t really care for it!

Prawn – just a gorgeous, gorgeous egg shot! That is exactly how I like my eggs. I got ‘schooled’ by our waiter this morning at breakfast. I ordered over medium and it came with clear, raw whites when cut. When I sent it back, he informed me that if I didn’t want uncooked whites, I should have requested ‘over medium-well’ . Yes, he still has a face, why do you ask?

Shalmanese – I think that would be my new favorite breakfast, too.