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

[C. sapidus]

Mmm, beautiful steak and eggs.

Another culture-clash fried rice, made from doggie-bagged chicken tikka and the declining contents of the vegetable drawer (carrots, green beans, habanero chiles), flavored with garlic, shrimp paste, roasted chile paste, fish sauce, sesame oil, and a finishing squeeze of lime.

[kitchensqueen]

Mmm, the photos in this thread are absolutely tantalizing. I made a traditional midwestern breakfast this morning - thick-cut bacon, scrambled eggs (cooked in the bacon fat), roasted potatoes with parsley and dill and a crumb coffee cake, served with black coffee, orange juice and black tea with honey. Good, homey eats.

[percyn]

Sali per Edu (Egg on Potato Sticks) - Tumeric, Chili pepper, cilantro, chilies, tomatoes, potato sticks and eggs.

Edited May 16, 2009 by percyn (log)

[percyn]

Today I used some left over Indian style Okra to make

Bhida Per Eeda (Eggs on Okra / Lady finger)

Add a few tbsp of water, cover and simmer

Yolk was a little harder than I would have liked, but still delicious with a squeeze of lemon juice and a roti.

Edited May 17, 2009 by percyn (log)

[SobaAddict70]

Ramps and asparagus omelette

Fiddlehead ferns sautéed in butter, with a touch of lemon juice

Ramps season is almost gone. *sigh*

[percyn]

Fried Egg w/Chinese Double Cooked Pork

[nickrey]

Just a simple omelette.

This one had cheese, tomato, onion, and ham as a filling.

It was served with home-made savoury bacon and toast from home-made bread (the latter two not in picture).

Thought I'd post this because the fold looked good and it's hard to do well

[Kim Shook]

Ann – I just put peameal bacon on my wish list (I have a birthday coming up), but have a question. The Real Canadian Bacon Co. offers whole peameal roasts or slices. I am leaning towards a whole roast, but which would you suggest?

Breakfast this morning was a drippingly, sweet, floral cantaloupe:

At least that’s what Mr. Kim said. I’m not a fan of cantaloupe. I can manage bland, not-so-good melon, but a good one is somehow too fragrant to me – they always taste almost rotten to me.

We also had banana pancakes and new (to us) bacon that I found at Whole Foods - Wellshire dry rubbed Black Forest bacon. The bacon was very good, much better than anything usually found in a regular store, but we still prefer the flavor of Benton’s. The pancakes were fantastic – we can’t wait for blueberry season to try them in the pancakes!

[Kim Shook]

Breakfast this morning was cantaloupe, scrambled eggs w/ chives and Fontina, more of that Wellshire bacon from yesterday and leftover pancetta biscuits:

[appreciator]

Just a simple omelette.

This one had cheese, tomato, onion, and ham as a filling.

It was served with home-made savoury bacon and toast from home-made bread (the latter two not in picture).

Thought I'd post this because the fold looked good and it's hard to do well 

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A gorgeous omelet indeed! I find it odd that none of the other breakfast regulars have piped up with their admiration... perhaps they're all just stunned.

Your omelet is a thing of beauty... keep up the good work!

[jess mebane]

Crepes w/vanilla been creem, strawberries and chocky syrup drizzle. Color the Mebane tribe amazed, with only the youngest giving his plate the fisheye. Bacon on the side, 'cause that's how Saturday should start: bloated, with a chance of sinking in the shallow end of the pool. Happy Summer!

Edited May 30, 2009 by jess mebane (log)

[percyn]

Breakfasts over the past couple weeks..

Royal Trumpet Mushrooms, Ham and Cheese

in the pan

on the plate

Yummy

Fried Egg w/Chinese Twice Cooked Pork

A version of Eggs Benedict - Lobster and shrimp hollandaise on a mini bagel, topped with chipotle powder

Truffled Scrambled Eggs & Ham on a freshly baked biscuit

Edited May 31, 2009 by percyn (log)

[Prawncrackers]

Poached Duck Egg & White Asparagus on Sourdough with a kinda brown butter and jambon cru dressing. Sorry didn't get the money shot this time

[percyn]

Very nice Prawn!!!

[prasantrin]

What's the best thing to do with overcooked overly-salted corned beef?

Make corned beef hash!

Except I don't really know what corned beef hash is supposed to be like, so I sauteed some shallots in bacon fat until a little on the crispy side, then added cubed potatoes. I added a bit of water, and covered the pan to steam-cook the potatoes. Then I uncovered the pan and let the potatoes crisp up a little longer and added the shredded corned beef (shredded because my overcooked corned beef is too tender to slice).

Finally, I cracked an egg on top!

Mmmmmm. . . .

I'm making this again!

