BDL....ur too upscale for me,( as far as breakfast), however, if I ever need an elegant menu, I know who to go to. You sound like a great chef.
WHATS YOUR FAVOURITE BREAKFAST ? - Page 2
I recently tried Alton Brown's recipe for English muffins. They were surprsingly easy to make and we loved them. I think I'll make them myself from here on. Split and toasted, they were superb
2 stuffed croissants...1 filled with ham cheese peppers scambled eggs etc, maybe some hollandaise poked in there too, 2nd full of cream cheese and blackberry or currant jam etc all heated up with a butter wash atop.
Sadly during the week breakfast is a meal we never get sit down and enjoy normally a granola bar as we are running out the door.
But on a sunday my hubby always makes a full english breakfast. (being english an all)
2 Sausages ( normally Bratwurst, he says thats what sausage looks like)
3 slices of Bacon ( from our local butcher, as American bacon don't cut it for him)
Baked beans ( i know what your thinking)
2 Sunny side up eggs
and BLACK PUDDING (otherwise known as blood pudding). Took me a while to get used to it , but now i love it
and a big mug of hot tea
Unless the Soccer is on (sorry football) then i get to make it as he is pretty dang useless, while its on
I'm easy 3 buttermilk pancakes, real maple syrup and butter. bacon or sausage or both , 2 sunnyside eggs, black pepper and a good cup of coffee.
No one can doubt you for consistency!
... and I agree that is a pretty damn good breakfast!
Crustless quiche Loraine. Perfectly crispy FRESH bacon, not the crap sitting in a pan under the heat lamp. Maybe a couple silver dollars of my blueberry pancakes with boysenberry syrup, and a real French flaky croissant, or two...or three.
Please tell me more about CRUSTLESS QUICHE LORRAINE. Please.
It's a recipe with mostly eyeballed ingredients, which is why it's so good because you can add a little more of this, a little less of that, depending on what ingredients are your fav, and which you want to shine most.
My husband and I usually only make it for our birthday mornings.
I'll share the recipe. It's my own.
1 cup of half & half
Note: The rest of the ingredients are to-taste, you want the egg mixture to be chunky with filling, but not too chunky.
-Onions (perhaps 3/4 cup? I usually just eyeball it)
-Ham (I prefer black bear virginia ham, but any ham is good as long as it's not sweet ham like maple or anything) Last time we used boars head boiled ham and that was so good too. Can even use some sauteed prosiutto. Get enough ham because it gets sauteed and it shrinks and renders some fat, all good stuff to add.
-Loraine cheese (chopped deli slices is fine), again, I add as much as I feel is right for the mixture.
-1/2 tsp salt.
-1 Tbl of Locatelli grated cheese (this is what makes it really taste good and rich)
-Just a dash of nutmeg.
Beat the eggs, mix with half & half, salt, pepper, nutmeg, grated and Lorraine cheeses. In a pan sautee onions till lighter than golden, cool on counter. Then sautee ham until golden, and almost crispy, also cool on counter. When onions and ham are cooled add to mixture, rendered fat and everything.
Butter a shallow corningware dish, add mixture, bake at 350 for about 45 min. or until it doesn't jiggle in the middle. Check with a toothpick if needed.
I absolutely hate egg yolks, and I cannot taste the eggyolks in this at all. It was designed like this purposely.
Find super flaky croissants and make a croissandwich. Amazing.
Like any red blooded american, I like my OE eggs w/bacon and hash browns. I eat that just about every day. Or at least a variation of that. Maybe "pig cookies" instead of bacon.
But my favorite breakfasts include...
In Peru we would start the day out with a light breakfast of...
Ciabatta bread, lightly toasted, smeared with the most wonderful avocados I've ever eaten. A Papaya smoothie. And coffee.
It may sound boring but the ciabatta, avocados, papayas and coffee all are immensely better than anything I've ever tried here in the good old US of A.
A good bagel, cream cheese and gravlax is a good one.
Eggs Benny... But only mine.
Biscuits and Gravy.
Yellow grits with lots of pepper and butter. Toward the end of cooking I add crispy crumbled bacon and drop in a couple of eggs, lightly swirled, to let the white cook and remain semi together (like egg drop soup). The yolks make the grits velvety and creamy. I'm tingly just thinking about it.
I'm at work every morning for breakfast so no meat...
A hot cinnamon roll fresh out of the oven with a little orange icing.
Portable, spinach, and onion omelet.
If I have time I will make a bunch of potato cakes the way my mom made them for the staff. Graded potatoes, onions, a little lemon, salt, and pan fried.
What, no fruit bat nor rockfish!!
so many favorites so little time! -- Toasted bagel w/ cream cheese lox onion and tomato; buttermilk pancakes topped w/ maple syrup over easy egg and a side of thick sliced maple bacon; biscuits w/ country gravey and all served w/ fresh orange juice and a mug or two of a premium roast coffee (freshly ground, of course). Now, back to reality - grapenut flakes with fresh blueberries and just a touch of sugar. Oh, and don't forget a "sweetski"
Are your serious about rockfish?!?!?!?!? It's actually eaten out there! I lived on Guam in Lockwood Terrace from 61-3 and never ever did we hear of that ugly and venomous monster being eaten.
very ONO (delicious) Loco Moco!!!
... add a scoop of macaroni salad with gobs of mayo... piggy heaven!
Translation: alo, sharing or in the present
oha, joyous affection or joy
ha, life energy, life or breath
The joyful sharing of life energy in the present
Well what some people call "rockfish" others call snapper. Snapper is what i thought you were refering to.
I don't know how i missed the first post...So comforting. I'll eat that any day of the week.
I love a good sourdough, lightly toasted with avocado slices and home grown tomatoes, a drizzle of EVO, a touch of salt and a smidgeon of fesh basil - so basically just good fresh ingredients.
No coffee for me in the morning, has to be English Breakfast tea and lots of it, preferably a pot to myself.