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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: http://chowhound.chow.com/topics/438162

              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 eggs.....my 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

                Mmmmm...duck 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 hole....is 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 bread...so 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.

                      3. bacon, cheddar and avocado omelet, an english muffin with quince jam and fresh squeezed orange juice

                        made it for breakfast this morning

                        my second choice is chilequiles

                        my third choice is a toasted bagel topped with cream cheese, onion and tomato with smoked whitefish

                        1. Leftover roasted or grilled vegetables (zucchini, onions, red pepper, asparagus are especially nice; of course potatoes, mushrooms, etc. will all work) heated up with eggs and sharp cheddar scrambled in. Bacon on the side, served with very crisp toast to scoop up. Truly one of my all-time favorite breakfasts and one of THE BEST uses of leftover roasted or grilled veggies. Also delicious to-go in a tortilla with plenty of hot sauce!

                          Oh and re: quiche/fritatta/strata, as hotoynoodle says, they can be made ahead, but make them in muffin tins! You can make them as luxurious (with plenty of cream, cheese, bacon, etc.) or waistline-friendly (lots of veggies, esp. spinach, shredded zucchini, etc.) as you like and then just pop one or two in a lunch bag on your way to work.

                          1 Reply
                          1. re: LauraGrace

                            and if you make them in silicone muffin tins (this is the only application i like the silicone for), it makes them a cinch to pop out!

                          2. I have breakfast or brunch every day. Normally, it's just eggs thrown over last nights left overs. Or stirred into oatmeal. I love last nights vegetable curry over oatmeal.

                            I love savory oatmeal in general. Like with fried mushrooms and onions, cooked with chicken stock. Or Ginger, garlic, green onion and soy and broth with and a fried egg on top. I have also done zucchini, and carrots in my oatmeal.

                            Another decadent, but easy breakfast I sometimes do, is either Nutella, almond butter, or peanutbutter, and banana stuffed French Toast.

                            Fried polenta from the night before or grits, with breakfast sausages and eggs. Or leftover sausage and peppers over grits.

                            Sometimes if I have an abundance of ripe fresh fruit, I will bake that for breakfast with an oat topping and serve with some yogurt.

                            Sometimes, when I am feeling starving and it just might be my one meal of the day, like a Sunday, I will do sort of a full English breakie. Egg, sausage, grilled tomato, mushrooms, toast, and either bubble and squeak or corned beef hash.

                            Crepes, for me preferably savory. Cheese and ham and spinach.

                            Left over steak and egg sandwich was always a yummy knock your socks off breakfast.

                            I love breakfast/brunch.

                            8 Replies
                            1. re: Matahari22

                              The savory oatmeal I have to try....
                              The stuffed french toast, I'm salivating at the mere thought..
                              Fried polenta, oh my all time favourite, but never thought I could do breakfast with it.. interesting
                              Thanks Matahari

                              1. re: Pixie Muse

                                My lazy way in lieu of stuffed french toast: toasted oatmeal bread, sprinkle of roasted almonds, Tbl (or 2) of crunchy almond butter, thinly sliced bananas. Delicious.

                                1. re: pine time

                                  This sounds quite lovely, and healthy. I don't know where to get oatmeal bread in Montreal :( Is it commonly found in grocery stores?

                                  1. re: Pixie Muse

                                    The biggest commerical bakery I know of that makes a decent oatmeal nut bread is Oroweat--are they in Montreal? Otherwise, a local little bakery bakes terrific oatmeal-based bread.

                              2. re: Matahari22

                                Savory crepes: yum. I rarely see those when I go out to breakfast... would be fun to make at home. What are some of your other favorite fillings, Matahari?

                                1. re: twilight goddess

                                  Left over veggies from the night before
                                  Mushroom and onions
                                  Spinach minced ham and cheese
                                  Crab meat and hollandaise (really super rich)
                                  Sautéed zucchini, just plucked from the garden.
                                  Ricotta and minced herbs

                                2. re: Matahari22

                                  Yeah, Matahari22, I love breakfast/brunch too. That is a luxury that is reserved for weekends or those that do not have to be at work by 8 am....just a wonderful combination if you ask me (us). Wonder if there are any breakfast/lunch cookbooks out?? Sometimes I get stalled on what combos I could fix.

                                3. YW Pixie Muse, the savory oatmeal, was a revelation for me, when a friend suggested it, and sent me a chowhound link.  That's how I ended up here.   I'm not a fan of sweet oatmeal, because I feel like I have to put in too much sugar to make it palatable for me, and I was never a big sweets kinda gal.  

                                  You can also do stuffed French Toast with marscarpone or cream cheese and fresh seasonal fruit. Or in a pinch, I've used home made jams.

                                  See these for more inspiration for knock your socks off savory oatmeal.  :)






                                  2 Replies
                                  1. re: Matahari22

                                    Sourdough bread, made into a sandwich with cream cheese and homemade apricot jam, then dipped in egg and fried, topped with powdered sugar or maple syrup - yummy. The jam perfectly complements the sour bread.

                                    I am also a big fan of breakfast bruchetta (sp?) - slow cooked eggs, placed on a toasted buttered piece of bread, then topped with fresh diced tomatoes, fresh basil and parmesan. Yum!

                                    1. re: happybaker

                                      You guys are killing me here. I can't wait to make some of this in the morning!
                                      (bruschetta :)

                                  2. I think crepes are pretty delectable - either fruit filled or with sauteed vegetables

                                    1. Palatschinken- Austrian pancakes. They're thin, more like very eggy crepes than like American pancakes. Normally brushed with jam (good European jam of course), then rolled and dusted with powdered sugar. Mmmmm.