Edited June 6, 2009 by prasantrin (log)

[Benjamin Armstrong]

Try a little steamed cabbage chiffonade through you hash - also a little sherry vinegar at the end as well really lifts the hash - with eggs of course

Ben

[Kim Shook]

Breakfast this morning was soft boiled eggs done by Maggie’s method in her wonderful essay in the Daily Gullet. She ended up cooking them for 5 minutes, but I think I’ll try 4 1/2 tomorrow. Getting them right depends on so many things individual to your house, climate, eggs, temperature, etc. Five minutes is close, though, and her method is easier than any other I’ve tried – cold, pierced eggs put into gently boiling water and left alone for 5 minutes. We also had Benton’s bacon and toast:

Pardon the dark bacon – my kitchen is a dungeon this morning. We switched the light on last night to find it smoking !! Mr. Kim took the fan/light down last night and we went off to try to find a replacement light (a real aggravation and a topic for another thread !). I’m off to the store to buy some egg cups!

[NancyH]

What's the best thing to do with overcooked overly-salted corned beef?

Make corned beef hash!

Except I don't really know what corned beef hash is supposed to be like, so I sauteed some shallots in bacon fat until a little on the crispy side, then added cubed potatoes.  I added a bit of water, and covered the pan to steam-cook the potatoes.  Then I uncovered the pan and let the potatoes crisp up a little longer and added the shredded corned beef (shredded because my overcooked corned beef is too tender to slice).

Finally, I cracked an egg on top!

Mmmmmm. . . .

I'm making this again!

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What? No picture??

[percyn]

Farm Fresh Free Range Fried Egg with Aidells Portobella Sausage and Biscuit

[Kim Shook]

percyn - that looks great and I love the knife - is that a Laguiole?

I did basically the same breakfast this morning as yesterday with the addition of homefries w/ onions. I cooked the soft boiled eggs for 4 1/2 minutes this morning and that was NOT enough – egg snot, ICK !! Will try 4 3/4 minutes next time:

I couldn’t find egg cups anywhere, so I ordered a set of cups and tiny little spoons last night. Maybe I’ll have them by next weekend so I can try again to get the timing right!

[percyn]

percyn - that looks great and I love the knife - is that a Laguiole?

Thanks Kim and yes, it is a Laguiole...good eye.

I couldn’t find egg cups anywhere, so I ordered a set of cups and tiny little spoons last night.  Maybe I’ll have them by next weekend so I can try again to get the timing right!

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I think I have seen them at William Sonoma and maybe even Kitchen Kapers.

[judiu]

percyn - that looks great and I love the knife - is that a Laguiole?

I did basically the same breakfast this morning as yesterday with the addition of homefries w/ onions.  I cooked the soft boiled eggs for 4 1/2 minutes this morning and that was NOT enough – egg snot, ICK !!  Will try 4 3/4 minutes next time:

I couldn’t find egg cups anywhere, so I ordered a set of cups and tiny little spoons last night.  Maybe I’ll have them by next weekend so I can try again to get the timing right!

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Kim, do you have an eggtimer that you cook in the pan with your eggs? It turns a darker red from the outside in, to show you how 'deeply' the eggs have cooked. Lee Valley has them, I just got one out of their catalog for about $ 6.50 http://www.leevalley.com/gifts/page.aspx?c...,104,53214&ap=2

Hope the link works!

[jaredrakes]

Kim, do you have an eggtimer that you cook in the pan with your eggs? It turns a darker red from the outside in, to show you how 'deeply' the eggs have cooked. Lee Valley has them, I just got one out of their catalog for about $ 6.50 http://www.leevalley.com/gifts/page.aspx?c...,104,53214&ap=2

Hope the link works!

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[Kim Shook]

percyn – We have Williams-Sonoma, Sur la Table AND Crate and Barrel and would you believe that it didn’t occur to me to go to any of them until I read your post ? I just tried Target and Bed, Bath and Beyond. What a maroon !

judiu – I have one of those on my Amazon wish list (BIG birthday coming up – 50! )

[judiu]

Kim, do you have an eggtimer that you cook in the pan with your eggs? It turns a darker red from the outside in, to show you how 'deeply' the eggs have cooked. Lee Valley has them, I just got one out of their catalog for about $ 6.50 http://www.leevalley.com/gifts/page.aspx?c...,104,53214&ap=2

Hope the link works!

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That's brilliant. Do you know if the egg timer is calibrated such that you could keep it in the fridge with your eggs and take it out with your eggs so it reads just right? or is it meant to be dropped in the pool without regard to the eggs' initial temp? doesn't say in the description, wondering if you R'd the FM....

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Sorry for the delayed reply; haven't been keeping up too well... AFAIK, because the egg thing-y is temperature controlled, you probably COULD keep it in the fridge with the eggs. I'll have to experiment with that notion...