I'll have to remember this next time I have leftover ham. But I have a feeling we'll be eating it at supper instead of breakfast.
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| Celtic Radio Community > From Your Kitchen to My Plate > Breaking The Fast |
| Posted by: Shadows 19-Mar-2004, 06:27 PM |
| My family loves this recipe for brunch! Recipe Name: FARMERS BREAKFAST Category: BREAKFAST Serves: 4 4 Each Potato, medium 4 Slice Bacon, cubed 3 Large Eggs 3 Tblsp Milk 1/2 Tsp. Salt 1 Cup Ham, cooked, small cubes 2 Each Tomato, medium, peeled 1 Tblsp Chives,chopped Boil unpeeled potatoes 30 min. Rinse under cold water, peel and set aside to cool. Slice potatoes. In A large frypan cook bacon until transparent. Add the potato slices; cook until lightly browned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until eggs are set. Sprinkle with chopped chives and serve at once. |
| Posted by: Elspeth 19-Mar-2004, 06:37 PM |
| Yum! I'll have to remember this next time I have leftover ham. But I have a feeling we'll be eating it at supper instead of breakfast. |
| Posted by: Shadows 19-Mar-2004, 07:41 PM |
| May have posted this one before, don't remember, but it is a great hit with the kids, even the youngest can help with this breakfast and feel they have contributed to the meal: Recipe Name: EGG IN THE NEST Category: 18TH CENTURY Serves: 1 1 Slice of bread 1 Large egg 2 Slice bacon Fry the bacon in your skillet. Meanwhile cut or tear out a circle (I use a biscuit cutter) in the center of the bread. When the bacon is done remove it from the pan and place the bread in the pan. Crack the egg into the hole you created in the bread. Place the cut out portion in the pan to toast. Fry egg to your liking, turn over the cut out portion to brown the other side. The egg and bread can either be turned for a few seconds or left as sunny side up. Serve with the bacon. For some reason kids love this simple breakfast....might be the name |
| Posted by: Shadows 19-Mar-2004, 08:00 PM | ||
Yes this sounds like more of a supper to most, but you must remember that the "Break Fast" was the meal most relied on to get them through the day.... supper came real late on the farm or homestead! If you have fuel in your system to start the day off it makes it easier to get through the day. Most often the breakfast was in mid morning ( just after sunrise, milking was done, the chickens feed, etc. ) We have so much a different life style now that we forget our roots and the importance of the first meal of the day. Take the time when you can to help remember your past and celebrate the day with a good meal at it's start! |
| Posted by: Elspeth 19-Mar-2004, 10:28 PM |
I actually used to do this when I spent the summers on my Grandfather's farm. Up at 5:00AM to help with the milking. Breakfast wasn't until about 8AM. By then I was good and hungry. Those days were the only times I really appreciated breakfast. Now it's two pieces of toast and iced tea.  |
| Posted by: MDF3530 19-Mar-2004, 11:50 PM |
| Just a thought... What is everyone's favorite breakfast? No, doughnuts do not count! My favorite breakfasts: 1. Three eggs, over easy, with white toast, sausage patties, hash browns and coffee from a little storefront diner in Oak Lawn, Illinois called Veli's Kofy (pronounced coffee) Kup. 2. Two Sausage McMuffins with Egg from McDonalds and a bottle of lemon lime Gatorade. |
| Posted by: Elspeth 20-Mar-2004, 05:16 AM |
| Rye toast with butter and cinnamon and sugar - iced tea with lemmon. But, when I was on the farm, anything my aunt cooked tasted great. Eggs with homemade bread, buckwheat cakes - even with applebutter and headmeat.  |
| Posted by: Aaediwen 20-Mar-2004, 10:42 AM |
| 2-3 fried eggs. Either over easy or on a sandwich |
| Posted by: Herrerano 20-Mar-2004, 02:59 PM |