                                      Plus, they're really easy to make.

                                      1. Usu. on the weekends when I have time, I make French Toast. Stuffed french toast to be exact -- made with Brioche and stuffed with mashed bananas and peanut butter. Right before serving top it off with some macerated blueberries or strawberries, and a dollop of creme fraiche.

                                        If I want something savory, it's usually ketchup Spam fried rice, topped with an over-easy egg, and then garnished with a bit of Chinese pork floss (just enough to soak up some of that gooey runny yolk). When you mix it all together it looks like some drunken bastard upchucked on your plate, but it goes down smoother than a 18 year old Talisker.

                                        1 Reply
                                        1. re: ipsedixit

                                          "When you mix it all together it looks like some drunken bastard upchucked on your plate"


                                          As to the original post, if I have a hankering and time for breakfast, among my favourites is pan-toasted multi-grain toast (ok, ok, it's actually fried; I put butter on before toasting lol) with either cinnamon-sugar or peanutbutter on it, a side of some peppered bacon, and potatoes that have been fried in the bacon grease.

                                          Or sometimes I'll have a bowl of fresh strawberries (ah strawberries, one of the reasons I LOVE living in California, taco trucks and roadside strawberries!) dipped in stiff whipped cream or vanilla sugar. IMO good strawberries must be eaten and savored slowly ;)

                                          OF COURSE always with some strong french-pressed light-roast coffee with sugar, cocoa (I've been using some "dark" cocoa lately), and when I am having a particularly decadent breakfast - heavy cream.

                                        2. Some ideas at this link, including my Asian-influenced take on potatoes, onions & eggs, plus a couple others. And many other good ideas scattered throughout the thread..


                                          1. Biscuits and Dungeness crab gravy.

                                            2 Replies
                                              1. re: kaleokahu

                                                Ok, Kaleakahu, someone reserrected this thread, so, I have to ask - Never heard of Dungeness crab gravy with a life lived in SEA? What do you have to say for yourself, good man?

                                                You live right here in my town, and this is on a need-to-know basis, for sure. MUST TRY.... help! :)

                                              2. A dozen types of marinated herring on dark rye w/ black coffee. Smoked fishes on rye. Sardines on WASA.

                                                At least I don't drink like a fish.

                                                1 Reply
                                                1. Mmmm, what a loverly description of your delicious, slowly-tended eggs. It was the time you took that made all the difference. Here are some ideas to bounce around with, and I'm so with you on the eggs and cream. ( I keep looking up at the description of that plate and swallowing hard, Pixie Muse. )
                                                  A bed of very lightly steamed fresh spinach, topped with sliced ripe tomatoes, a poached egg, and cheese or Hollandaise sauce. You could start with a base of toasted English muffins, to soak up all the delicious yolky-blended sauce.
                                                  Polenta cakes, fried until golden brown, topped with crumbled sweet or hot italian sausage and poached or fried eggs and a quick pan tomato sauce with herbs.
                                                  Stuffed French toast - a do-ahead. Thick slices of sourdough or sweet French bread, stuffed with a mixture of berries blended with cream cheese and a tot of sugar, laid in baking dish, and given an overnight soak in your custard bath (made with an overflowing tsp. good vanilla) and then brought to room temp. in the a.m. and baked until puffy and custardy inside and pillowy golden outside. Serve with berry coulis or fresh berries and maple syrup and powdered sugar. At our house, little smoky piggy sassidges or thick smoky bacon are essential components to the finished plate.
                                                  Do you like shrimp? Shrimp sauteed lightly in garlicky butter and served over a delicious bed of peppery grits is decadent and marvelous.
                                                  Mmmmm, Eggs Benedict Arnold, made w/ fresh hot buttered biscuits, poached eggs and spicy sausage gravy. Or a quasi-classic version, made with bay shrimp or fresh crabmeat either standing in for or in combination with some paperthin-sliced Canadian bacon.
                                                  Never ever forget the blintz, or cheese dreams, which is a flakier-crusted version with the same type of cheesy, lemony-zesty, slightly sweet filling, served up with fresh crushed strawberries and a big spoonful of good thick smetana (sour cream.)
                                                  Thinly-sliced Korean marinated breakfast steak, fried eggs and rice.
                                                  A traditional fry-up: fried eggs, blood pudding, Irish bacon, Cumberland sausages, fried tomatoes and mushrooms, toast and jam. Sometimes baked beans, just to shore things up and provide balance to all the protein Accompanied by a mug of VERY strong tea, which leads to: fresh-squeezed pineapple/orange/grapefruit juice is the bev. of choice, and good hot strong coffee too. Of course.
                                                  Happy Eatin.'

                                                  4 Replies
                                                  1. re: mamachef

                                                    I just made a smoked white fish, Stilton and avocado omelet, w/ slices of fried polenta.

                                                    1. re: Passadumkeg

                                                      I just read this, Pdk. If I didn't like you so much, I'd assume you were trying to torture me. Oh Gawd does that sound divine.....something about the polenta and melty Stilton on the same plate are just hitting me right where I live...but then you go and bring in the coup de grace, avocado. M's a lucky gal.

                                                      1. re: mamachef

                                                        Thanks, just clean out the fridge cooking.

                                                    2. re: mamachef

                                                      Thank you Mama, for the great ideas ! The stuffed french toast sounds divine, eggs benedict Arnold I have to try, and the blintz...mmmm

                                                    3. Croissant sandwich with egg, cheese and onion.

                                                      1. Those eggs sounds wonderful. Wish I'd read this post before I made breakfast!

                                                        My husband and I enjoy these baked eggs with creamed spinach and mushrooms that I first noticed on the blog SmittenKitchen. (Go easy on the nutmeg...a little goes a long way. I just use a pinch of fresh grated). It's important not to overbake the eggs because the runny yokes really add to the creamed vegetables.


