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Breakfast this morning - Page 2

post #31 of 47

Hey there is nothing wrong with old! Some of my best friends are old. I have even been accused of resembling that sentiment myself. One of my cars is 46 years old. The other is 42 years old. I don't drive them everyday (the motorcycle is too much fun so it gets most of my attention), but when I do, I enjoy them. Let's hear it for old!

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #32 of 47
Quote:
Originally Posted by Pete View Post

When I want my eggs that creamy I do them in a bowl over a water bath as opposed to in a skillet over direct heat. I to then finish them with sour cream.
BTW, the bacon looks great. I did you cure it yourself?



This is exactly how I prefer my soft scrambled eggs. I finish with sour cream, like you, and chives. Served with a bit of country bread.

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #33 of 47
Thick slice of country bread buttered on both sides and then browned under the salamander.

mimi
post #34 of 47

@kaneohegirlinaz this is an old thread but what a great one.

 

@kuan awesome man I love it all and the biscuits look perfect. That is my kind of last meal. That is super nice bacon who is the maker?

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #35 of 47
Thread Starter 

Maker of the bacon is not me.  The butcher from the meat science lab at the University.

post #36 of 47

I never get up in time to have breakfast lol but all that looks good, when i do get up though i ether just have a piece of fruit, toast and a piece of fruit or a yogurt with my toast or cereal

post #37 of 47

*   *

@PeteMcCracken these are my friends lastest chicks, hatched only a week ago, but for the life of me, I can't recall the brred name, but they sure lay pretty and delicious eggs.

post #38 of 47
Quote:
Originally Posted by kaneohegirlinaz View Post
 

*   *

@PeteMcCracken these are my friends lastest chicks, hatched only a week ago, but for the life of me, I can't recall the brred name, but they sure lay pretty and delicious eggs.


Perhaps http://www.the-chicken-chick.com/2011/09/ameraucana-easter-egger-or-araucana.html ?

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #39 of 47

Aww so cute :) <3 fresher is always better, i've never had a totally fresh egg in my life always shipped to a supermarket.

post #40 of 47

Scrambled eggs with spinach, red peppers and feta.  Proscuitto, handcut fries

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #41 of 47

Today i had BBQ sausage wraps with chips (for you guys in the US chips are thicker than fries), i should of took a picture but i was hungry so i devoured it before thinking lol. Now comes the sleepyness... i've been feeling sleepy lately as i've put weight back on and not really been going out much, shall be having a coffee pretty soon.

post #42 of 47

Re-warmed Rice Pilaf, Red Cooked Chicken Breast and Basted Eggs.

 

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #43 of 47
Quote:
Originally Posted by MichaelGA View Post
 

 

 

That's what I'm Talkin' about!

Warm egg yolk, oozing over rice, I could start my day this way, everyday, YUM!

post #44 of 47

Omg! i love dippy eggs mmm... i wish i had the time when i do get up in the mornings to make a breakfast like that but i usually get up a hour before i set out as i only take an hour to get ready and eat a small breakfast, i love my sleep too much.

post #45 of 47

 

1/2 diced onion sautéed in unsalted butter, along with 4 tablespoons cashew nuts, seasoned with sea salt, black pepper and thyme, then combined with 2 tablespoons fromage blanc and processed until smooth.

 

 

Cashew and fromage blanc crostino, with arugula salad and egg.

post #46 of 47

Yeh and so no pictures here since this suddenly pop up again after very, very nearly a year, and actually this was my lunch but I'm thinking it qualifies anyway -

 

Cover a 10"/255cm pan with a layer of whole red onion slices 1/8"/3mm thick and cook till soft, then add a little salt, then 3 jumbo eggs, more salt and some pepper and Mirken, over easy.

 

I'll alternate between onion and shallot and, of course, eggs should be right from the fridge cold for minimal congealing of the yoke.

 

 

Rick

post #47 of 47

I had a pleasant surprise this morning. Did a couple fried eggs, a few slices of my maple & brown sugar bacon, and hash browns with onions and a pepper. The store bought serrano chile I used had more heat than I expected, very nice.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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