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Jul 23, 2011 01:05 PM

Breakfast that knocks your socks off

Most days, I'm rushing out the door so fast, I hardly have time to prepare something really "different" if you know what I mean. But this morning I took the time and s l o w l y made some scrambled eggs; whisked them in a pan until they were velvety smooth, added cream and chives and served them on crusty bread with pan fried whole mushrooms and baby tomatoes on the side.

I would love more ideas. Oh yes. lay on the cream and butter, I want delectable at all cost. :) If any ideas include vegetables, then I'll really be thrilled.

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  1. quiches, fritattas and stratas all can be made ahead, with copious amounts of veggies/cheese/butter/cream and either eaten on the go or nuked a bit so you can have a yummy breakfast all the time.

    1. Eggs benedict with smoked salmon, fresh tomatoes and goat cheese.

      Reheated carne asada from last night's burritos, scrambled eggs, country potatoes and tortillas, served with avocado slices.

      A simple poached egg and tomato slice on an english muffin, topped with sriracha is perfect for when you don't have a ton of time but want a nice breakfast.

      9 Replies
      1. re: BananaBirkLarsen

        The eggs benedict with smoked salmon - thank you!. What is sriracha? See, told you I needed breakfast help.

          1. re: Pixie Muse

            siracha is a Thai hot sauce

            its kinda similar to tabasco....
            chili peppers and vinegar...except it adds garlic and sugar

            1. re: srsone

              Just go to the Asian store near you, and ask for the hot sauce with the rooster on it. Done. Schriracha.

            2. re: Pixie Muse

              Eggs benedict with smoked salmon is one of my favorites!

              And yes, sriracha is an amazing thai chili sauce that can be used on almost anything. I use the Huy Fong brand with the rooster on the label (seems to generally be considered the best of the American-made ones).

              There's a great thread about it here:

              1. re: BananaBirkLarsen

                Or substitute crabmeat for the smoked salmon, and add some fresh spinach - I'm positively addicted to poached eggs, in any way shape or form. Over grits is a particular face, with some parmesan shavings on top...

                1. re: newfie29

                  newfie29: also love poached favourite is a base of wilted spinach, layered with a spicy vegetable lentil mixture and a perfectly cooked poached egg on top.

          2. I'm becoming a Sunday morning duck hash junkie. I'm locked and loaded for tomorrow.

            4 Replies
            1. re: Veggo

              I found a recipe on duck hash, and it sounds right up my alley Veggo, thank you.

              1. re: Pixie Muse

                duck hash, topped with a poached egg. :)

                1. re: hotoynoodle

                  or a duck-fat fried duck egg. oh yeah i did. :) :)

              2. re: Veggo

       hash with sauteed wild mushrooms, thyme, potatoes cooked in duck fat, tossed with diced Oka cheese, arugula, with a poached egg on top...

                1. re: AdamD

                  or Huevos Divorciados. I discovered it in Santa Fe and decided I liked it better.

                  1. re: Hank Hanover

                    Sounds good to me. I dont really follow a set recipe.
                    Eggs, tortillas, salsa and then whatever I have lying around, beans, chorizo, potatoes etc.

                    But I like the two salsa idea.

                2. One of my favorites is something my family calls "hole-in-one's", I've heard them go by dozens of names though.

                  Get a good crusty Jewish-style rye bread, sliced. Cut a circle in the center of a slice. Get your frying pan nice and hot and butter one side of the bread. Put the bread into the pan and crack an egg into the whole. Flip it once it's set. Cook to taste.

                  9 Replies
                  1. re: tzurriz

                    That was my comfort food as a kid and I still fall back on it when I'm sick and nothing else sounds good. I don't do rye bread for it though.

                    1. re: tzurriz

                      toad in a what i see most common..
                      and i suppose u could use any bread u like...
                      there a whole thread on it on CH somewhere

                      found it....

                      1. re: srsone

                        I have been craving this since i read the posts on here, so i did a twist on a Toad in the Hole or Frog in the Well.  French bread dipped in beaten egg, milk, and a Créole Spice Mix, cracked egg in the middle, topped with cheese.   Fried until golden.  




                        1. re: Matahari22

                          sounds good....
                          but a lot of egg....

                          1. re: srsone

                            I only used two eggs. The one I used to scramble and dip the bread in, didn't get completely soaked up by the bread, so really it's less than two eggs. Not sure how that's a lot of egg?

                            1. re: Matahari22

                              when i make french toast i usually use at least four eggs..
                              and soak it into the my version it would be a lot of egg
                              never thought about doing a toad in the hole version...tho

                              how about a sausage patty in the hole..or maybe a canadian ham round...

                              1. re: srsone

                                You could use meat. I rarely eat meat, so that's why I didn't use any. The British dish, Toad in the Hole, was classically a Yorkshire pudding and sausage dish, baked in the oven. The Vegetarian Times recipe I based my dish on uses gruyère cheese, 1 large egg, 1/2 cup milk, two links soy sausage. The thick slice of sourdough is soaked in the milk, egg and cheese, then placed in a 4 inch ramekin, 1 egg gets cracked in to the hole, the browned sausages get placed on the sides of the bread, and the remaining egg, cheese mixture gets poured over top. Bake at 425 for 20 minutes.

                                I just made mine in a skillet, because it's been hot. I also don't like wet or soggy bread, so I don't let it really soak into the bread much.

                                1. re: Matahari22

                                  that sounds good too...kinda resembles a bread pudding

                                  now im wanting breakfast for dinner.......

                      2. re: tzurriz

                        That's a winner. We called it a Bullseye.