                                                        And here's a link to smittenk's blog post about her wonderful brunch:


                                                        3 Replies
                                                        1. re: bear

                                                          Thank you so much Bear much appreciated....I will definitely try this. I want every day to be Sunday now :)

                                                          1. re: Pixie Muse

                                                            Trust Bear - Smitten Kitchen tends to be spot on.

                                                            Here's a recipe she posted for eggs cooked in a spiced tomato sauce that I must make, I simply haven't, yet. (I do make her strawberry cake and eat it as a part of breakfast : ) )


                                                            1. re: happybaker

                                                              Yes, the Eggs in Purgatory are really good. I like to use crushed tomatoes instead of puree for some texture, but that's just a personal preference.

                                                              Her version (from Saveur) of Shakshuka is really good, too. The feta adds a nice salty tang. I like a little more cumin.


                                                        2. My family likes kaiserschmarrn, which is kind of like a scrambled crepe with jam or compote on top, served with sausage. No veggies, but different from most households I think.

                                                          1. quiche is one of our favorites -- spinach, bacon and gruyere, or fresh crab meat and gruyere with shallot are my favorites, but the permutations are endless.

                                                            quesadillas with scrambled eggs, onion, bacon and cheese or breakfast burritos are my new preference -- this morning the burrito had eggs scrambled with onions, peppers, sausage, pepper jack cheese and salsa, wrapped in a wheat tortilla. strong coffee. check. yum.

                                                            1. To add to the benny ideas here, I put a couple of slices of ripe roma, some avocado wedges and a handful of baby arugula in place of the ham when I'm feeling the need for veggies to make an appearance. Still decadent but with some vitamins :-).

                                                              1. Rava idlis. Traditionally served with sambar or rasam, but lately we're having them with spicy hummus--my idea of true international cooking!

                                                                1. Polenta sauteed in butter is also good with maple syrup. When I was a kid my dad used to make a batch of "cornmeal mush" (polenta, essentially, before polenta was mainstream) the night before in a loaf pan, then slice it the next morning, saute it and serve with butter and syrup.

                                                                  4 Replies
                                                                  1. re: melissa511

                                                                    I have to confess, Melissa that I grew up on polenta. Both mom and dad were born in that corner of the world where polenta originated. Mom makes it like no other, but I would stomp my feet in defiance when they insisted I try it. And today, years later I am actually considering polenta for breakfast ! Don't tell mom, ok?

                                                                    1. re: melissa511

                                                                      Yup, grew up with cornmeal mush before we knew it was the country cousin of polenta! Also goetta, but that's another story...

                                                                      1. re: pine time

                                                                        Just had a lovely breakfast - poached eggs over creamy polenta with sofrito on the side, at Olivea Restaurant in Denver. The lovely, surprising touch they added were a sprinkling of toasted pine nuts over the eggs and polenta.

                                                                      2. re: melissa511

                                                                        my family did this with cooked cream of wheat cereal

                                                                      3. Liverwurst on French toast w/ real maple syrup. Don't knock it until you've tried it.
                                                                        The Dumkeg brothers have made our kids true believers.

                                                                        2 Replies
                                                                        1. re: Passadumkeg

                                                                          oh man, if i ever make myself french toast i'm trying this. Liverwurst on anything, yum.

                                                                          1. re: mariacarmen

                                                                            and the maple syrple; sweet & savory.

                                                                        2. from bottome to top;
                                                                          warm tortillas
                                                                          crispy hash browns
                                                                          three eggs a tiny bit past over easy - just no loose whites
                                                                          new mexican green or red, OR salsa de chile de arbol OR whatever salsa you have at the moment.

                                                                          No fork needed- just rip a bit of tortilla, and pinch up a mouthful of heaven. Having this tomorrow am.

                                                                          8 Replies
                                                                              1. re: Passadumkeg

                                                                                yes, but he put hash browns ON the tortilla, which is genius!

                                                                                1. re: mariacarmen

                                                                                  Breakfast burritos in NM almost always have hash browns in them.

                                                                                  1. re: Passadumkeg

                                                                                    AND those Hatch chilis you talk about!

                                                                            1. You did mention rushing out the door so I assume you will be breakfasting before work. If you make quiche then freeze in individual slices you can zap a slice almost instantly and have a substantial breakfast very fast, and with vegetables to your heart's content.

                                                                              1. My favorite Sunday Breakfast or Brunch, not featuring eggs......is Slightly North of Broad's *Maverick Grits*, or some variation of of the recipe.


                                                                                The variations would include any or all of the following sea foods...... Maine Lobster, Crabmeat, Scallops, Crayfish, Mussels or Clams.

                                                                                1. Homemade blueberry (or any other fruit) pie with ice cream and the beverage of your choice...had it for breakfast this past Sunday...leftover from Saturday dinner and it was a super breakfast....

                                                                                  1. Last night I had an idea for a different breakfast. So this morning I did a twist on a Scotch Egg. I wrapped seasoned ground lamb around a boiled egg, coated in panko, deep fried, and served with tzatziki. Cup of mint tea to chug along with the meal, plus a peach/banana/almond milk smoothie.


                                                                                    2 Replies
                                                                                    1. re: Matahari22

                                                                                      Love it! Call them "Persian Eggs." Need to try.

