Show us your breakfastes!

[Mosca]

Purc Big Boy is going to pass within half a mile of our house!

The track runs parallel to Woodlawn Ave (SR 437). Albright’s sits right at the crossing. George is a good guy, but I’m not sure how he might deal with the crowds. It could go either way. He could throw a party, or put up signs, or just go about his business. I am 100% certain that if I want to see her pass, I’ll have to walk over; when Reading & Northern 2102 (steam) comes through, once or twice a year, the crossing is jam packed with photographers and videographers.

[Purc]

I hope you get a great view and photos to post.

[SheilaAnn]

Looking forward to pictures!

[SheilaAnn]

I did the salting procedure mentioned above by Mosca for my scrambled eggs this morning. One chicken and one duck egg. Super light and fluffy!!

[SheilaAnn]

barelfly dude!

[Finster]

Do you salt before or after beating the eggs? Does it matter?

[SheilaAnn]

I added salt and then beat them. Then let it sit while I browned up some kielbasa. The kielbasa is under the eggs in the photo 🤩

Oh and I really enjoy soft scrambled (adjacent) eggs. That’s why they look a little “runny”. Kinda like the inside of a French omelette.

[Purc]

Breakfast Tacos today of scrambled eggs, mushrooms, chopped onions, cheese, cilantro, guacamole, squirt of fresh lime juice, crema and sriracha sauce.

[Mosca]

That looks like a plate from la casa Mosca!

[Purc]

Mosca thank you for that very great compliment

[barelfly]

TACOS!!!!!!!!!!!

[TomfromtheSoo]

Here's one from late last week.

This past winter I made 25% whole wheat sourdough waffles. They freeze well. This is toasted waffle, Heinz English beans, a couple of breakfast links and an egg.



This is today's breakfast. We had a few leftover pierogis, homemade sausage patty, toast and an egg. Crystal hot sauce.

[JCBBQ]

Lately I’ve really been enjoying putting some Thai red curry into my scramble. Adds a little bit of heat but a TON of flavor.

PS - SheilaAnn though “curry” is in the name it has absolutely nothing to do w Indian curry flavors. I think you’re safe with this one. 😉

[hoovarmin]

I'm doing this tomorrow morning

[SheilaAnn]

JCBBQ I am due for an HMart run (local Korean-forward market). I’ll pick some up.

[JCBBQ]

SheilaAnn I love HMart. It’d be my go to but the closest is about 30 mins away. Blows away the 2 Asian grocery stores we have in Jersey City.

[TomfromtheSoo]

This morning’s breakfast.

One of my wife’s enchiladas with and egg, salsa and hashbrowns. The hash browns were the Idahoan “Fresh Cut” Hashbrowns (dehydrated). They were pretty good.

I broke the egg yolk a bit but still had some runniness:

[Mosca]

Y’know that thing where you take a poblano, and put an egg in it, then cover it with cheese and cook (steam or bake) it?

Didja also know that you can take that thing and wrap it up in a tortilla that has a crosta of cheese, and eat it like a taco? No?

Well you do now.




Because the pepper is soft, this maintains taco integrity much better than you think it would. First try it was about a 6, there was a lot of salsa dripping, but the second try it will be a 9. Start at the bigger end.

If steaming, steam the pepper first for about 5-6 minutes, it can take the longer heat. Then the egg. At 3 minutes, the whites were still clear down by the yolk; give it 5 minutes for a yolk that is between runny and jelly.

[TomfromtheSoo]

Poblanos have a nice flavor for breakfast.

[TomfromtheSoo]

We smoked pastrami on the PBC last week. Made hash for breakfast this morning. A little bigger batch than normal so I used a sheet pan in the oven.

Started with potato and onion:



Added the pastrami:



Plated with poached eggs, rye toast and a bit of mustard pickles. Yum!

[Finster]

hard to beat homemade hash 😋

[SheilaAnn]

TomfromtheSoo what are mustard pickles?

[TomfromtheSoo]

@SheilaAnn,

This recipe is pretty close although I don't use any red or green pepper. Vinegar pickles in a turmeric mustard sauce with flour added to thicken the sauce. For veg I use pickling cukes, cauliflower and onions.

https://www.food.com/recipe/delicious-golden-mustard-pickles-78225

[Mosca]

If it’s worth doing once, it’s worth doing again. This time I used smoked bacon cheddar. I wanted a photo that didn’t look like a turd taco, but let’s face it, this looks like a turd taco.




It maintains taco integrity pretty good though, if you start from the big end. You have to “pull that plug”, e.g. that nub of the stem.

[ItsAllGoneToTheDogs]

Sautéed some shrooms with butter, olive oil, a dash of soy sauce, then let some garlic fry up a bit and added a splash of white wine.

Topped with an egg and all it really needed was a tomato for some acid but the tomato I had left wasn't suitable for the task.

[Mosca]

Refried beans mixed with home made salsa, a scrambled egg, lettuce, tomato, pickled red onion, queso fresco, cilantro, on a frico’d tortilla. Can’t toss that last piece of tomato, nor the last spoonful of beans.

[Purc]

Lox and bagels, one of my favorite breakfasts.

[barelfly]

Wowzers!!!!!!!!! You all are crushing the breakfast!!!!!! And breakfast TACOS!!!!!!!!!!!!!!!!!!

makes me hungry!!!!! Great cooks!

[Andrrr]

Using up some leftover supplies from the team cook for breakfast this morning.

[Mosca]

And that is how it’s done!

[Andrrr]

As you know Mosca some of the best breakfasts you can make is a pretty simple equation:
Any leftovers you have in the fridge + egg + cheese + tortilla = breakfast!

[Mosca]

Andrrr Azzackly.

[ItsAllGoneToTheDogs]

Its 2pm is this still breakfast? Its the first meal of the day for me so... it's at least still brunch time on the other coast. Also technically a leftover but I don't have the befores which were BLTs and a bean dip for the ingredients other than the egg.

Also this is the closest I've ever come to success making a large omelet without a griddle. Still had one end unfold on me, but whatever.

[SheilaAnn]

Brunchy-lunchy!