| Breakfast, my favorite meal of the day. Although due to habit and time I only eat breakfast about three times a week. Well, I guess those times I like to make up for the days I don't eat it. But there is not one favorite breakfast but many combinations. Some of which I have already mentioned on the latin thread. Like Changa and bistec picado, or changa and salchichas guisada. Sometimes a simple omelet, french style with chopped tomatoes and onions and peppers and ham folded into beaten egg cooked just right with cheese melted all over the stuffing. Sometimes gravy made with ground beef and onions served over hard bread with a couple of fried eggs (runny) on the side. Or maybe a couple of smoked pork chops, eggs, toast and fried potatoes (fried with onion and green peppers). Oh yeah, some of those really good chorizos, cooked just right with eggs and potatoes (preferably left over baked potatoes that are crumbled and fried in butter with lots of pepper.) Hmmmm, getting hungry. For really special times, a shrimp omelet. About a half pound of small shrimp, peeled. A little white wine and butter (or beer). Culantro and garlic and a little lemon juice and salt. In a skillet, melt the butter, add the salt and crushed garlic and culantro. Allow to heat momentarily then add the beer or wine to make a little sauce. Add the lemon juice to taste and check to be sure the other ingredients are just right. If available add a small package of seafood consummé. Stir well and cook a few minutes. Check again. Add shrimp all at once, return to boil then turn off the heat. Done when the shrimp turn pink. Set aside, and beat two or three eggs with a little milk if desired. Pour into a hot skillet (not too hot) cook rather slowly and flip to cook the top before the bottom starts to brown. Top one side of egg with shrimp mixture and top that with grated mozarrela or country cheese. fold other half of egg over the shrimp side and turn off the heat. Cover for a few minutes and let set. (the cheese melts and helps hold everything together). Serve with cold beer and those really tasty little 'michitas' (sort of a small diamond shaped bread that has been baked at a very high heat to make the inside really fluffy and the outside sort of toasty. Yes. Perfect for those days when your village is having a three day long festival and no one will object too much to your drinking a beer with breakfast. Leo  |
| Posted by: Shadows 20-Mar-2004, 05:19 PM |
| Fried Egg with Stilton Cheese, Canadian bacon and Chilies Fry 2 slices of Canadian bacon in a skillet, remove when done and keep warm. Then add 1 Tbls of butter to the pan; fry 2 eggs in this sunnyside up, add some chopped chilies to the top of egg while still very runny. Crumble about a teaspoon of Stilton cheese on top of all just before eggs are done to your liking. When the cheese melts remove the eggs to 2 large biscuits or rolls; top with the canadian bacon, some mustard or horseradish and serve hot. |
| Posted by: Shadows 20-Mar-2004, 08:10 PM |
| Recipe Name: BACON FLODDIES Category: BREAKFAST Serves: 4 8 Ounce potato, peeled 2 Medium onion, peeled 6 Ounce bacon, finely chopped 2 Ounce flour, self rising salt and pepper , to taste 2 eggs, beaten 4 Tblsp oil or 1 1/2 Ounce bacon fat Served with sausages and eggs as a breakfast or supper dish, they can be served on their own if preferred. Floddies are traditional to the Tyneside town of Gateshead. Grate the potatoes, squeeze out any liquid and place in a bowl. Grate or finely chop the onions and add to the potatoes with the bacon, flour and seasoning. Mix very well together. Stir in the eggs. Heat the oil or bacon fat in a large frying pan. Put tablespoons of the mixture into the pan and fry steadily for 5-8 minutes, turning once, until golden brown and cooked through. Drain on kitchen paper and keep hot until ready to serve with sausages and eggs. |
| Posted by: gaberlunzie 21-Mar-2004, 06:00 AM |
| On Sundays the most important meal of the day is breakfast (more brunch!) for us. We enjoy it to have the time to sit together as long as we want to, having a delicious meal and a good conversation! Tried this recipe today, served with eggs, woohoo...YUMMY!!! It became one of our favorites at once!  |
| Posted by: Shadows 21-Mar-2004, 09:37 AM |
| This could go in the Cajun thread, but since it is a breakfast: Recipe Name: CAJUN SCRAMBLE Category: CAJUN Serves: 2 1 teaspo Oil 1/2 teaspo Garlic minced 2 Tables Onion chopped 1/4 cup Green pepper chopped 1/4 cup Tomatoes chopped 1/4 teaspo Cajun seasoning 1/4 pound Andouille sausage cooked and diced 4 Eggs beaten Heat the oil in a heavy skillet. Add the garlic, onion, and green pepper. Cook until just soft. Toss in the tomatoes, Cajun seasoning, and sausage. Add the beaten eggs and cook until just firm, stirring frequently. Serve warm. You can substitute smoked sausage if Andouille isn't available. |