                                                                                      1. re: mamachef

                                                                                        Brilliant mamachef! I christen them Persian Eggs! Thanks for tge name. :)

                                                                                    2. I rush out the door on weekdays after making breakfast and preparing sack lunch for myself and 7 y-o (her dad fasts a bit in the am - whatever). I MUST have a good healthy, delicious breakfast. Some things that work well quickly include rustic toast spread with cream or neufchatel cheese, topped with lox and a dappling of capers, topped again with a flat, not puffy scrambled eggs, garnished with fresh or dried dill. Also - bagel or hearty bread toasted with oil-packed boneless/skinless sardines and dotted with capers. Also, those flat round sandwich breads proliferating the market these days are a great base for home versions of McMuffins - egg, cheese, Canadian bacon, a little Dijon and mayo - or whatever!

                                                                                      1. I bought some more gorgeous peaches. Made some really good crêpes today. I blended a very ripe banana with some ricotta, filled the warm crêpes with that and some diced peaches.


                                                                                        1 Reply
                                                                                        1. I don't actually do the cooking but here are some of my favorites that my sister makes for me.

                                                                                          Egg Sandwich - Poached egg, slice of Tasso Ham and Cheddar cheese on a toasted buttered english muffin (currently I get these on a homemade english muffin but it is almost as good on store bought)

                                                                                          Juevos Rancheros - this is so easy you can make it on a week day. Corn Tortilla spread with refried beans, a layer of salsa, topped with a sunny side up fried egg, cheddar cheese under the broiler for a few minutes until the cheese is melted then top with a bit more salsa and some finishing salt.

                                                                                          Then there is the whole Toad-in-a-Whole/Pig-in-a-Poke Series they could also be called grit bowls. A toad in a hole is a poached egg on cheesy grits you can request this bloody or smokey, bloody is with tabasco, smokey is with chipotle tabasco. A pig in a poke is the same but now you add some kind of ham or bacon with the poached egg. This can also be served bloody or smokey or on a holiday which means with hollandaise sauce.

                                                                                          The ultimate pig in a poke on a holiday is with cheesy grits with poblano peppers that are set overnight in the refrigerator and then cut into rounds and fried in a pan, serve with a poached egg and top with Susan Spicer's Tasso Ham sauce.

                                                                                          1. I just pick a bunch of crab meat and made crab, brie and fresh mint omelettes, w/ toast w/ fresh made wild blueberry jam.

                                                                                            1 Reply
                                                                                            1. re: Passadumkeg

                                                                                              you are on a roll here! the mint in that is brilliant.

                                                                                            2. Country Ham/Red-eye Gravy over Cat Head Biscuits, Grits, and fried eggs...Coffee & Chicory

                                                                                              4 Replies
                                                                                              1. re: Uncle Bob

                                                                                                I'm on my way...what time's breakfast? I'll even wash the dishes for that repast!

                                                                                                1. re: Uncle Bob

                                                                                                  May I ask what a "cat head biscuit" is?

                                                                                                    1. re: ipsedixit

                                                                                                      the first two links both use self rising, which I have but the third one uses unbleached cake or pastry flour which I don't have but those biscuits are killer looking to me, yumm
                                                                                                      thanks for posting links ipsed

                                                                                                2. I love the full fry-up - bacon, sausage, black & white pudding, fried bread, tomatoes, mushrooms, eggs.

                                                                                                  Hopefully it doesnt knock my socks off as I'd be so full I wouldnt get them on again. But what a start ot the day. Fantastic.

                                                                                                  2 Replies
                                                                                                  1. re: Harters

                                                                                                    Harters, there you are! was just thinking about you, wondering where you'd got to....

                                                                                                    so when you say sausage, and then black & white pudding, what kind of sausage are you talking about?

                                                                                                    1. re: mariacarmen

                                                                                                      Well, you know that I'm not The Man from Across the Pond, but I'm betting he means Cumberland sausages, blood pudding, and white (pork/veal) sausage.

                                                                                                  2. Eggs Benedict with Welch Rarebit sauce instead of Hollandaise sauce.

                                                                                                    Another dont knock it tell you try it, Breakfast sandwich - Lightly toasted sourdough bread, mayo on the slices, fried egg, american cheese slice, tomato slice, and here it comes--- two slices of fried SPAM all together it is a great breakfast sandwich.

                                                                                                    1. Saute spinach with shallots until soft. Line a cupcake tin with a "nest of spinach" in each cup. Crack an egg in each cup. Top with a bit of cheese (lately I've been using feta, diced roasted peppers and bake at 325 until egg is cooked to your liking (I like a soft yolk). Then gently remove each nest from it's metal cage and serve with toast points.

                                                                                                      3 Replies
                                                                                                      1. re: HillJ

                                                                                                        Wow.. finally a cupcake tin recipe without the cupcake:) Sounds delicious.

                                                                                                        1. re: Pixie Muse

                                                                                                          And very forgiving Pixie Muse. Just about any filling works with the spinach/egg combo; it's just important not to overfill the tin.

                                                                                                          1. re: Pixie Muse

                                                                                                            Another version of that is to grease the cup and place a slice of Black Forest Ham in, forming it into a sort of basket. Then fill with spinach, egg, whatever and bake.

                                                                                                        2. Make biscuits. The ingredients are pedestrian, but if the technique is right, they are unbelievable. Make little savory sandwiches with ham/prosciutto and cheese or serve them with homemade jam. The chunky nectarine-peach maple jam I made yesterday worked like a charm with the biscuits this morning.

                                                                                                          1 Reply
                                                                                                          1. re: glutton

                                                                                                            This. I love to eat hot buttered biscuits with molasses or honey, and I always make extra. Then breakfast the next day is egg, bacon, and cheese on the day-old biscuits. *drool*

                                                                                                          2. One of our all-time favorite breakfast is fried eggs on stuffing with gravy. Granted, this usually is made with left-overs after Thanksgiving, but it would be possible to make it with supermarket stuffing that has directions for individual servings...

