Breakfast - The Early-Morning, Polyphonic Food Blog

[lperry]

Day eight of having enough cherry tomatoes to put them in the scrambled eggs with chèvre and a little hot sauce. Served with arepas and iced coffee.

[monavano]

Breakfast sandwich-- potato roll, bacon, last of the Coulter eggs, over easy and Kraft cheese. A little mayo and marinara on mine

[KMango]

Ah, Sundays...

• One Dairy Godmother "Oatie"; deep butterscotch and salt with unbelievably satisfying chewiness; the best 80¢ you can spend in Del Ray
• Larry's Beans "Cowboy Blend"; topped with foamed milk and an orchard's soft breeze courtesy of Penzeys Apple Pie Spice

[monavano]

 

The Kitchen Sink Frittata with sauteed jumbo lump crab, corn risotto, fire roasted tomatoes, callaloo, onions, yellow squash, cheddar and pecorino.

[porcupine]

Leftover polenta, sliced thin and fried in butter, with maple syrup, a childhood favorite.

[zoramargolis]

Leftover polenta, sliced thin and fried in butter, with maple syrup, a childhood favorite.

My husband's uncle loved that--he called it fried mush. He visited us frequently from his home in Trenton, when we lived in Vermont.

[porcupine]

^That's what my mother called it.  She came from a time and place where being a daughter of immigrants was not a thing to be proud of.  She would roll her eyes if she heard me calling it polenta.

[hillvalley]

Last week I went grocery shopping and the only eggs I could get were already eight days old.  Each egg has the date it was laid stamped on to it.  Anything past three or four days is considered old.  So I had to use up my "old" eggs and made my first real omelet with basil and Slow Food brand parm with a little lemon oil drizzled on top. 

[porcupine]

Leftover homemade corn tortillas heated up and drizzled with maple syrup.  Almost but not quite as weird as it sounds.

[Sundae in the Park]

I've been having hard-boiled egg whites and avocados with lots of s&p for breakfast.  Very filling and healthy, especially once you find out that 1 serving of avocado is 1/5 of a fruit, not the whole fruit.

[monavano]

 

Egg casserole with bell peppers, onions, broccoli, lots of cheddar.

Rosemary potatoes.

Turkey sausage.

[KMango]

Quesadillas from queso fresco, sauteed spinach, garlic, and pico de gallo.  Yesterday, a market in the Dallas suburbs made these tortillas from their freshly ground masa; the green hue is from cactus fiber.  Citrus is a Key lime, $1.79 for a large bag, surprisingly juicy.

After oiling the tortillas but before cooking, crushed Maldon smoked salt flakes added stellar crunch and campfire flavor.

My mouth wishes I made two of these.  My BMI is glad I stuck to one.

Delightful.

[zoramargolis]

Comforting start to a wet, dark day in DC--in more ways than one.

Bob's Red Mill Scotch oatmeal, slow-cooked in a mix of water, coconut milk and almond milk with banana and golden raisins, vanilla bean, cinnamon stick, orange peel, fresh ginger, cardamom and nutmeg. Served with a splash of maple syrup. (J. put some heavy cream on his portion...)

[Xochitl10]

Scrambled eggs with green chile and sharp Cheddar on an English muffin

[bettyjoan]

Whole wheat buttermilk orange pancakes with bacon. Hooray for Sunday morning!

[Xochitl10]

Oatmeal with light brown sugar, dried cranberries, and walnuts

[zoramargolis]

Atwater bakery bread french toast with real maple syrup and Nueske's super-smoky bacon

Peet's cappucini

[porcupine]

pumpkin pie and coffee.  Pie and coffee is the greatest breakfast in all of time and space, and it's even better the day after Thanksgiving.

[TrelayneNYC]

Creamy scrambled eggs (eggs, cow's milk ricotta cheese, sea salt, black pepper, unsalted butter), smoked bacon, champignon mushrooms
Mohua Pinot Noir, 2012 Central Otago, New Zealand

Bacon from Flying Pigs Farm: http://flyingpigsfarm.com/

[deangold]

leftover Stachowski's Pastrami Sandwich.  Which means we had hot pastrami yesterday for lunch.  

[TrelayneNYC]

Carrots cooked forever, with ricotta cheese, poached egg and black truffles

I have to apologize in advance for the truffle food pr0n. I've never had black truffles outside of a restaurant setting, and it always seemed to me that any aroma or taste that was present at the time vanished long ago into the ether. You could say I'm hooked, and I am determined to make the thing I bought yesterday last as long as possible. I just have to resist the urge to put it into everything....

Recipe for the carrots: http://food52.com/recipes/19045-carrots-cooked-forever-a-la-roy-finamore

[Pat]

Sous vide poached eggs and wheat toast.

Or, as my husband said, we made "soft-boiled eggs in an hour and a quarter."

