Breakfast

Great thread, Brad. Before I low-carbed, my favorite breakfast was ramen noodles with an egg white swirled in, 1/2 teaspoon of sesame oil and a few dashes of hot sauce for flavor. Now I eat 2 eggs/2 whites scrambled in butter with 1 oz. cream cheese dabs mixed in, with 4 strips of bacon on the side. Several grinds of fresh pepper and some sea salt finish it off. There's a mug of spice tea, too.

[This message has been edited by Mezzaluna (edited 12-15-2000).]

OH my.....Nueske bacon, soft scrambled eggs,
Good bread, either brioche, croissant,whole wheat, crumpets, Thick English muffins,biscuits with Keller butter, good jam...fresh OJ, French Roast or Chicory Dark Roast with milk

Biscuits and sorghum!!!

Thick french bread french toast with maple syrup (I like dk what used to be B grade)
Good fresh sausage patties

Omelets with shrooms (go figure) spinach cheese.
Fun funky waffles.
Blintzs, cheese with fruit sauce
Sweet potato crepes with praline sauce
Fruit
Sour Cream pancakes
Eggs sardou, benedict, creole...andoille on side
Beignets!!!
Real doughnuts
Good hot chocolate with fresh marshmellows
German apple pancake
Popovers
Pie....fruit mainly but Hey it doesn't matter
Corn beef hash with poached eggs
hash browns...either shredded or chunked with onions, and Tony Chacere salt
Oatmeal (real stuff) with dried cranberries, brown sugar and milk
Cream of wheat/malt o meal etc....
Scones with appropriate toppings
Muffins!!!
Coffee cake...been awhile
Maya Alta Dena Vanilla yogurt with granola and fruit
****I like fancier for Brunch, initial breakfast more straight forward.

[list=1][*]Corned beef hash[*]link sausage[*]omelettes!![*]any Nueske product! The sad part is that I drive by Nueske's (it's on the side of the highway I take everytime I go home to Green Bay) once every two months and have never had time to stop.[*]chorizo[*]fresh roasted coffee[/list=a]

[This message has been edited by Greg (edited 12-16-2000).]

bizarre as it seems, i almost never eat a breakfast, even though i have to cook it for others something like 6 out of 7 days a week.

Most of the time, i eat experiments that i make, trying to evolve the trad brekky idea.

so far, ive made and tried;

Chocolate Mocha french toast - both nice and interesting.

Ham and Emmental french toast - tastes very good and works well.

occaisionally, i will eat some yoghurt or toast, maybe a eggs benedict (usually too fatty for me).

I absolutely adore brioche and go crazy for french pastry "snails".

I exercise alot and enjoy eating alot...I love huevos rancheros and lately I've been making creamy herbed polenta with blue cheese and fried eggs on top. Yum. I also love Vietnamese noodle soups for breakfast. What can I say? I live in Cali!

I'm on a constant quest for new kinds of granola. If I ever had the time at home, I'd make it myself.

I usually mix it in with a tiny bit of bran cereal, to make it lighter, because it's usually a bit too sweet on its own.

I also adore fried eggs with fleur de sel.

Y'all have heard my breakfast opinions before, so I will just tell you my new current favourite. I tend to go for the savory over sweet for breakfast; but I love french toast (but don't want to face maple syrup) -- so Sun-dried tomato french toast with an onion marmalade is my current favourite - but I have to admit, I haven't sprung it on my guests yet...(Kalamata bread is good as french toast too - with just butter and a side of a good, crispy peppered bacon).

I love breakfast for dinner, anyone else?

sure especially on cold rainy/snowy/sleety nights.....

eggs over easy, warm flour tortillas, good salsa, and a bit of sausage... oh, and coffee first and foremost.

Shroomgirl, I read your (characteristic) tear listing the breakfast foods you like and well, I'm a strong man, but I can beg: please move to Buffalo and open a restaurant.

Thanks...live to cook....I would love to cook breakfast that is absolutely one of my favorite meals that is normally overlooked
or poorly done....using lesser quality ingrediants mainly....to keep costs down I guess.
Buffalo NY is Way to cold for me...I'm having a rough time with the 10" of snow with more coming in the next three days....cold toes and fingers are not my idea of a good time....I ski into trees and generally just enjoy apres ski, so much more than the actual skiing.
Kitchenmomma...how do you roast jalepinos without the fumes getting to you? I boil shrimp on the stove with Zatarans and cayene etc...and the fumes make me cough and cry and sneeze....if I were in LA> I would be doing this outside....with several buddies and several beers.

Shroomgirl, two things you mentioned I wondered if you might detail:

Nueske bacon?
Tony Chacere salt?

Nueske's bacon is a Wisconsin product-- the bacon is thick-sliced and smoky. I love to cook with it, but don't happen to like it for breakfast. If you can get any, try it. You'll probabaly love it! They also make sausage products. Hey, Cchiu, are they on the net?