                                                                                                            1. Fried eggs topped w/ fresh roasted Hatch green chiles w/ a side of chorizo and fresh made flour tortillas filled w/ honey. Tomorrow night at The Frontier Restaurant.

                                                                                                              1. Ricotta Hotcakes -- these are amazing little treats. Sprinkle with powdered sugar, lots of butter of course, and perhaps fruit on the side. Add some lemon zest if you like. Nigella's recipe is a winner:


                                                                                                                1 Reply
                                                                                                                1. re: twilight goddess

                                                                                                                  Oh I am going to make this for friends soon.. Thanks!

                                                                                                                2. Butter a casserole dish. Layer the bottom with cubes of sesame seeded bread and top with chopped chipotles, slices of avocado, cooked chorizo, chopped cilantro and shredded mozzarella. Add beaten eggs and cream and chill over night. Bake in a 350 degree oven until set, approximately an hour. Serve with tomato and chiles de arbol salsa.

                                                                                                                  Puree ginger and garlic and set aside. Heat a pan over a medium-high flame, add olive oil and butter. Cook diced zucchini until browned, about 5 minutes, cool and add to beaten eggs and cream. In the former pan, cook chopped onions until bronzed, add ginger and garlic paste, coriander, cumin, cayenne pepper, black pepper and stir fry for about a minute. Add chopped green chilies and tomatoes to the pan, zucchini and egg mixture. Cook over medium heat, separating bottom of the egg mixture from the pan with a spatula. When the eggs are nearly set, finish them beneath the broiler. Garnish with chopped cilantro and dill.

                                                                                                                  Cook chorizo to render out the fat. Add flour and cook until the flour loses its raw smell. Add milk and cook until thickened. Season with salt and ground chipotle to taste. Drizzle over cheddar and jalapeno biscuits. Dredge through the yolks of eggs over easy and enjoy.

                                                                                                                  1. Curried eggs over rice. Next time you cook rice, double the recipe and store the leftovers in the fridge. Make a mild curry sauce the night before. Mine is a white sauce with enough curry powder to suit an early morning palate and I store it in the fridge with a layer of plastic wrap pressed down on the surface to keep a skim coat from forming.

                                                                                                                    In the morning, hard boil two eggs per serving. Separately reheat the sauce and rice. Layer rice, sliced eggs and sauce in a bowl. Top with chopped green onions and chutney if you have it on hand. If no chutney, throw on some raisins or chopped dried apricots.

                                                                                                                    1. a couple of favorites I go to...

                                                                                                                      Cheddar Grits with panchetta topped with a poached egg

                                                                                                                      Biscuits and sausage gravy (yes, biscuits and sausage are both homemade)

                                                                                                                      Cod Fish and Potatoes (Bermuda Favorite!!)

                                                                                                                      1. Each weekend I make a big batch of waffles to freeze. I like to replace the butter with extra virgin coconut oil, it gives a nice tropical taste. If you replace the milk with full fat coconut milk, it is even richer and more coconut-y.
                                                                                                                        I also use a combo of whole grain flours. Last week it was 1/2 white whole wheat (this is my constant), 1/2 buckwheat - nice and hardy. Millet flour makes for a lighter waffle. I've tried all sorts of flours - teff, rye, barley, etc, they are all good, each different.
                                                                                                                        Then each morning, I toast two waffles. I top them with greek yogurt, full fat for luxurious days, 2% for the rest of the time. Then a thick layer of whatever fruit is in season, lately it has been blueberries.
                                                                                                                        Another variation is fresh goat cheese for the yogurt. Creme fraiche would be good too.

                                                                                                                        1. Mandycat and Bermuda- yum & yum!

                                                                                                                          Emorre, I like waffles too. I am trying to save for a combo grill and waffle maker.

                                                                                                                          1. Made a Banana Foster Stuffed Baked French Toast with Whipped Cinnamon Butter on Saturday! it was pretty darn tasty! Did I mention low cal too....NOT!

                                                                                                                            1. Eggs O'Rourke, made famous in my world by O'Rourke's Diner in Middletown, CT: eggs scrambled with bacon & sausage, topped with mornay sauce.

                                                                                                                              3 Replies
                                                                                                                              1. re: THewat

                                                                                                                                Oh TH, sounds simply divine. I may want to visit that diner !

                                                                                                                                1. re: THewat

                                                                                                                                  I also like tie Lox omelet at O'Rourke's.
                                                                                                                                  Go Cardinals!

                                                                                                                                2. It's one in the afternoon, so perhaps what I just ate was brunch and not breakfast, but it certainly knocked my socks off.

                                                                                                                                  Started with an omelet, filled with sliced cherry tomatoes, green onions, fontina cheese, kosher salt, fresh ground pepper, and a fine drizzle of sriracha. Browned some blueberry-chicken sausages. Sliced up a mango. Toasted some tortillas over the open flame on my stove. Served all on a plate with a bit of spicy ketchup (regular ketchup mixed with more sriracha). I ate it by tearing pieces off of the tortillas, and scooping up fillings, so there was a bit of everything in each bite (the mango really brought it all together). And, of course, a big cup of coffee to wash it all down.

                                                                                                                                  2 Replies
                                                                                                                                  1. re: BananaBirkLarsen

                                                                                                                                    Sounds awful good. From one Larsen to another, I did my duck hash with crispy skin, fried egg, and madeira-orange reduction. And a REAL 'rita, 3-2-1 blue agave, 2 limes, 1 oz. Grand Marnier, sea salted rim. No socks here either...

