Your favorite Breakfast?
Jan 28, 2018, 11:19 pm
#46
Join Date: Apr 2016
Location: Queenstown
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Great thread trooper.
As someone who spends around 90 nights in hotels a year, I'm a sucker for a great Eggs Benne with Bacon and have had some exceptional variations of this dish, as well as some absoluty shockers! Fortunate to try some of the best cafes in towns that I visit, so always on the hunt (Vudu Cafe & Larder in Queenstown is one of the best!) for the perfect breakfast. When flying before lunchtime I'll usually go Yogurt/Fruit bowl at the lounge.
That said, New Years Resolution is to eat better when I'm on the road-Muesli/Granola/Eggs with Salmon.
As someone who spends around 90 nights in hotels a year, I'm a sucker for a great Eggs Benne with Bacon and have had some exceptional variations of this dish, as well as some absoluty shockers! Fortunate to try some of the best cafes in towns that I visit, so always on the hunt (Vudu Cafe & Larder in Queenstown is one of the best!) for the perfect breakfast. When flying before lunchtime I'll usually go Yogurt/Fruit bowl at the lounge.
That said, New Years Resolution is to eat better when I'm on the road-Muesli/Granola/Eggs with Salmon.
Jan 29, 2018, 11:33 am
#47
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It so depends on the circumstances. A cold winter's day on the road, or even at home, a lovely cooked breakfast is to die for (and, if I eat too many, no doubt I will...). But one of the most idyllic breakfasts I have ever had was on a terrace overlooking Orvieto, with fresh fruit juice, ripe tomatoes, perfect olive oil and wonderful breads, as well as home made jam and marmalade. Perfection.
Jan 29, 2018, 3:28 pm
#48
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Half a grapefruit, preferably ruby red. Half a banana. Two poached eggs. Two cups of dark roast coffee. A cup of Knudsen vegetable juice.
Jan 30, 2018, 2:53 am
#49
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Fragrant Thai rice soup, or Chinese-Thai spicy pork egg noodle soup. Thai breakfast omelets with some chili sauce is to die for too (khai jiaw).
Pho Ga isn't too bad either for when no decent Thai food is available.
Pho Ga isn't too bad either for when no decent Thai food is available.
Jan 30, 2018, 2:59 am
#50
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Mysore style masala dosa, naturally with a sambar. Maybe some vada on the side to fill you up. South India knows how to start the day.
<hungry now>
<hungry now>
Jan 30, 2018, 2:44 pm
#51
Join Date: May 2005
Posts: 4,735
That breakfast looks good to me. I'm a fan of the traditional English, Irish, or American breakfast. I'll loosely define and generalize those as containing eggs, some type of breakfast meat, some type of potato (or beans), and toast.
Pancakes, waffles, etc. are for kids or dessert!
Pancakes, waffles, etc. are for kids or dessert!
I make pancakes at least 3x/week, generally include include almond meal for a higher protein pancake (better for maintaining a stable blood sugar). Add chocolate chips to the kid's pancakes, top with fresh fruit, occasionally add crisp bacon (why is British bacon served limp and half raw?), a pot of tea and in an ideal world, a proper Sunday paper with a good crossword puzzle.
Jan 30, 2018, 3:56 pm
#52
Join Date: Oct 2013
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"British bacon" is back bacon, the same as Canadian bacon. It's much more akin to a slice of ham than belly bacon, which is where American (or "streaky" as the Brits call it) bacon comes from. So it's a little harder to crisp up without adding fat I imagine. But I'd also suggest that we Americans over-cook our bacon. It should really never be hard. If you hold it at one end, it shouldn't stand up straight. At this point you've basically burnt the meat. It's a funny thing, because we wouldn't cook any other meat to that degree of done-ness. And it's so much more flavorful if you stop it a minute or two sooner.
Jan 30, 2018, 4:34 pm
#53
Join Date: May 2005
Posts: 4,735
"British bacon" is back bacon, the same as Canadian bacon. It's much more akin to a slice of ham than belly bacon, which is where American (or "streaky" as the Brits call it) bacon comes from. So it's a little harder to crisp up without adding fat I imagine. But I'd also suggest that we Americans over-cook our bacon. It should really never be hard. If you hold it at one end, it shouldn't stand up straight. At this point you've basically burnt the meat. It's a funny thing, because we wouldn't cook any other meat to that degree of done-ness. And it's so much more flavorful if you stop it a minute or two sooner.
As for over-cooked, that's a matter of definition and of taste. For example, crisp along the edges and hard are not same thing IMO.
Feb 1, 2018, 2:06 pm
#54
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In no particular order.
Porridge with - otherwise known as oatmeal with single malt scotch poured over the top
Chicken and waffles - although good any meal
Biscuits and gravy
I probably eat these less than once a year for obvious reasons. Although I had chicken and waffles for brunch at a Michelin starred restaurant last Sunday.
For more realistic splurges full English or eggs Benedict.
Typical breakfast, oatmeal and a Siggi vanilla yogurt.
Porridge with - otherwise known as oatmeal with single malt scotch poured over the top
Chicken and waffles - although good any meal
Biscuits and gravy
I probably eat these less than once a year for obvious reasons. Although I had chicken and waffles for brunch at a Michelin starred restaurant last Sunday.
For more realistic splurges full English or eggs Benedict.
Typical breakfast, oatmeal and a Siggi vanilla yogurt.
Feb 1, 2018, 3:20 pm
#55
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Feb 4, 2018, 3:40 pm
#60
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Everything bagel toasted. Cream cheese. Smoked salmon topped with hard boiled egg, cucumbers and capers. Mmm.