Slices of batard toasted. A touch of butter and seedless raspberry jam. Served with a glass of ice cold milk and a fruit.

I like my breakfast simple.

Nueskes...they have incredible bacon...lean well smoke just a great product. I found them at the Fancy Food Show 1999 in Chicago they sent me a wonderful pkg of smoked duck breast, hotdogs, brats and the bacon....I can get the bacon at a high end grocery here...$6.59 for 10oz retail...ouch yummm

Tony Chachere is a seasoned salt that any self-respecting Louisiana resident or past resident will have in their cupboard... it is an essential to cajun foods. < guess you could recreate it but WHY? it doesn't have a fancy chef on the front so it's a WHOLE lot cheaper than "those guys" who sell 1/2oz of season salt for $5.00 unreal!!!!

Me,me!!! I totally agree, Lynne. I don't make time distinctions when it comes to eating. I'll eat breakfasts at night, eat ribs, pizza, fried chicken in the a.m. My stomach doesn't have a clock, it just likes good food!

hmm, tony chachere, ive heard that name before.

I must admit i do like zatarains seafood boil.

Do you guys use vampfire, batsbrew and daves insanity sauce?

Do you guys have a favourite blackening mix?.

roll on chilli.

oh yeah, while we are on the subject, i wouldnt mind a recipe for Huevos Rancheros, or at least a explanation - both if you're imbibed with the Xmas spirit.

Just very curious and hungry.

Fried corn tortilla with an egg in the middle ringed by salsa....with or without guacamole with or without refried beans.

We have Dave's Insanity but I don't cook with it, I leave that up to my daring eaters to put on the amount thry desire...I have one guy I've cooked for weekly for 4 years...he likes food HOT> cayene, haberanos, jalepinos...etc He dared me once and only once have I made anything too hot for him....There comes a point in the cooking of his food that I do not taste it.
There have been times where my hands have gotten tingly for a few hours.

Blackening....look into Paul Prudhommes books. Nick-shu if you'd like I'll look it up. Is this something you want to do? It's an outdoor thing....cast iron cranked up on an outdoor burner so the fire alarms don't sound.

well, i do have a fairly consistant and reliable blackening mix, its just that i would like to compare. My former employer and chef used to absolutely adore paul prudhomme and i regularly used to upset him by saying "does sir want a analogue wheelchair or a motorised one?"

I do like daves sauce but i am very prudent with its use - i.e. big pot, very few drops, if its not for me.

Huevos rancheros, well, sounds good - does matter how the egg is cooked? and does one perhaps give it some BBq sauce of some sort - tex mex perhaps.

Getting back to the spice, the chinese have a relatively nice chilli oil with dried chillis, fresh chillis, dried garlic, red onion and vegetable oil, just fry all of the above briefly and let steep after cooling - perhaps a new dish - scrambled eggs on fried thin egg noodles with crispy fried bacon strips/crispy fried smoked smoked ham strips drizzled with this oil.

Hehe, after working in a cajun rest, working with a thai chef, rediscovering some of my roots (cantonese chilli psycho) et al, let me have a go at your friend (hee).

Post note - there is a chilli recently discovered in india that leaves habaneros and jalapenos for dead - almost 10 fold on the nearest chilli in scoville units. apparently, this chilli is so potent, they have reserved it for treating alcoholics and men who mistreat their women.

Hurray for India they have abused women in general for a long time.

Salsa is the Huevoes Ranchro sauce.
Eggs are usually fried (over easy)

We have a great import store that carries the brand you mentioned I will check out theXO.

hehe, just like i ripped a subordinate a new one. Funnily enough, he keeps whinging about using double the toilet paper.

Now, how bout (*snort*) for breakfast:

Eggs benedict with baluts, washed down with guiness.

Not trying to make money you know,.

Go for it baby! are you going to soft boil or eat "raw" these slightly mature eggs...or bury them to fermint for awhile? Nick-shu's insanity! heck who's Dave?

One of my kitchenhands offered to get me some, but the boozehound i want to feed it to isnt around that much anymore.

Apparently, you can get them at asian supermarkets, but they have to be hot when eaten so you can feel the "Power"??.

Also, the spiel given rendered them almost unrefusable.

p.s. im almost willng to give them a try.



[This message has been edited by Nick.Shu (edited 12-22-2000).]

Fried egg over a bowl of hot white rice and diced ham.

OK what could someone say that would make grown men eat a chicken embreyo? Unrefuseable????

There was a little dive in Fairplay, CO (Elev. 10,000' Pop. 50) Called the Rocky Top Cafe. I would go on Saturdays and eat Chicken Fried Steak & Eggs, with cream gravy of course! What a way to start the day!

Dave's Insanity Hot Sauce is not for eating, not really. It's a stunt sauce, made for dares and drunk college students and people you want to teach a lesson. Should have a label on it: For External Use Only.

Or, like the label on Inner Beauty: Keep away from pets, open flames and bad advice.