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Favorite egg preparations for breakfast

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foiegras Apr 27, 2013 09:11 AM

I have a great source of farm eggs, and am looking for some new preparation ideas for breakfast ...

Lately I've been doing

a sprouted-grain English muffin half, toasted
topped with avocado slices
topped with a slice of cheese
topped with a poached egg
drizzled with good olive oil
freshly cracked white pepper
fleur de sel
grape tomatoes on the side

Ready to try something different ... ideas??

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  1. f
    fourunder RE: foiegras Apr 27, 2013 09:41 AM

    Nothing beats soft scrambled eggs for me....tomatoes and mushroom caps on the side are a nice garnish.

    As for omelets.....I don't like too many items and I cannot stand browned eggs.....a soft fluffy omelet is preferred over a thin, hard, folded one. For me a Cream Cheese and Green Onion/Chive omelet is perfect.

    btw....love avocado with eggs.....and finishing with a pat of real butter.

    http://www.youtube.com/watch?v=57afEW...

    http://www.youtube.com/watch?v=AsDj0J...

    5 Replies
    1. re: fourunder
      tim irvine RE: fourunder Apr 27, 2013 02:02 PM

      hear hear on eggs with avocado. My favorite breakfast taco is eggs whites, avocado, and cotija.

      1. re: fourunder
        o
        Orange_Blossom RE: fourunder Apr 28, 2013 08:10 AM

        Gordon Ramsay yes. Definitely my favorite.

        1. re: fourunder
          k
          kjonyou RE: fourunder Apr 30, 2013 12:59 AM

          OMG, I cant believe you posted that. I keep watching and watching but I cannot get that down like Jack. He is a Master.

          He uses a fork on a non sick pan. Some nubes say he cant cook then, I say he breaks the rules because he can. He was personal chef for the president of France, what are your credentials? Hmm.

          1. re: kjonyou
            b
            bear RE: kjonyou Apr 30, 2013 03:44 AM

            Huh? Some people say that Jacques Pepin can't cook?

            1. re: bear
              k
              kjonyou RE: bear May 9, 2013 11:54 PM

              Always easier to be a critic then create.

        2. t
          treb RE: foiegras Apr 27, 2013 11:03 AM

          A golden brown fritatada with sauted onions, red peppers, fresh spinach, sauted country ham or prochuitto, a good shreaded imported gruyere or aged goat cheese and fresh herbs like basil and thyme.

          1. 4
            4Snisl RE: foiegras Apr 27, 2013 12:27 PM

            Over easy egg on top of crispy hash browns or home fries, and dashed with hot sauce.

            I also like over easy eggs on a bed of garlicky sautéed greens.

            1. Veggo RE: foiegras Apr 27, 2013 12:36 PM

              Huevos motulenos, yum. Easier for you to Google it than for me to explain it.

              14 Replies
              1. re: Veggo
                c oliver RE: Veggo Apr 27, 2013 03:03 PM

                I googled for you! Is this pretty much how you make them? Sounds wonderful. Maybe have to whip some up soon.

                http://www.guardian.co.uk/lifeandstyl...

                1. re: c oliver
                  Veggo RE: c oliver Apr 27, 2013 03:49 PM

                  That's it- isn't it purty? And the flavors are a symphony.

                  1. re: Veggo
                    c oliver RE: Veggo Apr 27, 2013 04:24 PM

                    Do you have any trouble getting the ingredients, esp. the plantains?

                    1. re: c oliver
                      Veggo RE: c oliver Apr 27, 2013 05:10 PM

                      The Goya frozen platanos maduros work well. Nuke the pack and you are good to go.

                      1. re: Veggo
                        c oliver RE: Veggo Apr 27, 2013 05:22 PM

                        Are they whole? Do you thaw, cut in half and then fry? I'm curious how the texture is after freezing and thawing. I made some banana bread not long ago. It was delicious but those bananas were really disgusting until I mashed them up.

                        1. re: c oliver
                          Veggo RE: c oliver Apr 27, 2013 05:25 PM

                          They are pre-sliced on the bias. Nuke 'em frozen and use 'em, just like in the pictures. No need to fry. Trust me, it's that simple.

                          1. re: Veggo
                            c oliver RE: Veggo Apr 27, 2013 06:04 PM

                            Oh, he fried them and I think the dish would taste even better with some of that caramelization. But I can get fresh so not a problem. I was just wondering if YOU can.