| Posted by: Shadows 28-Jun-2004, 02:10 PM |
| Recipe Name: SMOKED SALMON AND BACON HASH Category: BREAKFAST Serves: 4 6 strips Bacon 1 tables Butter 1/2 cup Red onion diced 1 pound Hash brown potatoes (frozen diced) 4 ounces Smoked salmon cut into thin strips 2 1/2 Tables Sour cream 1 1/2 teaspo Dill Top this dish with a poached egg to create a new brunch entree. Cook the bacon in a heavy skillet. Remove and reserve. Add the butter to the pan. Add the onion and cook slightly. Add the potatoes and cook until browned. Chop the bacon and return it to the pan. Stir in the remaining ingredients and heat slightly. Serve immediately. |
| Posted by: Camchak 01-Jul-2004, 12:19 PM |
| Fast Huevos Rancheros (12 servings) 2 lbs chorizo (Mexican sausage) 6 large eggs salt pepper salsa shredded cheddar cheese 12 flour tortillas Brown chorizo over medium heat, add eggs and scramble together. Add salt and pepper to taste. Heat tortillas in microwave; in each tortilla, place egg mixture, a spoonful of salsa and shredded cheese as desired and roll up as a burrito. |
| Posted by: Camchak 01-Jul-2004, 12:20 PM |
| Green Eggs And Ham (8 servings) 1 dozen eggs 1/4 cup milk 1-1/2 ounces bourbon (optional) 1/2 cup cubed avocado 1/2 cup grated Swiss cheese 1/2 cup boiled ham -- chopped 1/4 cup chopped green onions 3 tablespoons butter Beat eggs. Add rest of ingredients and scramble gently in hot butter. The avocado is what makes it green. |
| Posted by: Raven 01-Jul-2004, 12:49 PM |
| I know that I am the Odd ball here but I eat eggs for dinner/supper I enjoy a bagel lightly toasted with Shedd's spread for breakfast every morning. I am also very alergic to milk products so I have had good success with Soy cheese and will sub it in the recipes calling for cheese in this instance. FYI the only place soy cheese works remotely well as a believable substitute is where it is melted an blended in  Peace Mikel |
| Posted by: Herrerano 02-Jul-2004, 03:24 PM |
| Oh, breakfast recipes. Well, I have one of those. I don't get this anymore because this third world country doesn't have bulk sausage, but I remember it well. The first time I had this, that one girl in San Antonio fixed it so it even has a memory factor which of course, I have never divulged to any of the women in my life. You need about 12 mexican corn tortillas one pound bulk sausage about a dozen eggs some white cheese, ,monterey jack or mozzarella, or farmers cheese} a little oregano, salt and pepper Brown sausage in a skillet breaking up into small pieces. Do Not Drain Grease. Cut or break up corn tortillas into small pieces about an inch square or less then fry them quickly with the sausage grease. If there is any grease left you can then drain it off afterwards if you want to pretend you are eating health contiously. Tortillas should get nice and soft then add eggs beaten and scramble with the sausage and tortilla, season with a little oregano and salt and pepper, top with small pieces of cheese and mix in then let set so the cheese gets melty. Goes well with cold beer and if you want, a little salsa picante. Leo |
| Posted by: Shadows 02-Jul-2004, 08:50 PM |
| That sounds like a great breakfast and I know just the beer to go with it to... Sol. |
| Posted by: Camchak 04-Jul-2004, 01:51 PM |
| Kat's Baked Huevos Rancheros 1 c Onion; chopped 1 c Bell pepper, green; chopped 2 Garlic clove; minced 3 tbs Olive oil 1 tbs Flour 4 Serrano chopped 32 oz Tomato; drained & chopped 1/2 tesp Oregano, dried 1/2 tesp Cumin, ground 1/2 tesp Chili powder 1 Salt & Pepper 1/4 c Wine, white 6 Eggs 1/2 c Cheddar, sharp; shredded 1/4 c Olives, black; sliced 1/4 c Scallion; chopped Saute onion, green pepper and garlic in oil. Stir in flour and cook 1 minute. Add next 8 ingredients; cook over medium heat 5 minutes. Pour sauce into a 12x8x2 inch baking dish. At this point you can continue or set into refrigerator awaiting the appointed hour. Remove from fridge and a hour before serving time. Make 6 indentations in sauce, and break an egg into each. Sprinkle with cheese, black olives and green onions. Bake at 350 F. for 15 minutes or until eggs are set. Serve immediately. |