                                                                                                                                    1. re: Veggo

                                                                                                                                      Yours also sounds delicious... It's nice to be sockless on a Sunday!

                                                                                                                                  2. Baked french toast. The night before, make a big custard of six eggs/cup milk/salt/maple syrup/orange zest/vanilla, cut 1 inch thick slices of leftover french or italian bread, pour custard over bread in a pan with good sides, flip once or twice. Cover with wrap and refrigerate. In the morning, preheat oven to 400, lift slices (should have absorbed all custard) into a buttered sheet, bake 15 minutes or so on one side until browned, flip, bake 10 minutes more. Serve with maple syrup and bacon/sausages. Very satisfying, and the work is done the night before!

                                                                                                                                    1. I recently acquired a 6" cast iron skillet. I like to roast a greasier sausage coasely chopped up (chorizo, uncooked italian sausage) under the braiser for 7-10 minutes. Then I crack two eggs on top and roast for 2 minutes more, then I shut off the oven.

                                                                                                                                      The skillet becomes my plate. Nothing better with a side of dry toast.

                                                                                                                                      1. Sauteed baby spinach (w. minced garlic and a tot of salt and pepper) topped with sliced heirloom tomatoes, two poached eggs; finished w/ crunchy bacon bits. Wheat toast to mop. Ruby grapefruit juice; coffee. Yum. The yolk made the sauce.

                                                                                                                                        3 Replies
                                                                                                                                        1. re: mamachef

                                                                                                                                          I'm ready for my best duck hash ever, tomorrow morning, after many trials I'm gettin' it right. Russets, shredded duck, rosemary, S&P, fried nicely golden in a cast iron skillet with duck fat, topped with crispy skin (I peel these babies carefully, and the toaster oven makes GREAT crispy duck skin), and a runny fried egg (in duck fat, of course), and a madeira-orange reduction, and the Sunday Sudoku, and a couple cups of Jo.

                                                                                                                                          1. re: Veggo

                                                                                                                                            I've had poor luck w/ ze duck in my life, but your breakfast sounds absolutely amazing, Veggo. I was just talking duck with another friend today, and I think I need to give the rendering process more time - and give duck another chance. I love anything fried in duckfat, for sure. It might be worth it to roast a duck til it's basically inedible, and use the consequent fat. :) I like mine mid-rare w/ extremely crispy skin. And oubviously I don't achieve it.

                                                                                                                                            1. re: mamachef

                                                                                                                                              My delicious discovery was Thursday night, when I bought my weekend roasted duck, and copious fine cheeses. Per the well- intentioned advice of my mother in Connecticut, who has always expressed disapproval of my rich eccentric but delicious diet, I compromised in that I will get 4, not 3, meals out of a duck. So, Thursday, I neatly separated a leg and thigh together, with one surgical slice, and re-heated it in the broiler of.... the toaster oven!..What an epiphany! The elusive crispy duck skin was a real deal! And then last night, the whole left breast, with ancillary skin, broiled under the toaster oven! Holy shit, I have found the holy duck grail. I'm eating just my fancy cheeses this evening, and saving the WHOLE right side of this duck for tomorrow's hash, which comprises 2 meals. PS - I may have shared that I am living in Dallas in a Chinese household, and they are bewildered that I have 8 pints of duck fat stacked neatly in the fridge. So am I.

                                                                                                                                        2. My favourite and most common breakfasts are all South Indian: Upma and chutney, idli and sambar and/or chutney, dosa with sambar and/or chutney, pongal gotsu, kanji payar, utthappam and sambar and/or chutney. I can also be quite happy with paratha and dahi and chutney/pickle if it's good, would never say no to thepla and would happily scarf down poha everyday. Poori bhaji I can take or leave.

                                                                                                                                          2 Replies
                                                                                                                                          1. re: Muchlove

                                                                                                                                            I'll take the poori any way I can get it! We just had rava idlis today with sambar, but Mr. Pine lately actually likes the regular idli with hummus. Tomorrow may be masala dosa.

                                                                                                                                            1. re: pine time

                                                                                                                                              If there is a choice, I prefer regular idlis. But idlis with hummus, that's new to me! I suppose it is not so different from eating idlis with paruppu chutney, not that I've ever done that either (usually eat it with rice).

                                                                                                                                              Masala dosa is of course a favourite. What are your feelings on pesarattu upma? I am very very fond of it and would probably even take it over masala dosa. I feel the secret is in making the upma with plenty of onions and sprinkling some onion on the pesarattu too, along with some minced chillies.

                                                                                                                                              Talking of onion actually makes me think of another favourite breakfast - ragi rotti. Such a dish is absolutely perfect even when just served with yoghurt. But if you throw a chutney in too it's a most ambrosial breakfast. Why, I think breakfast is my favourite meal of the day!

                                                                                                                                          2. I like an omelette, toast, scrapple, OJ, and coffee. Maybe replace the scrapple with bacon.

                                                                                                                                            1. Fried pork belly w/ 18 week balyut.

                                                                                                                                              1. Just had scrambled eggs with white cheddar, chopped onions, mixed with plain liquid yogurt drink. Also toasted english muffins with cream cheese and homemade Lox topped with lemon, capers and dill - delish

                                                                                                                                                1. Early Sunday afternoon, drinking coffee in my pajamas, seemed like the perfect time for a nice eggs benedict. Whipped up a batch of hollandaise sauce (didn't screw it up for once!) with fresh ground pepper and lots of lemony goodness. Put it atop toasted English muffins with ham and tomatoes and, of course, poached eggs.

                                                                                                                                                  Perhaps not the most original breakfast, but my feet are sockless nonetheless.