                            1. re: c oliver
                              Veggo RE: c oliver Apr 28, 2013 06:11 AM

                              Yes, there is a very good latin market in Bradenton called Acapulco.

                              1. re: Veggo
                                c oliver RE: Veggo Apr 28, 2013 07:58 AM

                                Cool. Looking forward to hearing about it the next time you fix it. It may make it onto our menu sometime this week.

                2. re: Veggo
                  DonShirer RE: Veggo Apr 27, 2013 04:12 PM

                  I was going to say Huevos rancheros. The H.m. sounds interesting, though it takes more work. H.r. can be whipped up in 5 minutes.

                  1. re: Veggo
                    f
                    Feed Me RE: Veggo Apr 29, 2013 04:24 PM

                    This is the winning suggestion for me. I know I've had Mexican style eggs in tomato sauce a few times in the past. I don't remember plantains. It appears that there are a lot of different versions out there. this one seems to be the style most appealing to me:
                    http://www.simplyrecipes.com/recipes/...

                    1. re: Feed Me
                      c oliver RE: Feed Me Apr 29, 2013 05:48 PM

                      Except for the mushrooms (????) I could get behind this version. I also would just 'somewhat' mash whole beans as I'm not a real fan of your typical refried.

                      1. re: Feed Me
                        Veggo RE: Feed Me Apr 30, 2013 05:04 AM

                        Nice. The mushrooms with the beans is new to me. The beauty of this dish, aside from being pretty, is that there are 8 or more common flavors in combination, and not a single one is dominant, but the sum of the parts is magical.

                        1. re: Veggo
                          c oliver RE: Veggo Apr 30, 2013 08:48 AM

                          I'm no hidebound traditionalist but neither the texture nor the flavor of mushrooms seems to blend with the rest. Just my $0.02.

                    2. foodieX2 RE: foiegras Apr 27, 2013 12:51 PM

                      For every day I love a simple spinach omelet. Occasionally with cheese but more often without.

                      Weekend treat at home would be good bread, sharp cheddar, sliced avocado and either a slice hard boiled or runny yolk fried egg.

                      Weekend treat when dining out would eggs bennie or eggs florentine.

                      Weekend treat when on the run would be an egg sandwich from Starbucks, DD or a bagel place depending on where my errands are taking me.

                      All the "out meals" are easily made at home but that rarely happens in our house.

                      Couple of other ideas for you:

                      Ham and cheese egg cups-line muffin tins with black forest ham, drop an egg in, top with whatever cheese your prefer and back until the egg is set to your liking.

                      Salsa egg cups- spray a ramekin with olive oil, cover bottom with salsa, top salsa with either a whole egg or if your prefer, whisked as for scrambled, top egg with sliced jalapeño and shredded cheddar. Microwave (if you want it quick) or bake until the eggs are set.

                      A simple toad-in-the-hole can be very satisfying.

                      Of course there is always quiches and frittatas…those combos are endless.

                      3 Replies
                      1. re: foodieX2
                        f
                        foiegras RE: foodieX2 Apr 28, 2013 07:58 AM

                        Thanks everyone for all the great ideas :)

                        The ham, cheese, and egg cups sound nice and easy (and delicious). It's a cool spring, so I can probably still use the oven for awhile right now ...

                        1. re: foodieX2
                          rudeboy RE: foodieX2 Apr 28, 2013 12:46 PM

                          "A simple toad-in-the-hole can be very satisfying."

                          You are soooo right.

                          1. re: foodieX2
                            boyzoma RE: foodieX2 May 1, 2013 10:24 AM

                            I've made this a couple of times (my grandsons especially like it: http://www.foodnetwork.com/recipes/eg...

                            Kind of your version your ham & cheese cups.

                          2. BigSal RE: foiegras Apr 27, 2013 12:54 PM

                            A childhood favorite is tamago gohan (raw egg on hot rice with a splash of soy).

                            Another idea is oeufs en cocotte.

                            1 Reply
                            1. re: BigSal
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                              fourunder RE: BigSal Apr 27, 2013 03:09 PM

                              If we are going to add Asian influence...they I'll suggest

                              Chawan-Mushi

                            2. biondanonima RE: foiegras Apr 27, 2013 01:45 PM

                              I had some leftover refried black beans in the fridge this morning, so I reheated them with aged white cheddar cheese and topped them with sunnyside-up eggs for my husband - he has decided that this is his new favorite breakfast. Tortillas and pickled jalapenos optional. He just declared that he wants this again for dinner - but sadly, we are out of beans!

