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What would you like for breakfast?

post #1 of 39
Thread Starter 

Besides the typical benedict, omelets and bacon & eggs dishes, what would you like to have for breakfast? Would roast lamb panini make the cut? What are your suggestions?

post #2 of 39

Home made biscuits and sausage gravy wth a fried egg on top.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 39
If you're looking for out of the ordinary breakfasts, I love soup for breakfast, particularly a spicy carrot fennel soup. Fried rice is good, as are some noodle stir fries. I've done some Japanese style assembled soups too.
post #4 of 39

For breakfast i like bready/slightly sweet things - raisin bread, plain artisan bread toasted with butter and jam, pancakes, muffins, english muffins, bagels, cornbread and butter, various sweet breads.  Nothing too sweet and not many savory things either (bacon is good, eggs are good)

No sandwiches, no soup, no sweets (cake,

pastries)

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #5 of 39

I'll eat anything for breakfast.  On special occasions I like to go the extra mile and make eggs benedict but on a daily basis I'm good with some yogurt or scrambled eggs with ham if I've got a bit more time. 

"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 #6 of 39

You really eat at breakfast! It's a black coffee to me. A croissant once in a while.

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #7 of 39

ooh, not even touching this one!   my bad....

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #8 of 39

This was my Dad’s favorite breakfast and while my husband and I were

in Hawaii last month we were lucky enough

to be able to have this for breakfast one morning

Pipikaula, which is a type of Beef jerky, but much more moist,

juicy, tender, flavorful and no where as stringy and tough;

eggs and steamed white rice with Nori Furikake and Shoyu or soy sauce

 

 

 

Hawaii May 2012, my Dad's fav, Pipikaula, egg and riceHawaii May 2012, Ppikaula, Hawaiian Beef Jerky

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #9 of 39

Those eggs look WAY overdone to me.

 

Chicken fried steak.  Grits.  Cheese grits.  Potatoes of some sort, lots of onion.  Lamb panini?  Hmm....

 

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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post #10 of 39
Quote:
Originally Posted by teamfat View Post

Those eggs look WAY overdone to me.

 

 

Take it easy.  You're being too dramatic.  May not be your preferred way, but there is not a single spec of brown on those eggs.

"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 #11 of 39
Quote:
Originally Posted by ordo View Post

You really eat at breakfast! It's a black coffee to me. A croissant once in a while.

 

Breakfast is the most important meal of the day.  It is important to fuel your body in the same way that you fuel your car.  You wouldn't tell your car not want fuel because that would be stupid.  In the same way we should fuel our body.  While sleeping our metabolism slows down, in the morning by fueling it with breakfast it gets our metabolism going again.  I thought that in this day and age people all over the world would understand the importance of breakfast, guess not. 

"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 #12 of 39

Phatch brings up a wonderful, warming start for the day

In Hawaii, I suppose because of the Asian influences,

many people have some kinds of hot meal,

alot of times leftovers from the night before

My husband thought that this was kinda funny,

but guess who eats whatever I give him

 

Hawaii May 2012, what kinda of breakfast is that? Thai stew

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #13 of 39

In college I had a Japanese roommate.  Every morning for breakfast she'd have a salad.

"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 #14 of 39
Quote:
Originally Posted by teamfat View Post

Those eggs look WAY overdone to me.

Chicken fried steak.  Grits.  Cheese grits.  Potatoes of some sort, lots of onion.  Lamb panini?  Hmm....

mjb.



Yeah mjb, they were a bit over cooked, as we do like our eggs soft scrambled, but then as in another thread, cooking in someone else's kitchen was not an easy task for me

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #15 of 39
Left over Red Flannel Hash. Has to be leftover because I'm not taking the time to make it in the morning.

My kids like popovers as well as their cooking relative, dutch babies. I like the dutch babies better because of how they serve with the sauteed fruit. I prefer cheese popovers over the plain, but the plain are better hot out of the oven. The cheese ones need to cool to room temp for the cheese flavor to work at its best.

I like strata too, but the rest of my family doesn't.
post #16 of 39

Tell me about these popovers and about these dutch babies.  They sound cute.

"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 #17 of 39
These are a "quick bread" batter kind of thing though without any chemical leavening or yeast. Popovers are larger versions of the Yorkshire pudding. Joy of Cooking will detail both of them well. Dutch Baby is in the index under the pancakes

You can use a standard muffin tin, but I like the heat retention of cast iron mini-muffin pans.

Ingredients at room temp preferably.
1 cup flour
salt, about 1/2 teaspoon is what I use, but I tend to reduce sodium to keep my doctor and myself happy.
2 large eggs
1 cup of milk.

Heat the oven to 450 with the muffin pan inside.

Mix the ingredients until smooth. Don't worry about overbeating the mix as a little gluten development actually helps them rise.

When the oven and pan are hot, grease the muffin cups. Butter is traditional, but an oil spray sure saves hassle and is FAST which helps keep the pan hot. If you use butter, Just cut in small cubes and let 1 cube melt in the bottom of each cup. Pour in the the muffin cups about 2/3-3/4 full. Quickly back into the oven for 15-20 minutes, reduce the heat to 350 and cook another 15 minutes. DON'T PEEK. These rise from the eggs and steam so don't let the heat out. Note the falling oven temperature technique which replicates old solid fuel cooking.

If your oven has a time bake feature, it's convenient to set the oven to come on and heat up the pans and oven about the time your morning alarm goes off. Then you can quickly mix the batter and get things moving.