                                                                                                                                                  1. I seem to only really cook breakfast on Sundays.

                                                                                                                                                    Today I sauteed some mushrooms, garlic, red bell pepper, ham, cumin, salt and pepper in some olive oil. Mixed in a squirt of sriracha and a hefty pinch of grated parmigiana. Used it to fill an omelet, along with a couple slices of muenster. Served with flour tortillas, toasted over the open flame on my stove, sauerkraut topped with creamy dijon, and a blob of ketchup. I only wish I'd had some avocado slices to top it all off.

                                                                                                                                                    2 Replies
                                                                                                                                                    1. re: BananaBirkLarsen

                                                                                                                                                      I was right there with you until the sauerkraut - I dearly love that fried crispy of course, BUT not for breakfast!

                                                                                                                                                      1. re: JerryMe

                                                                                                                                                        I was skeptical the first time my boyfriend suggested sauerkraut with eggs, but it's actually really good. Especially with mustard.

                                                                                                                                                    2. Since I own a wine shop, good use of left over bread is French Toast. To make this one, slice baguette diagonally. Simple mixture of eggs & milk w/fresh winter savory. Serve with feta cheese. http://twitpic.com/6jjtqb

                                                                                                                                                      1. Someone posted recently in one of the other threads about grilling Canadian bacon and putting it in the bottom of a cup of baked eggs, so that is what's knocking my socks off this morning. Grilled onions layered in there as well, and a slice of peppercorn cheddar melted on top. Plus a splash of bottled chipotle salsa. Homemade sourdough toast on the side and a fruit salad made with strawberry, mango, kiwi and banana.

                                                                                                                                                        1. I'm so boring.
                                                                                                                                                          Eggs over easy; home fries, well done w/crusty bits and edges; T-Bone steak rare.
                                                                                                                                                          Raisin toast, w/butter and peanut butter ~~ to be dipped in hot chocolate

                                                                                                                                                          maybe some salsa for the eggs and potatoes, but not much. maybe some worchestershire for the steak, too. condiments!

                                                                                                                                                          1. I have a favorite breakfast involving seasoned leftover spinach from the night before. Puree the leftover spinach and warm it up. Make an omelet, fill it with goat cheese and the pureed spinach. With a cup of good coffee, a glass of fresh juice and some good toasted bread, it tastes like a breakfast you'd end up paying $14 (not including tip) for at a nice cafe.

                                                                                                                                                            Have pureed spinach left over? Make burgers for lunch or dinner with the pureed spinach mixed with the meat. I am a passionate lover of pureed leftover spinach!

                                                                                                                                                            1. Find yourself some of these for your boiled eggs:
                                                                                                                                                              And whatever else you serve, your company is already delighted!
                                                                                                                                                              (add-ons to the table: fresh fruit, berries or melon in season; muesli or granola and Greek yogurt; something toasted of whatever exotic or ordinary bread you like; great coffee or great tea: hey, simple does it too!)

                                                                                                                                                              1. Boy this thread is making me hungry. I like to put brown crumbly sausage at the bottom of a baking dish...top it with a layer of uncooked jiffy cornbread mix (prepped to instructions on the box) and bake until the cornbread is done. I don't use the whole box, I usually like about 3/4 inch topping. Serve warm with maple syrup. And a mimosa to get my vitamin C.

                                                                                                                                                                1. My alltime favorite for leasurely breakfast (or even a fast one..) is a shirred, AKA baked egg. For one or two, use ramekins. heat a tsp. or 2 of butter in them in the oven that is pre-heated to 350-ish. Take out hot ramekins with melted butter, break in an egg or two ( depending on your appetite and size of ramekin.) add heavy cream on top to coat the egg(s). pinch of s&p. bake for 7 minutes until cream/white is set, and yolk still jiggles. Let cool for 4 minutes, serve.

                                                                                                                                                                  With of course, sides of great WW toast, or Sourdough, plus great breakfast sausage or ham, and perhaps sauteed spinach.

                                                                                                                                                                  Now, where this get's exciting: add things to the egg ramekin, or bust it out for a group - use a casserole or pyrex, and mulitiply the eggs for friends for the weekend blunch. Larger pan, use 1/2 stick, or more of butter. Break in anywhere from 1/2 dozen to a dozen eggs.

                                                                                                                                                                  Instead of just cream, put on top of melted butter; pureed roasted red peppers, then after adding cream, dot the top with pesto. On top of melted butter, put chopped cooked artichoke hearts, then on top of cream add some parmesan, and very finely minced prosciutto and rosemary. How about tiny squigs of shriracha on the butter, then put - after the eggs, some minced cooked spinach, mushrooms, and mix the cream with coconut milk? Kid you not on the last one, serve over rice. Divine.
                                                                                                                                                                  Baked eggs, my favorite!

                                                                                                                                                                  1. My favorite is a fried or an overeasy egg on top of toast and sprinkled with truffle salt. Quick, easy and if you spread the yolk out on the toast, easy to transport with you in the car.

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: LN2008

                                                                                                                                                                      LN2008, boy are you living dangerously...be sure & wipe you face afterward...showing up at your destination with egg on face is not a good thing. At least it shows you ate well that day!!

                                                                                                                                                                    2. Today's socks-off breakfast is panfried leftover extra-spicy Dandan noodles topped with a nice medium poached egg and some Sriracha, which I am currently snarfing with a glass of grapefruit juice. The endorphins are starting to kick in. Must.Find.Productive.Outlet.