                              1. c
                                Chefpaulo RE: foiegras Apr 27, 2013 02:22 PM

                                I remember this from a Saturday afternoon cooking show in the late 80's and wish I could give due credit for this preparation I've made countless times.
                                Called California Eggs, you whisk 8 eggs in a bowl and pour into a heated double-boiler with an oiled top section. You then need to enlist the assistance of a willing and well-bribed child to slowly whisk the contents non-stop for about 15 minutes until they report that coagulation is occurring. Then add 6 Tbs. of softened butter, a few grinds of pepper and 2 heaping Tbs. of fresh minced parsley and continue stirring until slightly firmed. Serve with a side of Smoked Turkey Hash. Apologies for not remembering but mucho thanks to the chef who first presented this household heart-clogging and sparingly-served staple.
                                CP

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                                  acssss RE: foiegras Apr 27, 2013 02:28 PM

                                  I got this recipe from an Israeli friend of mine - it is called ShakShuka (I hope I wrote it correctly). You take four tomatoes and slice them and put them in a pan with a bit of olive oil then add some minced garlic (about two cloves). Let them cook, until the peels are coming off - then take a fork and mush them until it becomes like tomato sauce. Then take eggs (as many as you want) and crack them over the tomatoes (like you would a sunny side up egg - leaving the yolks intact - that way if people don't want to eat the yolks, they don't have to. Blend the white part of the egg real well with the tomatoes and add about 1/2 tsp of turmuric, cayanne pepper, paprika and cumin and a S&P to your liking. After a few minutes, when the eggs are ready, you can add finely chopped parsley or cilantro - it looks beautiful and tastes absolutely heaven like.

                                  4 Replies
                                  1. re: acssss
                                    Cynsa RE: acssss Apr 28, 2013 10:21 AM

                                    My friend would eat it at Dr. Shakshuka restaurant, he smiled when I said I discovered it on chowhound:
                                    http://theshiksa.com/2010/07/28/summe...

                                    http://www.davidlebovitz.com/2013/02/...

                                    http://smittenkitchen.com/blog/2010/0...

                                    http://www.foodnetwork.com/recipes/ai...

                                    1. re: Cynsa
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                                      acssss RE: Cynsa Apr 28, 2013 12:23 PM

                                      I've eaten this in many versions - some good/some not so good - his is the best (I wrote down how he makes it).

                                    2. re: acssss
                                      MGZ RE: acssss Apr 28, 2013 10:29 AM

                                      "[I]f people don't want to eat the yolks, they don't have to."

                                      What knida person wouldn't wanna eat the yolks? Can you trust someone like that?

                                      To the OP, I'd submit the glorious pork roll, egg & cheese sandwich on a hard roll. Ketchup is optional.

                                      1. re: MGZ
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                                        foiegras RE: MGZ Apr 28, 2013 10:50 AM

                                        IKR? If you go to the trouble to buy good eggs, the yolk is the point. (Not that the white isn't great, but the yolk ...) A person who buys Eggbeaters just doesn't get it. Life is too short ...

                                    3. Hank Hanover RE: foiegras Apr 27, 2013 04:27 PM

                                      My favorite is probably Breakfast Croissants.

                                      Croissants cut in half horizontally with 2 scrambled eggs with some breakfast sausage pieces incorporated into the eggs. A slice of cheese on top of the eggs. Serve.

                                      1. eclecticsynergy RE: foiegras Apr 27, 2013 06:10 PM

                                        As much as I love home fries and hash browns, sometimes for me the perfect accompaniment to breakfast eggs is a nice side of grits with butter, salt & pepper.

                                        Another favorite is a fried egg sandwich on lightly toasted bread with a slice of cheese and lettuce & tomato. Mayo or Durkees sauce makes it complete. Hollandaise or Bearnaise makes it deluxe.

                                        A treat from childhood: Goldenrod Eggs... Begins with hardcooked eggs; the whites are chopped coarsely, mixed with lightly peppered Bechamel sauce and served over toast, then topped with the yolks which get rubbed through a sieve to make a garnish suggestive of pollen.

                                        1 Reply
                                        1. re: eclecticsynergy
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                                          eepi RE: eclecticsynergy Apr 29, 2013 03:46 PM

                                          We have Eggs Goldenrod (affectionately known as "Eggs with the Sprinkles") each year at Easter. My late mother-in-law started the tradition and my husband's ex-wife continued it - she says it was taught in her Home Ec class. Now my stepdaughters carry it forward.