Dutch babies are a little simpler, basically just twice as much egg in the ratio. I like cast iron skillet or non stick for cooking these as I can cut down on the butter and they slip right out

1/2/ cup milk
2 large eggs
1/4 teaspoon salt
1/2 cup flour
4 T butter-- i only use 1 T. Sure the extra butter is good, but not that much better.

Heat the oven to 425.

Mix the first 4 ingredients. Melt the butter in the pan over medium heat. Pour in the batter and let it cook unagitated 1 minute. Then into the oven on a middle or lower third rack. Drop the temp to 350 after the first 15 minutes. Let it cook 15 more minutes at the lower temperature. It will climb the walls of the pan and puff up in the middle. Dust with powdered sugar before serving.

While they're cooking, I usually saute up some apples in a little butter with some sugar and a bit of cinnamon. Use whatever fruit you like of course. Fresh berries could just macerate in sugar, no cooking needed.
post #18 of 39

Hmmm, dutch babies sound good!

"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 #19 of 39
Quote:
Originally Posted by Koukouvagia View Post

Hmmm, dutch babies sound good!


Uhhh....lulz...that cetainly sounds odd out of context hahaha.

 

I love to make scrapple from scratch, crust it in cornmeal flour mixture, fry it in bacon fat.  Serve that with fresh made homefries and some eggs over-easy..yum!  Another favorite is poached eggs on buttered white toast that is torn into pieces and then a liberal sprinkling of a "seasoned" salt mixture (I typically do salt, paprika, sugar, onion and garlic). A little garnish of chive rings is nice on top.

post #20 of 39

Crêpes.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #21 of 39

If you were to make me sirloin and hash browns sprinkled in mozzarella and sharp cheddar and wrapped in a tortilla, I'd love you forever. Seriously.

post #22 of 39
Quote:
Originally Posted by teamfat View Post

Those eggs look WAY overdone to me.

 

Chicken fried steak.  Grits.  Cheese grits.  Potatoes of some sort, lots of onion.  Lamb panini?  Hmm....

 

mjb.

I actually don't mind the brown: it ensures that my eggs aren't undercooked. I'm a bit of a "gotta make sure it's done" guy. xD

post #23 of 39
Quote:
Originally Posted by Drago View Post

I actually don't mind the brown: it ensures that my eggs aren't undercooked. I'm a bit of a "gotta make sure it's done" guy. xD

 

Just be careful that when you start working in a restaurant you don't overcook everybody's food.  It's fine when cooking for yourself but overcooking eggs won't get you much further than short-order cooking.

"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 #24 of 39

KK,

 

Reason why the waitress will ask you how you want your eggs cooked......everyone is different. ( I prefer mine slowely cooked sunny side up- tilting the pan and putting a few spoonfuls of  hot butter on top )

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #25 of 39

hey petals,

since we're both up let's have breakfast together.....got any cold pizza at your house? with anchovies and crushed red pepper?

a pot of very strong coffee...it might even be an espresso kind of day here.....we can listen to melody gardot, who you will be seeing soon, and talk about all sorts of things....oh, i forgot, bonjour...

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #26 of 39

Bonjour ma belle Joey,

 

'Top of the morning' to you. Cold pizza ???????????? anytime !  I have sriracha (need some heat). Espresso, well I have had my first shot but a little more won't hurt.

Let's get this day going......I have Mel on as we speak.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #27 of 39

i just had a small bowl of black raspberry dark chocolate chunk ice cream...it goes really well with espresso. i am making cakes here this morning so it just seemed to fit.....

my husband hates it when i eat his ice cream cuz i dig out all the chocolate chunks....what can i say?  i just lose all control when it comes to dark chocolate...

joey


Edited by durangojo - 6/22/12 at 8:10am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #28 of 39

Tabasco "Chipotle" is killer on pizza, hot or cold.  Better (hard to believe, I know) than sriracha. 

 

Lately, I've been on a pancake and waffle kick.  My waffles are pretty good, I add some corn meal to the batter and some pieces of crisp bacon and/or pecans or walnuts.  My pancakes are good, too -- just not as good.   Yes to Dutch Babies, we like ours with either powdered sugar and lemon or real maple syrup.  It's hard to beat maple syrup.

 

I like my scrambled eggs "French" style and very soft, preferably with garlic chives.  Her Ladyship won't stand for it.  She likes hers well done, with big, flat curds.  Just as easy to make individual omelets.

 

Just for personal context, I'm not a good breakfast or short-order cook of any kind; and any woman who likes anchovies on pizza is my kind of woman. 

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #29 of 39

Pork Hash, scramble, and BACON!!  oh yeah, pickled beets, nice compliment to the entire dish... and The best coffee I have ever had in my life

all in Santa Barbara California @ Andersen's Bakery

OH MY!!!

 

California Oct 2011, Pork Hash, scamble and BACON plus the best coffee I have ever had all in Santa Barbara California @ Andersen's

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #30 of 39
Quote:
Originally Posted by Koukouvagia View Post

 

Just be careful that when you start working in a restaurant you don't overcook everybody's food.  It's fine when cooking for yourself but overcooking eggs won't get you much further than short-order cooking.

Well, I know that; I was only talking about cooking for myself, not in a pro setting. xD

 

Everything has to be pinpoint perfect when you work in a restaurant. On the strange occasion that I do end up cooking for other people, I try to be as perfect as possible.

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