Show us your breakfastes!

[Bkhuna]

What are the odds?

[Mosca]

Whoa! I always considered those good luck; you got double good luck today!

[hoovarmin]

You need to go buy a lottery ticket, pronto.

[HawkerXP]

Take this!

Crunch up some of the cereal and put it yogurt.

Tired of eggs and milk and I aren’t getting along anymore. 😟

[hoovarmin]

You need a box of "Colon Blow." https://youtu.be/Ku42Iszh9KM?si=JO8a5QMSdNxwAVvd

[barelfly]

That’s dessert!!!!!

[Mosca]

I got some lion’s mane mushrooms. I didn’t (and still don’t) know anything about them, but what’s there to know? They’re mushrooms. Cook them and eat them, right?



I thought about doing a filled omelet, but decided to do a pour over omelet to get the browned butter and mushroom from the bottom of the pan into the meal. That turned out to be a good choice.

There’s not a lot to say. They taste like mushrooms. Milder than grocery store mushrooms, and with a meatier texture. They’re good, but I’m only going to pay the premium for them just this once I think. But it was fun, for certain.

[hoovarmin]

I bought some oyster mushrooms from Native Son last week and saw that they were selling the lion's mane variety. Good to hear your opinion on them before I shelled out the dough to try myself.

[Mosca]

They were okay. I got some oyster mushrooms as well, I’m going to use them tomorrow.

[hoovarmin]

Pink beans classic recipe with eggs and sausage links. Much heartier than my usual breakfast.

[Mosca]

I keep coming back to this photo. I love the way the design of the plate interacts with the food on it, both the patterns and the colors. That is a damn nice picture.

[hoovarmin]

Mosca I can assure you that I just got lucky, lol.

[texastweeter]

I need that every morning I head out in the cold on one of my hunts that doesn't involve a box blind

[Mosca]

I have left over chimichurri. So I did what everyone knows I do with stuff: I tried it in an omelet.

Tomato and cheese with chimichurri. One of my “health hacks” for these is to use more vegetables and less eggs, so: two eggs, and a whole tomato.

[hoovarmin]

I need to learn to make a proper omelet. I can do a Youtube search, but do you have any recommendations for the best one?

[texastweeter]

hoovarmin look up alton browns "Good Eats" series on omlets.

[MarkN]

re: "I need to learn to make a proper omelet. I can do a Youtube search, but do you have any recommendations for the best one?"

I have a recommendation for the easiest one. I've tried all the stirring, lifting the edges, etc, etc ones. Heat the pan on Med-High and start broiler. Add butter. Pour in beaten eggs. Add toppings. After a few seconds, move it under a broiler. When it looks done, its done. It puffs up a bit so you can only fold it in half. Practically foolproof.

[Mosca]

I need to learn to make a proper omelet. I can do a Youtube search, but do you have any recommendations for the best one?

Well. I started here…

But I only do a couple of those things. I beat the hell out of the eggs, and I move the eggs around while they cook. I do something in between the two styles he demonstrates, leaning more toward the country omelet because it’s easier and I’m not fussy about it. I don’t have any problem getting my omelet out of the pan with a spatula, I use 2 eggs but I used to use 3.

Like a lot of things in the kitchen, it’s mostly getting a feel for it through repetition. See what happens to the eggs in both his omelets? They stay wet for a while. If you pour your eggs in and they start bubbling, your pan is too hot! But your omelet isn’t dead; just lift the pan off the heat while you stir the eggs. But the bottom might set while the top is still wet! Put it under the broiler for 30 seconds to a minute (depending on how hot your broiler gets). Add your fillings; residual heat will melt any cheese. Fold.

Griddle omelets are completely different. It’s really easy to overcook the eggs and toughen them. You pour the eggs, and they run thin over the griddle surface until they set. Fast, much faster than a skillet omelet, which are already in the 1 minute range! With these, have everything ready, pour the eggs, wait about 10-15 seconds, add the toppings about 2/5 of the way in from the side you’re rolling from, and roll it up like a burrito. The residual heat will cook the uncooked eggs and melt any cheese.

Next week I’ll set up my camera on the tripod and make a video of a skillet omelet and a griddle omelet.

[hoovarmin]

Thanks! I will watch. I just finished watching Chef Jean Pierre demonstrate a French Omelette and gave it a whirl. I will post below.

[hoovarmin]

I just watched Jacques' video. What an artist. I kind of made me cringe though when he used the tines of that fork in the non-stick pan.

[Mosca]

Oh, me too! If you start watching all his stuff, you get used to cringing, especially when he picks up the chicken thighs and puts them in the skillet, then reaches into the salt cellar and sprinkles salt on them by hand. He’s probably immune to salmonella and E. coli.

[hoovarmin]

First attempt at a French Omelette for today's lunch. I didn't stick the landing, but it was delicious anyway. Ham, cheddar, parm, roasted peppers, and pickled jalapeños.

[hoovarmin]

ComfortablyNumb I like marmalade.

[Mosca]

Not bad at all.

At least a quarter of omelet knowledge is learning how to tuck that edge underneath so nobody knows.

[Elton's BBQ]

Wasabread with cheese and paprika..

[Purc]

This bread, wasa like?

[Elton's BBQ]

hoovarmin & @Purc

https://en.m.wikipedia.org/wiki/Wasabr%C3%B6d

[Elton's BBQ]

hoovarmin @Purc

https://en.m.wikipedia.org/w/index.php?title=Crispbread&wprov=rarw1

[snowswamp]

French toast made with artisan bread from the farmers’ market (lemon, mint, white chocolate from Styria Bakery) with fresh Palisade peaches and bourbon maple syrup.

[Oak Smoke]

If everyone knew about Palisade peaches they would through rocks at most other peaches. The Cunningham folks would send a truck load to our little town in the Texas panhandle every year. I gave one to my secretary once. In a few minutes I heard what I can only describe as noises of pure pleasure and went back to see her taking another bite. She had juice running to her elbows. They are that good! We would process two boxes every year to put in the freezer.

[robd]

Breakfast Shotgun Shells

[texastweeter]

Better than pigs in a blanket

[Mosca]

Just a notice that every day is breakfast day in the Mosca house.

Eggs and chorizo, tomatoes and mashed avocado, with cheese, and corn tortillas. And Mosca’s Rule of Tomatoes.

[hoovarmin]

That tomato is sinfully wonderful

[Finster]

Early breakfast today.
I picked a bunch of pablano peppers from the garden yesterday.
This one is stuffed with pulled pork, scrambled eggs, and shredded cheddar..
Not crazy hot, but hot enough to me that the blueberries help..lol

[ssandy_561]

Homemade Waffles with homemade strawberry topping.

[hoovarmin]

That's fantastic

[Skip]

Breakfast Burrito with fruit.

[troymeister]

Well....No Hash Browns this morning....But some Delicious Cured Salmon, Poached Farm Fresh Eggs, Yellow Tomatoes and Cucumbers from my back yard, some delicious Aguacate with a Drizzle of Artisan EVOO and Balsamic. Finally some Crisped up low carb Tortillas....Oh Yeah....