tjr wrote:Was the cake from the 600 Acres recipe? That one would be filling... 1.5kg of ingredients!

Wow! Actually I made the one from Stellina Sweets which she says she modified from 600 Acres. They are basically the same. I found it in my list of breakfast recipes to try - did I hear about it here? I have no memory of how I found it originally and I'm amazed that you identified it!

It was really good - and I say 'was' because only one piece is left (we have young adult house guests so that helps).

- zorkmead

Something right down the middle of the fairway . . .


Plated Up
Fairly pre-fab but a very welcome respite from my usual breakfast of yogurt and bran cereal. Cooked the eggs in the sausage renderings. Found the potato surfboards in the freezer; cooked them in the toaster oven. Neither the missus nor I can remember where they were purchased but they kind of look like Trader Joe's (maybe?). That's some toasted/buttered Caramelized Onion bread from Loaf Lounge.

=R=

I don't just eat cake for breakfast - especially when there is a loaf of great bread around:



Publican quality bread's seeded rye with cream cheese and scrambled eggs topped with everything bagel seasoning.

- zorkmead

For our Sunday morning sweet tradition, I took a recipe called 'Rhubarb Breakfast Cake' (with barley flour) as an inspiration and came up with Rye, Apple and Cranberry Cake:





Lots to like here - breakfast was tasty, I have one less bag of flour in my pantry and used up two sad, wrinkly apples.

I'd like to continue to tweak this. I actually think with the right spices and some changes to the leavening it could be awesome, but I probably won't - at least not until I'm ready to buy another bag of rye flour.

- zorkmead

Tried something new with dinner, but liked it even better as breakfast. Japanese Vegetable Pancakes (Okonomiyaki) and a fried egg:


- zorkmead

Nice array of breakfasts there, zorkmead!

I managed to snag a loaf of milkbread earlier in the week from Hippo at Mitsuwa Marketplace, so why not some toads . . .


Toads In Holes
With some nice, Usinger's bacon.

=R=

ronnie_suburban wrote:Nice array of breakfasts there, zorkmead!

I managed to snag a loaf of milkbread earlier in the week from Hippo at Mitsuwa Marketplace, so why not some toads . . .


Toads In Holes
With some nice, Usinger's bacon.

=R=

my father would make these eggs inside toast all the time when i was a kid. he called them 'lover eggs', because, he said, he made them for people he loved. i assumed he invented them, and that everyone called them lover eggs. i was shocked (!) when i saw recipes with other names, most often 'toad in a hole'. i still find 'lover eggs' more appealing, but call them what you will- they are delicious. i also love the missing circle of toast which i consider such an essential part of the dish that i had to buy an extra saute pan just big enough to hold 1 piece of toast + the hole.

I've always thought Toad in the Hole was sausages baked in Yorkshire pudding.

nr706 wrote:I've always thought Toad in the Hole was sausages baked in Yorkshire pudding.

yes, i've never had them, but i knew 'toad in the hole'referred to that very british dish. i'm sticking with 'lover eggs'. no one else is using the name as far as i know, so there is no confusion.

justjoan wrote: i also love the missing circle of toast which i consider such an essential part of the dish that i had to buy an extra saute pan just big enough to hold 1 piece of toast + the hole.

Yeah, those never made it into the pic!

=R=

Growing up we (descriptively) called them 'eggs in toast'. I agree with justjoan - the hole is essential - my favorite part was eating the 'hole' dipped in the runny yolk

I can't seem to get them right - mine either turn out with too much runny white (ick) or not enough runny yolk (sad).

This discussion reminded me of this article:
https://www.eater.com/2016/2/19/1105680 ... ole-basket

- zorkmead

zorkmead wrote:Growing up we (descriptively) called them 'eggs in toast'. I agree with justjoan - the hole is essential - my favorite part was eating the 'hole' dipped in the runny yolk

I can't seem to get them right - mine either turn out with too much runny white (ick) or not enough runny yolk (sad).

This discussion reminded me of this article:
https://www.eater.com/2016/2/19/1105680 ... ole-basket

- zorkmead

My eggs were perfect but the toast was a bit on the blond side of things. If I make them again, I have a couple of ideas on how to improve upon that.

=R=

ronnie_suburban wrote:

zorkmead wrote:Growing up we (descriptively) called them 'eggs in toast'. I agree with justjoan - the hole is essential - my favorite part was eating the 'hole' dipped in the runny yolk :)

I can't seem to get them right - mine either turn out with too much runny white (ick) or not enough runny yolk (sad).

This discussion reminded me of this article:
https://www.eater.com/2016/2/19/1105680 ... ole-basket

- zorkmead

My eggs were perfect but the toast was a bit on the blond side of things. If I make them again, I have a couple of ideas on how to improve upon that.

=R=

i dont know if this helps, but i always cook the toast until it's brown on 1 side, flip it over and then carefully break in the egg. i don't like runny yolks so i then flip it again as the egg white starts to firm up and cook it until it's just perfect, for me. but if you like runny yolks you wouldnt even need to flip it over since you already have that side of the toast brown.

justjoan wrote:

ronnie_suburban wrote:

zorkmead wrote:Growing up we (descriptively) called them 'eggs in toast'. I agree with justjoan - the hole is essential - my favorite part was eating the 'hole' dipped in the runny yolk

I can't seem to get them right - mine either turn out with too much runny white (ick) or not enough runny yolk (sad).