                                        2. h
                                          hippioflov RE: foiegras Apr 27, 2013 06:38 PM

                                          We like to hard boil the eggs and keep them in the fridge. We mash them up on toast with a little mayo or chop them and add to a green salad and stuff into a pita. A quick breakfast is to quarter them and drizzle with a little butter or oil and salt and pepper. Olive oil is good and so is truffle oil.

                                          1. ipsedixit RE: foiegras Apr 27, 2013 07:33 PM

                                            For breakfast?

                                            Over easy, topped over a bowl of fried rice, and then garnished with a good layer of ketchup and Pork Floss.

                                            1 Reply
                                            1. re: ipsedixit
                                              GraydonCarter RE: ipsedixit May 1, 2013 11:39 AM

                                              The omurice (from Tampopo) Rice omelette looks good except for the ketchup.

                                              http://www.youtube.com/watch?v=tVgKcc...

                                            2. Kris in Beijing RE: foiegras Apr 27, 2013 07:46 PM

                                              Tea eggs.

                                              I've tinkered with my spice blend and now it's like a "mother stock" for me-- after I make tea eggs OR steam edamame, I reduce the stock again and freeze in ice cube trays.

                                              However, here's a descriptive list of ingredients:
                                              http://shop.waiyeehong.com/food-ingre...

                                              1. Windy RE: foiegras Apr 27, 2013 08:00 PM

                                                I love to make frittatas with lots of vegetables: kale, peppers, turnips, carrots, onions, whatever I have lying around. Color is key. Saute the vegetables, pour beaten eggs into the hot pan, then turn down and cover. Top with a little goat cheese.

                                                Spanish omelets are a good variation. Bake the potatoes the night before (or boil or microwave, not as good). Add slices to your frittata. I made this recently with purple Peruvian potatoes, and it was just gorgeous: green, purple, orange, yellow.

                                                The best takeout cafe breakfast was a place that served a section of baguette cut lengthwise with a swipe of olive oil, sliced cucumber, sliced tomato, sliced hard boiled egg (get a slicer gadget) and a sprinkle of salt and zaatar. He'd wrap it up in paper.

                                                Farm eggs are especially nice barely cooked. If you haven't made soft-boiled eggs lately...a demitasse spoon makes it feel elegant.

                                                1. ursy_ten RE: foiegras Apr 28, 2013 06:22 AM

                                                  In anticipation of getting some chickens later this year, I have started an egg recipe collection on Pinterest:
                                                  http://pinterest.com/ursyten/eggs/

                                                  Hope you'll find some inspiration there :

                                                  )

                                                  p.s. I haven't checked every one of the links, but hope that they all lead to recipes.

                                                  3 Replies
                                                  1. re: ursy_ten
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                                                    Coribdx RE: ursy_ten Apr 30, 2013 09:02 AM

                                                    Thanks for posting this! I enjoyed your egg recipe board

                                                    1. re: ursy_ten
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                                                      HillJ RE: ursy_ten Apr 30, 2013 09:03 AM

                                                      that is some serious egg-love, ursy! cool!

                                                      1. re: HillJ
                                                        ursy_ten RE: HillJ Apr 30, 2013 04:37 PM

                                                        You're welcome Coribdx and HillJ!
                                                        It was fun putting it together :)

                                                    2. Uncle Bob RE: foiegras Apr 28, 2013 08:19 AM

                                                      Lately?

                                                      Toasted English muffin...
                                                      With any number of toppings....At least two, but not limited to....
                                                      Sausage patty..
                                                      Boudin patty...
                                                      Grits patty...
                                                      Recycled and warmed piece of fried catfish...
                                                      Tasso Gravy...
                                                      Recycled Red Beans (no rice)
                                                      Thick sliced tomato in season from behind the house.
                                                      Crawfish etouffee
                                                      Shrimp Creole...
                                                      Anything else I see of interest in the fridge.
                                                      Topped with poached, fried over easy, or soft scrambled eggs from the hen house.

                                                      1. Atomic76 RE: foiegras Apr 28, 2013 09:29 AM

                                                        When I scramble them, I use a *lot* of butter and heat it until it's foaming before I pour the eggs in. I go easy on stirring them too much, because I prefer the large curds and fluffy, steamy , pillowy scrambled eggs.