[thistle]

My MIL sent us a CasaBella silicone MicroEgg, I'm still trying to persuade someone to try it out (we don't eat a lot of eggs here). Edited to add, I am not a breakfast person at all, I like a small bagel, toasted, w/ peanut butter (despite the fact that I need to avoid carbs & really should be eating a HB egg.)

[Pat]

Breakfast was a burrito I made from dinner leftovers after cleaning up last night and put in the fridge for today:  flank steak, caramelized onions, and avocado - with several shakes of Cholula added before eating for good measure.  Way more satisfying than I expected it to be.

[bookluvingbabe]

Bacon.

It isn't a snow/ice day if there isn't bacon.  The Trader Joe's Bits and Ends is very satisfying.

Tomorrow I'm getting more creative with the bacon. I bought actual slices and I'm going to try to shape them into hearts.  I also have cinnamon rolls that I'm going to do the same thing with.  Followed by heart-shaped fried eggs.  (I'm pretty sure there isn't going to be school tomorrow and BL-1st grader is going to be bummed.)

[Pat]

Blueberry cornmeal muffins

Scrambled eggs with cheese

Oatmeal with cinnamon and blueberries

[zoramargolis]

today was a spiced oatmeal kind of morning. I use Bob's Red Mill steel cut oats and cook in 1/4 coconut milk-1/4 almond milk-and 1/2 water (4:1 cup ratio.) Also going in is ripe banana, golden raisins, chopped white fig, 2" piece of vanilla bean, cinnamon stick, piece of orange zest, cardamom and ginger. I forgot to add nutmeg, but didn't miss it. It takes 45 minutes to an hour at a low simmer, until the liquid is completely absorbed and the oats no longer crunchy. so silky and flavorful that I eat it plain, with just a teaspoon of agave nectar. J gives it the full oatmeal treatment with butter, maple syrup and half-and-half. it's just exactly what I want when snow is coming down outside. and there will be leftovers!

[TrelayneNYC]

oh that sounds divine.

[DonRocks]

[The talent in this thread is consistently amazing to me.]

[TrelayneNYC]

Beets, citrus, walnuts

The beets were roasted last night, then macerated with fennel fronds, Meyer lemon juice, crushed fennel seed and sea salt overnight. This mixture was combined with chopped clementine orange, walnuts and scallion, and dressed with a Meyer lemon vinaigrette (1 teaspoon clementine juice, 3 tablespoons Meyer lemon juice, 3 tablespoons extra-virgin olive oil, sea salt and black pepper to taste.)




Scrambled eggs (2 eggs, sea salt, black pepper, 2 tablespoons milk) with champignon mushrooms (chopped champignon mushrooms (otherwise known as white button mushrooms, the kind you get in your supermarket), sautéed in olive oil, with chopped shallots, slivered scallion, sea salt and black pepper) and green mango pickle.

[zoramargolis]

yeast-raised homemade cultured buttermilk pancakes

maple syrup and homemade cultured fleur de sel butter

Peet's cappucini

I made the pancake batter last night, which rested in the refrigerator overnight. Subbed fine-ground cornmeal for 1/4 of the flour, pistachio oil for the vegetable oil, and palm sugar for the white sugar in the recipe and added a few personal fillips: vanilla, cardamom, nutmeg and orange zest. J had always expressed disappointment when I made pancakes in the past. They were never as light and fluffy as he would have liked. These pancakes met with praise for their lightness and fluffiness, but he thought there was too much orange zest...

Oh, well. The inevitable clash of palates when a lover of intense flavors cooks for and eats with a highly sensitive super-taster who grew up eating bland food. I thought they were fabulous.

[lperry]

I spent some time yesterday leafing through the magazines that have stacked up and are spilling out of the basket that is supposed to contain them, and i decided I need to use the ideas in them a little more frequently.  So, not exactly like the recipe from an old Bon Appetit, but pretty close considering I have no herbs in the garden yet.

Eggs shirred in a chipotle-seasoned tomato sauce, finished with some feta that was made bubbly under the broiler, served with arepas.

[zoramargolis]

this morning, we had round two of the yeast-raised buttermilk pancakes. I had stored the excess batter in a slightly too-small container and the yeast was still very much alive and active, so I had to do some clean-up in the refrigerator this morning. I added blueberries to the pancakes, and we had our own version of the Denny's "grand-slam," with eco-friendly bacon and a fried egg on the plate, and a glass of orange juice with the coffee. Homemade butter and Vermont maple syrup on top. It just does not get better than this was.