This discussion reminded me of this article:
https://www.eater.com/2016/2/19/1105680 ... ole-basket

- zorkmead

My eggs were perfect but the toast was a bit on the blond side of things. If I make them again, I have a couple of ideas on how to improve upon that.

=R=

i dont know if this helps, but i always cook the toast until it's brown on 1 side, flip it over and then carefully break in the egg. i don't like runny yolks so i then flip it again as the egg white starts to firm up and cook it until it's just perfect, for me. but if you like runny yolks you wouldnt even need to flip it over since you already have that side of the toast brown.

Thanks. Yeah, not only did I egg a bit early but I also should have used even more butter!

=R=

ronnie_suburban wrote:Thanks. Yeah, not only did I egg a bit early but I also should have used even more butter!
=R=

Of course, we all know that you cannot use to much butter - particularly at breakfast.

My mom made us the eggs in toast often. She called they cyclops.

-Will

WillG wrote:My mom made us the eggs in toast often. She called they cyclops.

-Will

your mom must have had a good sense of humor: 'here son, have an eye for breakfast'...

I had this almost every Saturday growing up and they were called 'eggs in a hole'. Of course the fried hole was the first part eaten dipped into the eggs.

Knowing my mother, I am quite sure that a huge amount of some fake butter was used in making it.

Used some leftover fried rice I made earlier in the week in a tasty but not entirely successful take on omurice . . .


Omurice
The idea is to place the omelet atop the rice and gently slit it open, after which it is supposed to roll open the rest of the way to cover the rice. Here, I cooked the omelet a bit too long, so it kind of rolled open in some spots and kind of didn't in others. Still tasty but not exactly a looker. Squeezed a bit of spicy sriracha on top.

=R=

Looks tasty to me. The idea of gently oozing scrambled eggs has always seemed gross to me (but I'm ok with over easy, go figure). My ideal texture for scrambled eggs is matzoh brei.

JoelF wrote:Looks tasty to me. The idea of gently oozing scrambled eggs has always seemed gross to me (but I'm ok with over easy, go figure).

I'm about the same on this. Loose scramble is iffy. Sunnyside up or over-easy, is fine.

I recognized the point during which the omelet was cooking that I could have pulled it and achieved maximum flayage but I backed off and let it cook a bit longer. I trust the eggs I buy but just couldn't commit this time around.

=R=

Fried rice with an over-easy egg is such a pleasure.

The omurice technique sounds like an interesting challenge! I've never heard of omurice before - but I can't do ketchup on eggs - just not to my taste at all. The siracha sounds better, but I might have to try it on the side first

I baked whole wheat apple raisin walnut cinnamon bread for breakfast this week using some Irish whole meal flour (almost gone - will be happy to get the freezer real estate back). I wasn't expecting much, but I really liked how this turned out.



- zorkmead

zorkmead wrote:Fried rice with an over-easy egg is such a pleasure.

The omurice technique sounds like an interesting challenge! I've never heard of omurice before - but I can't do ketchup on eggs - just not to my taste at all. The siracha sounds better, but I might have to try it on the side first

I baked whole wheat apple raisin walnut cinnamon bread for breakfast this week using some Irish whole meal flour (almost gone - will be happy to get the freezer real estate back). I wasn't expecting much, but I really liked how this turned out.



- zorkmead

I'm with you on the ketchup. That's a hard pass for me. Your bread looks delicious!

=R=

This discussion about eggs and ketchup reminds me of a story. My dad was an attorney and among his clients and friends was Jean Joho, he of Everest fame. A long time back, my dad, stepmom, Joho and his wife went to Michigan for the weekend. My dad recalled with a mix of horror and delight watching the acclaimed chef dumping ketchup on his diner-made eggs at breakfast in some small Michigan town. He thought that was the funniest thing.

Great story Luckyguy - I guess my palate is not refined enough to enjoy ketchup and eggs??

In a fit of nostalgia I made a Shoofly pie for Sunday breakfast this weekend. I own a Mennonite church cookbook from the 1960s that has 7!! recipes for Shoofly pie in it. Given that most are missing steps or are similarly light in details I used a recipe I found online which included cinnamon and nutmeg. It was new to the rest of my household, but they liked it (not surprising since we are generally big gingerbread fans).



- zorkmead

zorkmead wrote:Great story Luckyguy - I guess my palate is not refined enough to enjoy ketchup and eggs??

In a fit of nostalgia I made a Shoofly pie for Sunday breakfast this weekend. I own a Mennonite church cookbook from the 1960s that has 7!! recipes for Shoofly pie in it. Given that most are missing steps or are similarly light in details I used a recipe I found online which included cinnamon and nutmeg. It was new to the rest of my household, but they liked it (not surprising since we are generally big gingerbread fans).



- zorkmead

7 recipes for Shoofly in one cookbook?! I'd say that's one helluva popular item. Very cool thinking about all the different variations that each family applies and now, thanks to you, your family has their own too. Well done!

No real Thanksgiving cooking this year, so plenty of time to make a fun breakfast. Took another, more deliberate stab at Toad In A Hole . . .


Toad In A Hole
With some Newsom's 'Preacher' Ham.

Happy Thanksgiving, everyone!

=R=