What's Your Breakfast?
- Thread starter Nick
- Start date
Slow start to Sunday as I got carried away with the TT stage of the Tour last night and had a number of quite large G&Ts so breakfast morphed into lunch. I was sharp enough yesterday to pre-cook some rice and buy a piece of chicken so it was Nasi Goreng - Indonesian style fried rice. With a sunny-side up egg on top. The key is using day old rice.
Ho cakes with homemade cinnamon butter and raspberry preserves. This is corn season around here!
Simple. Couple poached eggs w/shredded cheese and coffee.
Smoothie with everything in it but the kitchen sink.
Left over raspberry pavlova(!)
Red onion and red bell pepper frittata and a pile of nuts (almonds, cashews, macadamia), washed down with warm water and hot decaf.
Mick's Lumber jack special
julienne russet potatoes. Onion. Red bell pepper. Ham. Egg. Vermont cheadar cheese.
Cooked in a #5a nickeled Wagner.
.
julienne russet potatoes. Onion. Red bell pepper. Ham. Egg. Vermont cheadar cheese.
Cooked in a #5a nickeled Wagner.
.
Pavlova for breakfast.
I was running late, slightly hung over, it was there in the fridge...
shavefan
I’m not a fan
Had some left over wild Alaskan salmon from last night's dinner, soooo...
Scrambled eggs with arugula, salmon, & chives this morning
Scrambled eggs with arugula, salmon, & chives this morning
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Been enjoying the "northern iron".
#8 Wagner
1 red potato, onion, de-skinned mild Italian sausage, sharp Vermont country store cheese, 1 egg.
Food Bliss.
#8 Wagner
1 red potato, onion, de-skinned mild Italian sausage, sharp Vermont country store cheese, 1 egg.
Food Bliss.
Perfect
Mini breakfast tacos topped with homemade salsa and chopped chili tepin.
shavefan
I’m not a fan
This morning it was soft scrambled eggs with sour cream & chives on toast...
You always do that to me!!
Wonderful breakfast!!
Wonderful breakfast!!
Do you whip sour cream into the eggs in place of milk? I usually use half and half or heavy cream.
shavefan
I’m not a fan
Owen, Besides cold butter, I don't add anything to the eggs in the beginning. Towards the end of cooking, when the eggs are almost set, I then stir in a dollop of sour cream and the chives. The key to getting creamy consistency is low heat and constant stirring, else the eggs get firm quickly and form large curds.
Thanks. I need to give this a try.
