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Please share your favorite breakfast recipes here - looking for ideas for Christmas morning
- Thread starter lisainla
- Start date
This is the one that got me really angry. 80 percent of the world's supply of maple syrup comes from
the province of Quebec, as I understand. There's still New Brunswick, Vermont, Ontario, etc. to contribute. All of which are very close to, or, where I live. So in the month of June, the maple syrup that I buy jumped from $8 to $11, then to $13, 2 months later. I cannot condone such a jump as the only real commodity that skyrocketed at that time was gasoline and I live right next door to the biggest supply of the product. An increase of 60% is unconscionable.
I think that grocers, suppliers, distributors, whatever, are gouging us in the name of economic upheaval.
And, by the way, the same bottle dropped in price 2 months ago, to $12.
Ticks me off.
the province of Quebec, as I understand. There's still New Brunswick, Vermont, Ontario, etc. to contribute. All of which are very close to, or, where I live. So in the month of June, the maple syrup that I buy jumped from $8 to $11, then to $13, 2 months later. I cannot condone such a jump as the only real commodity that skyrocketed at that time was gasoline and I live right next door to the biggest supply of the product. An increase of 60% is unconscionable.
I think that grocers, suppliers, distributors, whatever, are gouging us in the name of economic upheaval.
And, by the way, the same bottle dropped in price 2 months ago, to $12.
Ticks me off.
patbastrop
Well-known member
It is pretty -- it looks positively *bejeweled*
Omelettes?!! What about me??? My feelings are truly hurt - I thought my irresistible personality was
the reason you wanted to come over. smileys/smile.gif
Meanwhile, I hope you both know that I NEVER let anyone into my house except the plumber and the handyman, so consider this a high honor. The place looks like a truck hit it, and I've done nothing, seriously NOTHING with it, since I moved in 3 years ago. The horrible wallpaper has never been changed - neither has the horrible carpet, and the wood kitchen cabinets are literally falling apart at the seams. Need I go on? But, you're both more than welcome, as long as you wear blindfolds. Hahaha. (I'll have my newest deep dark decadent chocolate cookies waiting - Sandy can do the omelettes)!
the reason you wanted to come over. smileys/smile.gif
Meanwhile, I hope you both know that I NEVER let anyone into my house except the plumber and the handyman, so consider this a high honor. The place looks like a truck hit it, and I've done nothing, seriously NOTHING with it, since I moved in 3 years ago. The horrible wallpaper has never been changed - neither has the horrible carpet, and the wood kitchen cabinets are literally falling apart at the seams. Need I go on? But, you're both more than welcome, as long as you wear blindfolds. Hahaha. (I'll have my newest deep dark decadent chocolate cookies waiting - Sandy can do the omelettes)!
richard-in-cincy
Well-known member
I'll make the omelets but Woofus prefers Waterford Crystal for his doggy dining dishes.... deal?
heather_in_sf
Well-known member
I love Marc in Seattle's Baked Eggs in Ham Crisps - really delicious
Made these many times, not only are they impressive looking they are really easy especially if you do the mushrooms in advance. I liked them best served on toasted English muffins.
Baked eggs in ham crisps.
From: Marc in Seattle
Baked Eggs in Ham Crisps
A friend made these for Brunch yesterday.
They were in the Feb 2002 Gourmet
magazine. GREAT stuff, but she cooked them
longer so the eggs wouldn't be runny. They
ended up more like poached (which I
prefer). Great stuff, most of which can be
pre-made.
____________________
BAKED EGGS AND MUSHROOMS IN HAM CRISPS
Active time: 45 min Start to finish: 1 1/4
hr
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraîche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia ham
(without holes; 10 oz)
12 large eggs
Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah
toast
Special equipment: a muffin tin with 12
(1/2-cup) muffin cups
Preheat oven to 400°F.
Prepare mushrooms:
Cook mushrooms and shallot in butter with
salt and pepper in a large heavy skillet
over moderately high heat, stirring, until
mushrooms are tender and liquid they give
off is evaporated, about 10 minutes. Remove
from heat and stir in crème fraîche and
tarragon.
Assemble and bake:
Fit 1 slice of ham into each of 12 lightly
oiled muffin cups (ends will stick up and
hang over edges of cups). Divide mushrooms
among cups and crack 1 egg into each. Bake
in middle of oven until whites are cooked
but yolks are still runny, about 15
minutes. Season eggs with salt and pepper
and remove (with ham) from muffin cups
carefully, using 2 spoons or small
spatulas.
Cooks'note:
• The eggs in this recipe are not fully
cooked, which may be of concern if
salmonella is a problem in your area.
Made these many times, not only are they impressive looking they are really easy especially if you do the mushrooms in advance. I liked them best served on toasted English muffins.
Baked eggs in ham crisps.
From: Marc in Seattle
Baked Eggs in Ham Crisps
A friend made these for Brunch yesterday.
They were in the Feb 2002 Gourmet
magazine. GREAT stuff, but she cooked them
longer so the eggs wouldn't be runny. They
ended up more like poached (which I
prefer). Great stuff, most of which can be
pre-made.
____________________
BAKED EGGS AND MUSHROOMS IN HAM CRISPS
Active time: 45 min Start to finish: 1 1/4
hr
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraîche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia ham
(without holes; 10 oz)
12 large eggs
Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah
toast
Special equipment: a muffin tin with 12
(1/2-cup) muffin cups
Preheat oven to 400°F.
Prepare mushrooms:
Cook mushrooms and shallot in butter with
salt and pepper in a large heavy skillet
over moderately high heat, stirring, until
mushrooms are tender and liquid they give
off is evaporated, about 10 minutes. Remove
from heat and stir in crème fraîche and
tarragon.
Assemble and bake:
Fit 1 slice of ham into each of 12 lightly
oiled muffin cups (ends will stick up and
hang over edges of cups). Divide mushrooms
among cups and crack 1 egg into each. Bake
in middle of oven until whites are cooked
but yolks are still runny, about 15
minutes. Season eggs with salt and pepper
and remove (with ham) from muffin cups
carefully, using 2 spoons or small
spatulas.
Cooks'note:
• The eggs in this recipe are not fully
cooked, which may be of concern if
salmonella is a problem in your area.
richard-in-cincy
Well-known member
Good company, mimosas (for me!) , Waterford Crystal, gourmet omeletes.... - how can we go wrong??!
heather_in_sf
Well-known member
Oh yeah, and I missed buying that one, and fortunately Marc posted it.
wonder whatever happened to him, he posted great things!
wonder whatever happened to him, he posted great things!
melissa-dallas
Well-known member
They're aren't sticky though. They are crunch on top like cinnamon toast. Pecans would be good tho
patbastrop
Well-known member
Whew! Greensboro -- my DS went to the "Women's College" (now UNCG), and one year I was driving
back to Washinton, DC from Austin with my grandmother in the car. We saw the sign for Greensboro (were we on I-95? or it's predecessor -- this was in the 60's) Anyway, she wanted to see the campus, so we made the turn. So many dang one way streets we never did find the campus!! Gave up and drove on. Shoot, now we've got Google maps and GPS I just might be able to find YOU!!
So -- I am down for omelets!!! I'll bring a cherry pie!
back to Washinton, DC from Austin with my grandmother in the car. We saw the sign for Greensboro (were we on I-95? or it's predecessor -- this was in the 60's) Anyway, she wanted to see the campus, so we made the turn. So many dang one way streets we never did find the campus!! Gave up and drove on. Shoot, now we've got Google maps and GPS I just might be able to find YOU!!
So -- I am down for omelets!!! I'll bring a cherry pie!