                                                                                                                                                                      1. French toast made with challah bread, buttermilk & cinnamon.

                                                                                                                                                                        1. I love eggs poached in salsa. I pour a jar of chunky salsa into a skillet and cook it down for a few minutes, then make a well for each egg and cook for a few more. The eggs take up the flavor of the salsa nicely and it comes out rich and delicious. I usually serve it over rice or on a toasted bagel. If it's not as indulgent as you're looking for, maybe add chorzo to the salsa or add a bit of cream and shrimp while you're cooking it down.

                                                                                                                                                                          1. Most days I warm leftover quinoa and mix with a runny egg, soy sauce, and sometimes greens (bok choy, broccoli, spinach, whatever).

                                                                                                                                                                            1. Right now my go-to breakfast is one or two eggs from my backyard hens, over easy in butter, wheat toast from homemade no-knead bread, and a side of homemade lactofermented sauerkraut. Homemade hot sauce on top of the eggs. I am totally losing my taste for sweet breakfasts due to this concoction.

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. re: loraxc

                                                                                                                                                                                Lactofermented sauerkraut...please explain that.

                                                                                                                                                                              2. Also: toast made with good bread. Halve a clove of garlic and rub it over the toast. Sliced avocado, sliced tomato, generous glug of olive oil, salt and pepper. Feta optional.

                                                                                                                                                                                1. Today's delicious and nutritious offering was cold spaghetti and meat sauce with a glass of grape juice and a few bites of a failed experiment involving strawberries, angel food cake, whipped cream and a mixing bowl, which experiment didn't work out so great so I gave most of it to my #2 son and his roommate and they adored it. : )

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: mamachef

                                                                                                                                                                                    That is just the kind of breakfast I like, none of this oatmeal / cereal stuff...give me real food.

                                                                                                                                                                                  2. French toast two ways

                                                                                                                                                                                    Croque Monsieur French Toast:

                                                                                                                                                                                    Assumes you use a lasagna pan

                                                                                                                                                                                    12 slices bread (I use cheese bread)
                                                                                                                                                                                    1/3 cup Dijon mustard
                                                                                                                                                                                    12 slices cheese (to fit the bread) - I use cheddar but gruyere or swiss would be good too
                                                                                                                                                                                    200 grams thinly sliced ham
                                                                                                                                                                                    7 eggs
                                                                                                                                                                                    1 1/2 cups whole milk
                                                                                                                                                                                    salt and pepper
                                                                                                                                                                                    1 cup grated cheese (whatever you used)


                                                                                                                                                                                    I spray Pam on the pan then -- Spread the mustard on the bread slices and make 6 sandwiches with the fine slices of cheese and ham
                                                                                                                                                                                    Squish the sandwiches into a baking dish (should be a tight fit)
                                                                                                                                                                                    Beat the eggs, salt & pepper, and milk together; then pour over the sandwiches tightly packed into the dish.
                                                                                                                                                                                    Cover the dish with plastic wrap and leave in the refrigerator overnight.
                                                                                                                                                                                    In the morning, preheat oven to 350°; take the dish out of the refrigerator and remove plastic wrap (I let it warm up for about 90 minutes)
                                                                                                                                                                                    Sprinkle the grated cheese on top and bake for 30-40 minutes.

                                                                                                                                                                                    Crème Bruleé French Toast

                                                                                                                                                                                    1 stick (1/2 cup) unsalted butter
                                                                                                                                                                                    1 cup packed brown sugar
                                                                                                                                                                                    1/2 cup nuts
                                                                                                                                                                                    an 8- to 9-inch round loaf country-style bread
                                                                                                                                                                                    5 large eggs
                                                                                                                                                                                    1 cup half-and-half
                                                                                                                                                                                    1/2 cup orange juice
                                                                                                                                                                                    1 teaspoon vanilla
                                                                                                                                                                                    1 teaspoon Grand Marnier
                                                                                                                                                                                    1/4 teaspoon salt

                                                                                                                                                                                    In a small heavy saucepan melt butter with brown sugar and nuts, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

                                                                                                                                                                                    In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

                                                                                                                                                                                    Preheat oven to 350° F. and bring bread to room temperature.

                                                                                                                                                                                    Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

                                                                                                                                                                                    Serve hot French toast immediately.

                                                                                                                                                                                    3 Replies
                                                                                                                                                                                    1. re: ElizabethS

                                                                                                                                                                                      Two recipes for French toast...both are excellent...I want to make one for Easter morning since we will have dinner later on in the afternoon. Only trouble is, I don't know which one to choose!! Thanks for sharing...make ahead meals are my kind of food!

                                                                                                                                                                                      1. re: cstout

                                                                                                                                                                                        They are both delicious and so easy to make ahead. I served both at a Christmas brunch and much to my surprise the Croque Monsieur one went first - even among those who love sweet things.

                                                                                                                                                                                        1. re: ElizabethS

                                                                                                                                                                                          Well, you just solved my dilemma...but am definately going to try the Creme Brulee one later.

                                                                                                                                                                                    2. Not fast, but nothing beats quiche lorraine for a brunch, or a fluffy waffle with fresh berries and whipped cream or sliced bananas, toasted pecans, and real maple syrup. I have made caramelized onion and canadian bacon strata with great success. I can also agree with the creme brulee french toast recipe. http://www.myrecipes.com/recipe/caram...

                                                                                                                                                                                      Any breakfast that is not eaten in the car has the potential to knock my socks off. Add me to the poached egg crowd--I will add a poached egg to nearly anything and call it "breakfast." Saute up any sort of leftovers, especially veggies, or leftover roast potatoes, etc., plop that lovely poached egg on top and voila! My favorite breakfast that I never grow tired of is buttered toast, and a poached egg where the yolk is still soft enough to make "gravy."