                                                        I saw the Gordon Ramsay way of cooking them, but that is the exact opposite of how I like my eggs scrambled. His look like a bowl of runny oatmeal.

                                                        I also like to poach them in a spicy homemade tomato sauce (lots of garlic and red pepper flakes in it), then spoon the sauce and eggs over toasted italian bread and top it with a generous amount of romano.

                                                        1. gingershelley RE: foiegras Apr 28, 2013 10:43 AM

                                                          'Shirred' eggs; heat up a ramekin(s) in oven. Melt a spot of butter in each. break a fresh good egg into the hot butter in the hot ramekin. Good dose of S&P, tablespoon of cream.

                                                          If you like you can gild the lilly with slivered prosciutto, ham, green onion, a spot of red pepper puree down with the butter, sauteéd spinach with a speck of garlic and nutmeg (a favorite) in the bottom. Some like cheese on top, but I think that is too much. I like to taste the egg and cream.

                                                          Bake until just set white and the yolk still has some softness to it.

                                                          I do this for a crowd with good success in a 13 x 9 pan, same idea, just no 'walls' between eggs.

                                                          8 Replies
                                                          1. re: gingershelley
                                                            c oliver RE: gingershelley Apr 28, 2013 11:03 AM

                                                            We have some beautiful containers with a screw top on each one. I haven't looked at them in some years (packed away somewhere!) but I'm pretty sure they're for shirred eggs. At what temp do you bake please?

                                                            1. re: c oliver
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                                                              escondido123 RE: c oliver Apr 28, 2013 12:15 PM

                                                              I thought that screw on container was water tight so you were supposed to put it in boiling water. Halfway between poached and soft boiled--no risk of wateriness.

                                                              1. re: escondido123
                                                                c oliver RE: escondido123 Apr 28, 2013 01:47 PM

                                                                I gotta find these guys. I'm sure you're right.

                                                                1. re: escondido123
                                                                  gingershelley RE: escondido123 Apr 29, 2013 04:40 PM

                                                                  Escondido is right, C Oliver... those would be for 'coddled' eggs - the water-bath version of shirred eggs. VERY English, and delicious!

                                                                  Would love some of those containers myself:)

                                                                  1. re: gingershelley
                                                                    c oliver RE: gingershelley Apr 29, 2013 05:54 PM

                                                                    When I unearth them I'll post a pic. I know each one is in a very sturdy little blue box with lid(???) and maybe some kind of botanical print on each. Late MIL traveled a lot and picked them up along the way.

                                                                    1. re: gingershelley
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                                                                      youareabunny RE: gingershelley Apr 30, 2013 05:13 AM

                                                                      L'oeuf en cocotte. And yes, very delicious!

                                                                      http://www.bbc.co.uk/food/recipes/egg...

                                                                      Julia child starts the water bath on the stove to set the bottom, then moves them to the oven

                                                                  2. re: c oliver
                                                                    gingershelley RE: c oliver Apr 29, 2013 04:42 PM

                                                                    This is the tricky part - too high, and they get all hard, too low and it takes forever to cook 'em.

                                                                    whites cook at a lower temp than yolks, so you have to be vigilant:)

                                                                    I like to let them cook gently at °325, so I keep good control of what is going on. If it is for a crowd in a big pan, I do a bit higher - 340 or so.

                                                                    1. re: gingershelley
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                                                                      foiegras RE: gingershelley Apr 29, 2013 08:17 PM

                                                                      Btw, my last post was thanking you (gingershelley, let me go ahead & specify) for this temperature, but somehow it did not come out as a reply to you ... I think it's a 'feature' that this sometimes no longer works as expected ;)

                                                                2. c
                                                                  ChervilGeorge RE: foiegras Apr 28, 2013 12:08 PM

                                                                  Most of these have been mentioned but my faves are:
                                                                  Egg sandwich with dijon, mayo and bacon. Sometimes I like to add cheddar and or lettuce.
                                                                  Poached egg with cheddar or gouda grits.
                                                                  Coddled and then spooned on top of of toast with butter and Vegemite.
                                                                  While these might not be "breakfast" to some, I'm always up for them in the morning:
                                                                  Spinach salad with barely hard boiled eggs and a hot bacon vinaigrette.
                                                                  Stracciatella soup
                                                                  Avgolemono soup
                                                                  Quiche
                                                                  Smashed baked potato, with hard boiled eggs and drizzled with vinegar and melted butter.
                                                                  Poached egg on top of steamed asparagus with a wee bit of prosciutto and shaved parmigiano.

