MitchW Posted August 25, 2024 Share Posted August 25, 2024 As has been mentioned, good year for tomatoes. So why not have them for breakfast? Open-faced heirloom tomato sandwiches. A few slices of good Comté alongside. 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted August 27, 2024 Share Posted August 27, 2024 1/2 fines herbes omelette (parsley and chives). Needs help with the shaping, but otherwise tasty. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted August 27, 2024 Share Posted August 27, 2024 Poached egg on four mini avocado toasts with everything bagel spice. Quote Link to comment Share on other sites More sharing options...
splinky Posted September 1, 2024 Share Posted September 1, 2024 spent a week with friends in paradise island and everyone brought along their favorite breakfast ingredients. we never had the same breakfast twice. my favorite of the week was sliced polenta, pan seared in butter, topped with sautéed veggies, sliced roma tomatoes, crumbled bacon and grated cheeses, then baked until bubbly and brown. 2 Quote Link to comment Share on other sites More sharing options...
voyager Posted September 25, 2024 Share Posted September 25, 2024 Sauteed up the congealed remainder of last night's polenta, topped it with a brown-butter fried egg. No pic cause I ate it while it was hot! Yum. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted September 27, 2024 Share Posted September 27, 2024 Fried egg sandwich, using sourdough English muffins I got at the farmer's market in Lincoln, CA. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted October 6, 2024 Share Posted October 6, 2024 Believe it or not, the banana tree did so well this year that we have an absolute surplus of fruit. N made a banana-chocolate sorbet (blend it all up and freeze), and for breakfast today I decided to make challah French toast with a side of bananas cooked in a brown sugar-butter sauce. 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted November 2, 2024 Share Posted November 2, 2024 Frittata of leftover pasta and not leftover feta. Avocado toast. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted November 2, 2024 Share Posted November 2, 2024 Ooh, I may add feta to my avocado toast tomorrow! Quote Link to comment Share on other sites More sharing options...
MitchW Posted November 3, 2024 Share Posted November 3, 2024 Made a batch of granola yesterday, ostensibly the EMP recipe, but not really. Oats, almonds, pistachios, pumpkin seeds. After roasting, added golden raisins, currants, and dried blueberries. Quote Link to comment Share on other sites More sharing options...
MitchW Posted November 16, 2024 Share Posted November 16, 2024 I'm seeing so much challah lately, this pain perdu was necessary. Challah from Party Bus Bakeshop. Quote Link to comment Share on other sites More sharing options...
MitchW Posted January 15 Share Posted January 15 (edited) Proving that plating is overrated: Especially at 7 AM. Balthazar pain de seigle avocado toast. Cara Cara orange. Apple. 24-month aged Comté from Formaggio Essex. Edited January 15 by MitchW 2 Quote Link to comment Share on other sites More sharing options...
splinky Posted January 19 Share Posted January 19 (edited) Noodle's first pierogies, so she says. Edited January 19 by splinky 1 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted January 19 Share Posted January 19 Fun! Mitch McMuffin: Fra' Mani ham, egg, cheddar on Thomas's English muffin. 3 Quote Link to comment Share on other sites More sharing options...
small h Posted January 20 Share Posted January 20 My egg circle greets your egg circles. 1 Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted January 20 Share Posted January 20 Do all you cognoscenti have these? Where can I get some, and join this inner circle? Quote Link to comment Share on other sites More sharing options...
voyager Posted January 20 Share Posted January 20 No need. Just buy "self-rounding eggs". Medium perfectly fits a biscuit, large fits an English muffin, XL fits a Kayser roll. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted January 20 Share Posted January 20 I tried an egg circle once but the egg leaked out the bottom. I sometimes bake them in little Spanish cazuelas. But if the egg hangs out of a bun I don't really care. 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted January 20 Share Posted January 20 A baked egg isn't exactly a fried egg. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted January 20 Share Posted January 20 No it is not. But it is circular and the size is determined by the dish. Quote Link to comment Share on other sites More sharing options...
MitchW Posted January 20 Share Posted January 20 I promised Significant Eater some scones, but only if and after she ate some oatmeal. She did. Scones with currants. Served with butter, French raspberry jam, and a 2nd cup of coffee. 4 Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted January 21 Share Posted January 21 (edited) Those look a lot like the scones my mother made in India from "The Landour Community Centre Cookbook", a late 1930ish book (reprinted and reinvented over the years) for the British to feel at home in the "hill stations" of India. I have several editions of the book, including possibly the first. In any case, the recipe there is short-crusty and has eggs, distinguishing itself from the softer biscuit. What were your flour-butter-egg proportions? ETA: wandering far from breakfast, but Edited January 21 by relbbaddoof Quote Link to comment Share on other sites More sharing options...
MitchW Posted January 21 Share Posted January 21 48 minutes ago, relbbaddoof said: What were your flour-butter-egg proportions? No eggs! (Though I suppose an egg wash might make them prettier). Ingredients ▢ 384 grams all-purpose flour ▢ 67 grams granulated sugar ▢ 1 tsp salt ▢ 2 1/2 tsp baking powder ▢ 1/2 tsp baking soda ▢ 171 grams unsalted butter frozen and grated (see post) ▢ 250 ml buttermilk https://theunlikelybaker.com/classic-buttermilk-scones/ I used kefir in lieu of buttermilk. Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted January 21 Share Posted January 21 Thanks. I'll have to try this. Your scones look very good. 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted January 21 Share Posted January 21 41 minutes ago, relbbaddoof said: Thanks. I'll have to try this. Your scones look very good. They’re tasty and not dry, which I guess covers most of the bases. Quote Link to comment Share on other sites More sharing options...
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