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BREAKFAST!!!

I was looking for a breakfast thread and never found one that seemed open-ended enough to post on. So here y'all go!
 
Posty up your breakfast if you like, even if it's cold leftover pizza.
 
No time for words? No problem. Show us your awesome yellowish cell phone camera pic. No obligation to write out a recipe here if you don't want to.
 
Forgot to take a picture until halfway through the meal? Perfect! Selfie photo-op.
 
Whoops! You made brunch instead? That's cool... it counts.
 
 
I'll go first with a take on a Cuban breakfast called Huevos Habaneros. It means Havana Eggs, but it's not made with Habaneros. In fact, it's not traditionally spicy hot. (Cuban meals typically aren't.) So, I had to SoFlo it up a bit and call it something different.
 
 
Huevos SoFlo
 
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These are eggs baked over sofrito with butter on top in a custard cup for about 12 minutes at 375 F (yolks are still a bit runny). Then topped with more sofrito and garnished with some cayenne powder, but sofrito isn't spicy hot either. So...
 
Sofrito Caliente
 
(Enough for one serving)
 
1/4 cup chopped onion
1 Fresno pepper (cored and chopped)
1 green jalapeno (cored and chopped)
1 clove garlic, minced
1/4 tsp ground cumin
1/4 cup peeled, cored, chopped tomato
olive oil for sauteing
 
Saute the onion and peppers till the onion is translucent. Then add the garlic and cumin for a minute more. Then toss in the tomato for another minute or two. Salt and black pepper to taste.
 
 
 
Do it up y'all!
 
Let's see what breaks your fast.
 
BOOMA HOLY SHIZZZZ!!!!!!!!!!!
 
Insane breakfast burrito, I would add black beans just cuz that's how I like my huevos rancheros.
 
Did you wrap it or was this an open-faced burrito? :lol:
 
Damn, Booma. Look what you made me do!
 
Covered and smothered breakfast burrito New Mex style.
 
Eggs, hash-brown and bacon rolled up in a flour tortilla. Enchilada sauced and topped with some mild cheddar.
 
Poblano cooked rice, refried beans (for realsies... these were leftover PC'd pintos from last night), and some chayote/poblano Pico de Gallo.
 
Found some New Mexico green chilies in the grocery store the other day. Damn, near bought them out! New Mex Green Sauce is money.
 
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I was starving. Damn, right!
 
wish I was in Miami right now @ sums table  :P . sitting here in the middle of a snow storm.true. that looks wicked pissah guy ^^^^^ 
 
I agree it's a great day to cook.I picked up some lobsters early this morning before the snow started. lobster eggs bene on homemade english muffins has a nice ring to it  :cheers:
 
Booma said:
Never had a gravy like that or anything ever for breakfast, interesting

But hey, here's a healthy heart started, tortilla, American cheese, bacon jam, tons of bacon, eggs and jalapeno sauce
A dbl fista
SumOfMyBits said:
Damn, Booma. Look what you made me do!
 
Covered and smothered breakfast burrito New Mex style.
 
Eggs, hash-brown and bacon rolled up in a flour tortilla. Enchilada sauced and topped with some mild cheddar.
 
Poblano cooked rice, refried beans (for realsies... these were leftover PC'd pintos from last night), and some chayote/poblano Pico de Gallo.
 
Found some New Mexico green chilies in the grocery store the other day. Damn, near bought them out! New Mex Green Sauce is money.
 
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16168127658_641d8d1ae3_b.jpg

 
I was starving. Damn, right!
So purty....I need that after last nights IPA freenzie!
 
grantmichaels said:
That might be the first half-eaten food that I'd sicman, ever ...

Would appear as big elephant, little stool ...

Yum.
 
jajaja. For some reason, cutting the burritos in half just didn't seem appropriate. Sacrilege, almost. 
 
Kibaumm, nice!
 
Is "cassa" what you call a tortilla made of cassava (yuca/tapioca)? Or is that what you call the plant?
 
I'm going to have to try this. I usually eat yuca like French fries.
 
Beautiful dragon fruit, too.
 
Very cool. I've never taken the time to pound out, grind, and dry cassava (yuca or yucca... a lot of people I know are familiar with this name for the plant) into flour.
 
[In Florida, a lot of people call the plant Spanish Bayonet because of the shape of its leaf and historical use as a deterrent surrounding forts like Castillo de San Marcos in St. Augustine.]
 
I've never seen cassava flour in the store, but then again, I've never really looked for it. I'll have to keep my eyes open for this.
 
I have run across a few dishes recently that have cassava flour as an ingredient.
 
You have inspired me to find it, or make it!
 
Props to Sum (look back kick back for geeme) ...

Bumping the thread though ...

Smokey Benton's bacon fat scramblers w/ cheddar ...

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Bored?

Made from almost Siamese twins? (not positive of the meaning) ...

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how 'bout THOSE #twinsies, lol ...
 
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