                                                                  2 Replies
                                                                  1. re: ChervilGeorge
                                                                    rudeboy RE: ChervilGeorge Apr 29, 2013 06:02 AM

                                                                    I was going to mention the night-before baked potato with sunny-up eggs placed atop. With scallions/green onions, but no butter. Pretty healthy, actually, cause potatoes contain a lot of vitamin c and other things.

                                                                    1. re: rudeboy
                                                                      a
                                                                      acssss RE: rudeboy Apr 29, 2013 01:52 PM

                                                                      I love the baked potato topped with sunny-up eggs. I love baked potatoes with just about anything and have made at least 30 recipes over the years with baked potatoes yet I never had this one - I can't wait to try it.

                                                                  2. a
                                                                    AuntieSocial1 RE: foiegras Apr 29, 2013 09:21 AM

                                                                    We absolutely love splitting a pop over, putting roasted asparagus on, very thin slice of good ham, poached egg and hollandaise (we do the blender hollandais, sooooo much easier).

                                                                    Another favorite is fry flour tortillas until crisp, spread on refried black beans, add soft scrambled eggs, pico de gallo and avocado. Hmmm, I am certainly hungry now!

                                                                    1. h
                                                                      HillJ RE: foiegras Apr 29, 2013 09:26 AM

                                                                      This afternoon, egg prep meant two sunny side up eggs atop a toasted Ciabatta roll that had been split in half with blue cheese melted on top. Some fresh carrot & apple juice and I'm good for the day!

                                                                      5 Replies
                                                                      1. re: HillJ
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                                                                        foiegras RE: HillJ Apr 29, 2013 05:59 PM

                                                                        mmm, some great ideas here! blue cheese sounds lovely.

                                                                        1. re: HillJ
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                                                                          foiegras RE: HillJ Apr 29, 2013 06:02 PM

                                                                          Thanks for this info ... got some ham and mature white cheddar tonight, am going to try some baking tomorrow.

                                                                          Today I did something I hadn't done before I don't believe ... yesterday I was putting in all my spring plants, and so I got creative with what was in the pantry, making a very simple spaghetti sauce with just tomato sauce, onion, butter, and herbs. This morning I poached a duck egg in the leftover sauce, and had it with a toasted sprouted grain English muffin.

                                                                          1. re: foiegras
                                                                            h
                                                                            HillJ RE: foiegras Apr 29, 2013 07:33 PM

                                                                            Sounds fantastic, foiegras!

                                                                            1. re: HillJ
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                                                                              foiegras RE: HillJ Apr 30, 2013 06:14 AM

                                                                              Thanks, HillJ. Btw, the baked egg with ham & cheese was pretty good (and needed no additional salt). I think I'll need to watch it quite carefully at the end ... it could have stood to be just a little less done.

                                                                              1. re: foiegras
                                                                                h
                                                                                HillJ RE: foiegras Apr 30, 2013 06:27 AM

                                                                                Glad you liked it! I tend to like a crispy edge myself but this quick satisfying meals can sometimes make my day better somehow!

                                                                        2. hotoynoodle RE: foiegras Apr 29, 2013 09:45 AM

                                                                          my recent fave is to heat a pan then add a bit of oil or butter. meanwhile beat eggs and some dashi broth in a bowl. i use a big pan and keep swirling the pan so the "omelet" stays thin. run the raw egg under the outer edges. before top is set and before the bottom has any brown, so the texture is still very soft, i sprinkle sesame seeds and red pepper flakes on top and slide "omelet" onto a paper towel.

                                                                          while that cools i spread nori sheets with labne cheese and avocado.

                                                                          cut the "omelet" into sections and roll into the nori sheets.

                                                                          i think it took longer to type this than it does to make it, lol.

                                                                          1 Reply
                                                                          1. re: hotoynoodle
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                                                                            BKK Brendan RE: hotoynoodle May 10, 2013 06:57 AM

                                                                            That sounds amazing. I will definitely be trying that!

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                                                                            mike0989 RE: foiegras Apr 29, 2013 12:16 PM

                                                                            Lately I've been doing Suzanne Goin's riff on a croque-monsieur. Tihs appeared in Food and wine a few months ago.

                                                                            http://www.foodandwine.com/recipes/br...

                                                                            So easy and so good.