[Pat]

Coffee and a breakfast slider from The Pretzel Bakery

[zoramargolis]

chilaquiles verdes made with leftover posole broth and refried beans, roasted poblano chile and tomatillos, with fresh epazote, tortilla chips, scrambled eggs, cilantro and jalapeí±o. Cholula.

oj

Peet's cappuccini

[TrelayneNYC]

Asparagus with shallot vinaigrette

Fried farm egg, smoked bacon and ramps

[TrelayneNYC]

Carrots and salsify, with garlic and saffron

Peel and trim salsify, cut into batons, place in a bowl of acidulated water (1 cup water, juice of half a lemon). Peel and trim carrots, cut into batons. Bring a pot of lightly salted water to a boil, add carrots and salsify; cook until vegetables are crisp-tender, about 10 minutes. Drain with a slotted spoon and place in a bowl.

Melt unsalted butter in a skillet, add chopped garlic. Fry until garlic turns a pale gold, add carrots, salsify and a pinch of saffron. Cook over medium heat, stirring occasionally, or until the vegetables are golden brown, about 6-8 minutes. Stir in chopped parsley. Taste for salt and pepper, then serve.

Omelette aux fines herbes, sautéed spinach with shallots and sesame oil.

The omelette is from page 133 of

[Pat]

Leftover banana-peanut butter-bacon pie

[zoramargolis]

yeast-risen blueberry buttermilk pancakes (made with homemade cultured buttermilk)

benton's bacon

Vermont maple syrup

oj

Peet's cappuccini

[Pat]

Today was a little more breakfast-like than yesterday and very satisfying:  a scoop of leftover mashed potatoes topped with the last of a can of black beans (about 1/4 cup) and then a slice of colby jack cheese.  Microwaved until hot and melty.  Served with a fried egg with an extra white, over easy.  Usually I scramble eggs or make an omelet when I have an extra white in the refrigerator.  Frying worked fine, though.  I ended up with a super large egg, where the white dwarfed the yolk.  It filled the whole 6" saute pan.

[Smita Nordwall]

yeast-risen blueberry buttermilk pancakes (made with homemade cultured buttermilk)

benton's bacon

Vermont maple syrup

oj

Peet's cappuccini

Zora, I am intrigued by the homemade cultured buttermilk. Would you please share the technique?

[DonRocks]

yeast-risen blueberry buttermilk pancakes (made with homemade cultured buttermilk)

Zora, I am intrigued by the homemade cultured buttermilk. Would you please share the technique?

I am curious, yellow?

[zoramargolis]

Zora, I am intrigued by the homemade cultured buttermilk. Would you please share the technique?

It is a by-product of making cultured butter. First, it means making yogurt, but with heavy cream--creme fraiche. (Heat cream to 90 degrees F. and mix in 3-4 Tbsps of yogurt. Let sit at warm room temp. for 24-48 hours.) Then, whip the thickened, soured cream in a mixer with a whisk attachment until it turns to butter, and drain out the buttermilk.

[Smita Nordwall]

It is a by-product of making cultured butter. First, it means making yogurt, but with heavy cream--creme fraiche. (Heat cream to 90 degrees F. and mix in 3-4 Tbsps of yogurt. Let sit at warm room temp. for 24-48 hours.) Then, whip the thickened, soured cream in a mixer with a whisk attachment until it turns to butter, and drain out the buttermilk.

Wow. Thank you. I make yogurt all the time but with regular milk, not cream. Will have to try that.

[porcupine]

scrambled duck egg with a little cheddar and Dessert Pepper brand hot salsa.

[TrelayneNYC]

Fava greens and ramps, with anchovy and currants

Creamy scrambled eggs, morel mushrooms, chermoula.

[TrelayneNYC]

Toasted bread, with fromage blanc, ramps and bacon.

Baked eggs, with cream, leeks and cheese.

[TrelayneNYC]

Curried chickpeas with coconut and spinach, served with spicy tomato chutney, raita and garlic pickle

Just something I threw together. I wanted to introduce my boyfriend to homemade Indian food since all of his previous experiences have been at restaurants. Homemade tends to be lighter and fresher (e.g., not as much ghee, sour cream or coconut milk).

The chickpeas were soaked last night for 8 hours, then drained and simmered in lightly salted water on medium-low heat, partly covered, for an hour.

Curry contains ghee, black mustard seed, dried curry leaves, ginger-garlic paste, sliced onion, black cumin seed, cardamom pods, chickpeas, dried coconut, Greenmarket spinach, sea salt, turmeric and a little of the chickpea cooking liquid.

The chutney and pickle were store-bought. The raita is just cumin seed and panch phoron toasted in some ghee, then stirred into unflavored yogurt, seasoned to taste with sea salt.

[smithhemb]

Watermelon, blackberries, mint, and feta.  Idea stolen from Little Red Fox.  With iced Earl Grey tea.

Thus far, it's one of the few reasonably healthy breakfasts I've found that's tempting enough to lure me away from a latte and a pastry.

[Pat]

Egg salad sandwich on onion-dill-rye bread.  Same thing as I had for dinner last night.  It's a particularly good batch of egg salad and there's still one sandwichful left!