| Posted by: Camchak 04-Jul-2004, 01:53 PM |
| Kat's Sausage and Mushroom 1 lbs. cooked sausage, crumbled 1/4 lb. chopped mushrooms 1 medium onion diced 6 tablespoons salsa 2 cups cubed bread 6 eggs 2 cups milk 2 cups cheese (shredded or Mexican mix) Salt and pepper Spray 9"x13" baking dish with non-stick spray. Place bread cubes in bottom. Microwave onions for 2-3 minutes, then add mushrooms and microwave for 2 minutes longer. Drain onion mixture and spread over bread. Spoon salsa over, add sausage and cheese. Beat eggs, milk and salt and pepper together. Pour over bread. Refrigerate overnight and cook at 350° for about 50 minutes or until set |
| Posted by: Camchak 04-Jul-2004, 01:55 PM |
| Kat's Jalapeño Smoked Salmon 12 large eggs salt & pepper 3 tbs picante sauce Tex Mex Sauces 6 ounces smoked salmon, chopped 4 tbs chopped red onion 3 chopped jalapenos 8 tbs whipped cream cheese Whisk eggs, picante sauce, salt and pepper in a large bowl to blend. Melt 2 teaspoons butter in a a 8-inch diameter nonstick skillet over medium heat. Ladle 3/4 cup of the egg mixture into the skillet. Cook until eggs are softly set, stirring often and lifting edge of eggs to allow uncooked portion to run under, covering skillet if necessary to help set the top. Place 1/4 of the salmon on half of the omelet. Sprinkle with 1 tablespoon onion and chopped jalapenos Top with 2 tablespoons cream cheese. Fold omelet in half and slid out onto plate. Repeat with ingredients to make 3 more omelets |
| Posted by: Shadows 10-Aug-2004, 09:48 AM |
| Simple and easy, yet folks will ask what you did! Recipe Name: KETTLE BACON Category: DUTCHOVEN Serves: 10 SOURCE Shadows 2 Pound bacon, sliced 1 Tblsp butter As req black pepper, ground Some of you with age will remember this type bacon from those camps that our folks used to send us to for the summer. It is not the typical flat served bacon and is the only way to cook bacon for a crowd. Even though this is called kettle bacon it can be cooked in any large cooking vessel such as a dutchoven, large kettle or large skillet with deep sides. This is how I used to make it when I cooked at a camp in Charles County, Md. Place your cooking vessel on the heat source. Seperate bacon slices and drop slice by slice into the vessel. Add butter ( please use butter not substitute stuff, it is needed for the flavor ). Sprinkle ground black pepper over the bacon while stirrring. Cook over low to medium heat stirring very often with a wooden spoon . Remove bacon pieces with tongs as they become crisp and place on toweling to drain. Serve while still warm. Options: Lemon Pepper can be used in place of black pepper. Add a dash of cayenne pepper while cooking to add some zing. This serves 10 - 20 folks |
| Posted by: freekenny 15-Aug-2004, 02:45 PM | ||
O'siyo, Favourite breakfast for me would have to be Buckwheat Pancakes or Waffles with at least 6 varieties of fruit such as; bananas, grapes, pears, canteloupe/honeydew melon, strawberries and blueberries with real Maple Syrup from Vermont  I eat the fruit on the side as to not get my 'cakes/waffles' mushy I dip my fruit in the Maple Syrup and then follow it with a bite of 'cake/waffle'..I don't favor my syrup on my pancakes/waffles because it makes them mushy and 'masks' the true flavor of the pancake/waffle..I enjoy a icy glass of juice and a small frosted glass of 1% milk...YUMMY~~ ~~ Sty-U  |
| Posted by: TheCarolinaScotsman 18-Aug-2004, 03:49 PM | ||
May I have breakfast with you? Love buckwheat (also anything else that moves too slow to get away from my fork )In college, my room mate and I would start with pancakes and syrup, then bacon, eggs, grits and biscuits. All washed down with milk. Also like country sausage, tenderloin, country ham, tomatoes, grapefruit, oatmeal, even cold pizza or cold fried chicken. In fact, just about anything you throw on a plate. |
| Posted by: freekenny 18-Aug-2004, 04:48 PM |