                                                                            3 Replies
                                                                            1. re: mike0989
                                                                              h
                                                                              HillJ RE: mike0989 Apr 29, 2013 12:18 PM

                                                                              Thats' a nice preparation and while I'm not a huge fan of frisée, I do love it included in dishes of this type. Adds a nice brightness.

                                                                              1. re: HillJ
                                                                                m
                                                                                mike0989 RE: HillJ Apr 29, 2013 01:47 PM

                                                                                I've made it with arugula as well.

                                                                                1. re: mike0989
                                                                                  h
                                                                                  HillJ RE: mike0989 Apr 29, 2013 01:48 PM

                                                                                  good idea!

                                                                            2. iL Divo RE: foiegras Apr 29, 2013 12:27 PM

                                                                              over medium with toasted 'everything' bagels or English Muffins. nice hash browns + bacon completes the meal.

                                                                              1. tcamp RE: foiegras Apr 29, 2013 01:15 PM

                                                                                This morning, a duck egg omelet with mozzarella cheese and fresh chopped herbs from my deck farm.

                                                                                1. s
                                                                                  sandylc RE: foiegras Apr 29, 2013 06:24 PM

                                                                                  Yum I want eggs.

                                                                                  1. JungMann RE: foiegras Apr 30, 2013 07:27 AM

                                                                                    Poached eggs served over yogurt with garlic and dill and drizzled with brown butter with Aleppo pepper.

                                                                                    Soft boiled, served in an egg cup with buttered toast soldiers.

                                                                                    Hot rice served with a cracked egg, soy sauce and a dusting of furikake.

                                                                                    10 Replies
                                                                                    1. re: JungMann
                                                                                      MGZ RE: JungMann Apr 30, 2013 07:33 AM

                                                                                      "Soft boiled, served in an egg cup with buttered toast soldiers."

                                                                                      Very good one.

                                                                                      1. re: MGZ
                                                                                        iL Divo RE: MGZ Apr 30, 2013 08:16 AM

                                                                                        gosh I remember that meal as served by my European grandma when I was just a little child. I always thought that was so elegant as she had the correct little cups and her hands made perfect toast soldiers. thanks for the memory (MGZ)and yep, simple & elegant

                                                                                        1. re: iL Divo
                                                                                          c oliver RE: iL Divo Apr 30, 2013 08:30 AM

                                                                                          Egg cups, new and vintage, are readily available. We enjoy this meal on occasion.

                                                                                      2. re: JungMann
                                                                                        c oliver RE: JungMann Apr 30, 2013 08:04 AM

                                                                                        JM, do you serve the rice OVER the egg or, if the other way around, just mix it in and eat. Either sounds great. As a matter of fact, I think that's going to breakfast this morning. Thanks.

                                                                                        1. re: c oliver
                                                                                          JungMann RE: c oliver Apr 30, 2013 08:23 AM

                                                                                          You crack an egg over the hot rice and mix it in. Simple but a rich indulgence when you have fresh eggs.

                                                                                          1. re: JungMann
                                                                                            c oliver RE: JungMann Apr 30, 2013 08:29 AM

                                                                                            I pay an embarrassingly too big amount for local, 'pastured' eggs. Now to pick out the best color shell :) Thanks.

                                                                                            1. re: JungMann
                                                                                              c oliver RE: JungMann Apr 30, 2013 08:50 AM

                                                                                              Now THAT was a super breakfast. It's not unusual for me to have a bowl of some type of grain and leftover protein for a solo breakfast. I empowered myself to add a little sesame oil. No furikake in the house which will be remedied. I'll be eating this for the rest of my life - no exaggeration. Thanks again.

                                                                                              1. re: c oliver
                                                                                                y
                                                                                                youareabunny RE: c oliver May 1, 2013 06:19 AM

                                                                                                My Japanese aunt would serve the hot rice with fresh egg along with tiny dried fish.I don't know what they were, but they were from the Asian grocer. This provides similar saltiness and crunch that the furikake does.

                                                                                                1. re: youareabunny
                                                                                                  JungMann RE: youareabunny May 1, 2013 06:45 AM

                                                                                                  I believe you are thinking of chirimen jako. They are the smallest of the dried anchovies used in Japanese cuisine, so small as to resemble pencil shavings, belying their far mightier flavor.

