Andy M.
Certified Pretend Chef
Onion bagel with cream cheese and smoked salmon.
What have you had for breakfast lately?
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blissful
Master Chef
- Joined
- Mar 25, 2008
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- 7,229
Last night I made myself some overnight 'oats'. I used my fermented 9 grain flakes, almond milk, shredded carrots, sweetened coconut flakes, cinnamon, ground flax and chia, wheat germ, and honey. It was good, like a carrot cake flavor. Even the fermented grains have a slight tang to them, reminding me of the cream cheese icing. I'll make it again for tomorrow.
Andy M.
Certified Pretend Chef
Scrambled eggs with a slice of rosemary parmesan bread (Costco).
pepperhead212
Master Chef
Some of that gazpacho I made last night. Didn't put a dent in it!
I wanted a fairly dark egg, but a big one, to do some etching on. As our hens are not yet producing 'big' eggs yet - and I worry that when they do start to get big - they won't be as dark. I was keeping watch for larger than other eggs - usually meaning a double yolk, with a dark shell - and finally success!
thankfully the yolks weren't tooo big - had to squeeze whole thru the hole, LOL
Fried eggs (with mushrooms, onion, toast) for breakfast.
thankfully the yolks weren't tooo big - had to squeeze whole thru the hole, LOL
Fried eggs (with mushrooms, onion, toast) for breakfast.
Sir_Loin_of_Beef
Chef Extraordinaire
Satudrday, 3 August 2024: Double coffee/double espresso in a 12oz borosilicate glass cup, two basted eggs, three pineapple pancakes, 4 Farmer John snausages, tropical fruit salad and Ovaltine.
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 7,229
I eat breakfast late, noon or 2, overnight carrot cake grain flakes, delicious and COLD. It's so hot today!
Andy M.
Certified Pretend Chef
Onion bagel with cream cheese and smoked salmon.
Sir_Loin_of_Beef
Chef Extraordinaire
Sunday brunch will be a petite sirloin steak, two basted eggs, home fries, some fresh fruit to be named later, and, well, the orange juice looks kind of murky and the expiration date is sometime back in May, so today will just be a champagne Sunday Brunch.
Andy M.
Certified Pretend Chef
Tried something new today. I made us a blueberry dutch baby for breakfast.
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 7,229
Late breakfast, ice cold, overnight 'oats', peach and cinnamon. I went from being too hot to being 'just right'.
Something i've never had or certainly never made is a Dutch Baby - of any flavour. I've seen plenty of recipes but never been enticed to make one.
Kathleen
Cupcake
Dutch babies are another type of breakfast option. Waffles, pancakes, quiche, Dutch baby, etc. I love them. They are versatile in what you can put on them to make them. They can be a light summer fare with berries, or a fall comfort breakfast with apples and walnuts. Simply put, they are yummy. Plus you can pair them with many things. Sausage, bacon, eggs, etc.
How would you compare them to pancakes or waffles I mean, you can put all that stuff on pancakes and waffles too.
Kathleen
Cupcake
My pancakes are really fluffy. Some make more thin pancakes. I find the Dutch baby to be denser than a pancake or my waffles.
Speaking strictly from looking at the finished products of recipes for Dutch Babies I always got the impression they were like a sweetened pancake popover - light and airy, then collapsing with the fruit (and cold air). LOL
and speaking of pancakes, no, I don't like them 'fluffy' nor thick. I prefer them thinner - so when someone says huge fluffy pancakes, meh... not a turn-on for me!
Sorry to all you lovers of "fluffy"!
and speaking of pancakes, no, I don't like them 'fluffy' nor thick. I prefer them thinner - so when someone says huge fluffy pancakes, meh... not a turn-on for me!
Sorry to all you lovers of "fluffy"!
Kathleen
Cupcake
That sums it up, Dragn!
Kathleen
Cupcake
For brunch today, ham steaks, fried eggs over medium, biscuits with plum jam, and um....tater tots. It was the bag I grabbed that I had hoped to use up. They were fine for "breakfast potatoes" after I fried them in a hint of bacon grease in a cast iron skillet. 