| O'siyo CarolinaScotsman, Absolutely! Pull up a chair, grab a fork and let's break bread..And for new friends at breakfast, lets do cold chicken, cheese, tomato, salsa all wrapped up in plenty of warm buckwheat pancakes with a dop of sour cream You bring the juice and milk ~~Sty-U |
| Posted by: Shadows 14-Aug-2005, 05:45 AM |
| This morning I was up early and decided to go back through these cooking threads... I had forgotten about this one and thought it might be time to bring it back to the top.... |
| Posted by: Shadows 15-Oct-2005, 09:23 AM |
| Breakfast Sausage Casserole Ingredients 1 pound pork sausage 6 slices white bread, toasted and cubed 1/2 pound shredded cheddar cheese 1 teaspoon mustard powder 1/2 teaspoon salt 4 eggs, beaten 2 cups milk Method Remove sausage meat from casing. Crumble sausage into a medium skillet. Cook over medium heat until evenly browned, then drain. In a medium bowl, mix together the cooked sausage, toasted white bread, Cheddar cheese, mustard powder, salt, eggs and milk. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator 8 hours, or overnight. Preheat oven to 350 degrees. Bake covered for 60 minutes. Uncover, reduce temperature to 325 degrees and bake for an additional 30 minutes, or until set. |
| Posted by: Shadows 04-Aug-2006, 03:20 PM |
| Sage-Mustard Breakfast Sausage Recipe courtesy Bobby Flay Recipe Summary Difficulty: Easy Prep Time: 15 minutes Inactive Prep Time: 5 minutes Cook Time: 15 minutes Yield: 8 sausage patties (4 servings) 4 tablespoons olive oil, divided 1 small onion, finely chopped 1 clove garlic, finely chopped 2 teaspoons whole fennel seeds 2 tablespoons whole-grain mustard 2 tablespoons finely chopped fresh sage leaves 1 pound ground pork Salt and freshly ground black pepper Heat 2 tablespoons of oil in a medium saute pan or griddle over medium heat. Add the onions and cook until soft. Add the garlic and fennel and cook for 1 minute. Remove from the heat, stir in the mustard and sage, and let cool for 5 minutes. Place the pork in a bowl, add the onion mixture, and gently toss to combine. Season with salt and pepper. Heat 2 tablespoons of oil in a large nonstick skillet over high heat. Form the sausage mixture into 8 equal size patties. Cook on both sides until golden brown. Reduce the heat, cover, and continue cooking until just cooked through. Serve warm. Episode#: GL0506 Copyright © 2006 Television Food Network, G.P., All Rights Reserved |
| Posted by: gaberlunzie 31-Oct-2006, 07:17 AM |
| This is my favorite whenever I have a couple of guests over night; tasty, hearty and satisfying: SAUSAGE-MUSHROOM BREAKFAST BAKE INGREDIENTS: 1 pound bulk pork sausage 2 cups sliced fresh mushrooms 6 cups cubed bread 2 cups (8 ounces) shredded sharp cheddar cheese 1 cup chopped fresh tomatoes 10 eggs, lightly beaten 3 cups milk 2 teaspoons ground mustard 1/2 teaspoon salt 1/4 teaspoon pepper METHOD: 1. In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain. 2. Place half of the bread cubes in a greased 13 x 9 x 2-inch baking dish; top with 2 cups sausage mixture and half of the cheese and tomatoes. Repeat layers. In a large bowl, combine the eggs, milk, mustard, salt and pepper; pour over bread mixture. 3. Bake, uncovered, at 350°F for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Serves 12  |
| Posted by: MDF3530 31-Oct-2006, 04:31 PM |
| Sometimes when I want a hot breakfast, I fry two eggs over easy, fry up some sausage or Canadian bacon, toast and coffee. I only buy eggs at the grocery store when they go on sale. Otherwise, I buy them at this local produce market. Their jumbo eggs are often cheaper than the large eggs at the grocery store. BTW, my favorite breakfast place that is listed on the first page of this thread is gone. The restaurant was closed and the building it was in is now a parking lot. |
| Posted by: Emmet 20-Nov-2006, 06:19 PM |
| potato cakes 8 oz leftover baked or mashed potatoes 8 oz grated raw potato 8 oz all-purpose flour 1/4 tsp baking powder 8 to 12 oz milk or buttermilk; enough to make it look like thick pancake batter. Pinch salt While bacon's frying, grate a potato and mix with leftover baked or mashed potatoes, flour & baking powder. Fry potato cakes in same skillet with over-easy eggs, butter while hot. |