                                                                                                  1. re: JungMann
                                                                                                    y
                                                                                                    youareabunny RE: JungMann May 1, 2013 10:55 AM

                                                                                                    I had to think a lot about what pencil shavings look like but yes I think you are right. The fish I recall, were quite thin and looked a bit like silver worms. Not the best visual, I'm no Shakespeare.

                                                                                        2. s
                                                                                          speakhandsforme RE: foiegras Apr 30, 2013 07:32 AM

                                                                                          My all-time, trashy, artery-clogging favorite is:
                                                                                          Scrambled eggs
                                                                                          Served over hashbrowns cooked with onions that are also topped with American "cheese"
                                                                                          Squirted with ketchup.

                                                                                          ...from Waffle House.

                                                                                          I will now enter the realm of CH self-banishment.

                                                                                          1 Reply
                                                                                          1. re: speakhandsforme
                                                                                            PesachBenSchlomo RE: speakhandsforme Apr 30, 2013 03:28 PM

                                                                                            What, no bacon and sausage?

                                                                                          2. applgrl RE: foiegras May 1, 2013 03:57 AM

                                                                                            If I have leftover rice from dinner I like to do a baked rice pudding (with 3-4 eggs) the night before, leaving it to cool on the counter overnight.

                                                                                            With some fresh fruit or a homemade jam topping rice pudding is an awesome breakfast occasionally.

                                                                                            1. Berheenia RE: foiegras May 1, 2013 05:09 AM

                                                                                              Really fresh farm eggs I usually fry over easy in butter in the black fry pan.
                                                                                              In general I prefer a scramble to an omelet as the extra stuff is more evenly dispersed and the eggs stay moister. I add cubes of cheese, scallions, fines herbes and perhaps some kind of cubed meat. Linquica is nice or sauteed mushrooms or pieces of tomato work well instead of meat.
                                                                                              We call 'Toad in the Hole' a 'Noah on the Ark' because some old friends always called them that when we had them on camping trips. I like to double up and make a sandwich with cheese in between the Noahs. A Noah club..

                                                                                              1. MissBubbles RE: foiegras May 1, 2013 11:01 AM

                                                                                                Love baked eggs. I use this as a starting point but I pretty much put whatever I have on hand under the egg. Chips and salsa and beans. Bread, goat cheese and kale. Usually whatever I have to use up in the fridge. http://www.epicurious.com/recipes/foo...

                                                                                                1. j
                                                                                                  janeblomquist RE: foiegras May 10, 2013 04:50 AM

                                                                                                  I'm not spritely in the morning. I'm grumpy. I want eggs and I want them now. This makes me happy: soft boiled egg on gluten free waffle. Take a cold egg from the fridge, steam it for exactly 8 minutes (the white will be cooked, and the yolk soft), pop a Van's gluten free (yeah, I know) into the toaster. After 8 minutes (for a large egg), put the egg under cold water, crack it all over and peel under cold water. Soft boiled eggs are easier to peel than hard boiled ones. Salt and pepper. Golden liquid yolks on buttered hot waffle -- priceless.

                                                                                                  5 Replies
                                                                                                  1. re: janeblomquist
                                                                                                    b
                                                                                                    bear RE: janeblomquist May 10, 2013 06:07 AM

                                                                                                    Probably an obvious question, but is the water already boiling when you put the egg in the steamer, or do you bring it to a boil afterwards and then start timing?

                                                                                                    1. re: janeblomquist
                                                                                                      GraydonCarter RE: janeblomquist May 10, 2013 08:20 AM

                                                                                                      I thought a soft-boiled egg took three minutes?

                                                                                                      1. re: GraydonCarter
                                                                                                        MGZ RE: GraydonCarter May 10, 2013 09:30 AM

                                                                                                        Me too. Kinda a diner classic.

                                                                                                        1. re: MGZ
                                                                                                          f
                                                                                                          foiegras RE: MGZ May 10, 2013 09:32 AM

                                                                                                          well, there are degrees of soft ... everything from coddled to just before hard.

                                                                                                          1. re: foiegras
                                                                                                            MGZ RE: foiegras May 10, 2013 09:41 AM

                                                                                                            I know. There are different degrees of everything. The "three minute egg", however, is a classic.

                                                                                                    2. d
                                                                                                      don515 RE: foiegras May 10, 2013 10:49 AM

                                                                                                      Scrambled Eggs and Shrimp the bomb

                                                                                                      took the wife a while to warm up the idea now loves it..

                                                                                                      http://dinersjournal.blogs.nytimes.co...

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