Recently in breakfast Category

Bacon, mushroom, shallot and cheddar cheese omelet

ate.2012.08.24.b.jpgThis was delicious and only took about 7 minutes minutes to prepare, slightly longer than it takes for the toast to cook.

I switched up the preparation and quantities a little from my western omelet.

Preheat two pans. I started by dicing 2 slices of frozen, pre-cooked bacon, a mushroom and a shallot.

Here they are sautéeing. As you begin to sauté the filling, start the toast cooking.

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This time I made a 2-egg omelet, since the one egg kind of gets over-stuffed. And I used a 10" sauté pan instead of the 6" pan. And using clarified butter instead of regular butter helps prevent browning of the egg. Start the egg cooking a couple minutes after the filling.

Once the egg is partially cooked, and the heated filling and top with cheddar cheese. It probably would be better to microplane it, but I was using up the end of the block so I just chopped it into matchstick-sized pieces.

Heat for a few minutes more, then fold the egg in half and slide it off onto a plate to serve.

Served with 1 slice of Barowski's wheat bread, cut in half, with butter.

Bagel combo breakfast

ate.2011.09.12.b.jpgUsually when I have a bagel I have bagel, lox and cream cheese

But once in a while, usually after making a batch of fresh homemade whole wheat bagels, I toast one up. I usually can't decide between butter and cream cheese, so I make one of each. Despite my toasted bread usually having Earth Balance spread, the bagel must be served with real butter. I don't know why.

And 3 slices of frozen, pre-cooked bacon, reheated in a sauté pan on the stove for a few minutes.





French toast and bacon

ate.2011.10.21.b.jpgOne of the tricks to making this meal quick and easy is using frozen, pre-cooked bacon.

Heat a 10" sauté pan on the stove and add 3 slices of bacon.

This is really good with a slice of homemade anadama bread but of course almost any bread would work. Almost all of my bread is frozen, and while I make toast directly from frozen bread I've found that defrosting the bread for French toast in the microwave for 20 seconds is helpful.

Beat an egg, dip the bread in the egg. Move the bacon to the side of the pan, add a little Earth Balance spread and then add the egg-covered bread. Only one pan to clean up!

Serve with real maple syrup. You can greatly reduce the amount of syrup you use by putting 0.5 oz. to 0.7 oz. in a ramekin and dipping instead of pouring on top.

Update 11/22/2013: It's also good with wheat French bread. And this version freezes well, too.

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Corned beef hash, egg and toast

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As you've probably figured out, I cook almost everything from scratch. I mean I make my own breakfast sausage. The one odd exception is corned beef hash. I really like canned corn beef hash. Go figure.

One of the shocking things you find out by reading the label, besides the really high amounts of salt, one of the reasons I think I find it delicious, is that a 15 oz. can is three servings! What I do is cook the whole can, divide it in thirds and vacuum seal and freeze the leftovers.

The process is almost the same bacon, eggs and toast.


The toast is a slice of Barowski's wheat bread, cut in half. That's a handy calorie-saving tip if your bread comes in large slices. Since I don't consume enough bread to eat a whole loaf before it goes back I keep it in the freezer and put the frozen slices directly into the toaster. 

While the toast is toasting I put a 10" sauté pan on the stove, lightly oil it and begin heating it up.

Defrost a package of frozen cooked hash in the microwave for 25 seconds on high. Add the hash to one side of the sauté pan.

While the hash is cooking I beat one organic egg with a little salt and freshly ground white pepper.

Move the hash to the side if necessary, add a little Earth Balance spread, tilt the pan to the side, and scramble the egg. Only one pan to clean up!

And by then the toast is done, so I can add a little more Earth Balance to that, plate everything and serve.



Eggs, toast and bacon

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I make this simple breakfast at least once a week.

The toast is a slice of Barowski's wheat bread, cut in half. That's a handy calorie-saving tip if your bread comes in large slices. Since I don't consume enough bread to eat a whole loaf before it goes back I keep it in the freezer and put the frozen slices directly into the toaster. 

While the toast is toasting I heat a 10" sauté pan on the stove and add three slices of frozen, pre-cooked bacon.

While the bacon is cooking I beat one organic egg with a little salt and freshly ground white pepper.

Since the bacon is pre-cooked it doesn't release much grease so all I have to do is slide the bacon to the side of the pan, add a little Earth Balance spread, tilt the pan to the side, and scramble the egg. Only one pan to clean up!

And by then the toast is done, so I can add a little more Earth Balance to that, plate everything and serve.

Related meals:



Bagel, lox and cream cheese

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I love this breakfast! I have it every Sunday morning, along with the New York Times.

I start with a homemade whole wheat bagel. I make them ahead and freeze them. Ideally, I remember to take one out the night before, wrap it in plastic wrap and leave it out on the counter. If I forget, 20 seconds in the microwave on high works.

Next is 1.0 oz. of cream cheese, with half going on each half, making two open-faced sandwiches. I used to make them as a closed sandwich, but they're kind of thick and unwieldy that way. The tomatoes and salmon are really slippery and it just makes a big mess.

Then some very thinly sliced red onion and tomato.

I vacuum seal the red onion as well, because I use such a small amount in each sandwich.

And, finally, 2.0 oz. of smoked salmon (lox). My supermarket sells in in 4 oz. packages, so that's a half package for one serving, so it's a little expensive but very delicious! 

Usually I divide the package and vacuum seal it and it will keep until the following Sunday. It can also be frozen.
And I like salty food, so I usually sprinkle a little kosher salt on top. Delicious!

Pictured with a mimosa (sparkling wine and orange juice). If you don't want to consume a whole 750 ml bottle of champagne with breakfast, these little tiny 200 ml bottles of Prosecco (Italian sparkling wine) are great. They sell them in 3-packs at my liquor store.

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And I do realize I made it upside down from the "normal" way. I found that putting the onion and tomato under the salmon minimizes their sliding off when eating it. Below is the traditional way, but I think it works a little better as above.

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Blueberry muffin and bacon

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This is quick breakfast because I almost always have homemade blueberry muffins in the freezer. 30 seconds in the microwave on high and that's it!

And I pre-cook and freeze the bacon, so that just takes a few minutes in a sauté pan. It also can be cooked in the microwave, but it's better cooked in a pan.



Sausage, egg and cheese biscuit

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Once in a while I like my breakfast sandwich on a homemade buttermilk biscuit instead of on an English muffin.

Fortunately, I make the biscuits ahead of time and freeze them, so it only takes 15-20 seconds to defrost one in the microwave.

I also make my own homemade spicy breakfast sausage patties, cook, then freeze them so it only takes about 40 seconds in the microwave to reheat from frozen. And the same for turkey sausage patties.

The rest is just an organic egg, cooked in a 6" round pan, folded into quarters, and squared off. And 2 small slices of Cabot extra sharp cheddar cheese. I melt it with a propane torch, the same one I use to make crème brûlée.



Bacon, egg and cheese English muffin

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This, along with it's close relative made with sausage, and cousin made on a buttermilk biscuit, is one of my favorites.

I pre-cook and freeze my bacon so all I have to do is grab 3 slices, break them into thirds and briefly heat them in a sauté pan. You can also reheat them in the microwave, but the stove works better.

The rest is just an organic egg, cooked in a 6" round pan, folded into quarters, and squared off. And 2 small slices of Cabot extra sharp cheddar cheese. I melt it with a propane torch, the same one I use to make crème brûlée.

I serve it on a toasted Barowski's wheat English muffin, because while my homemade English muffins are very good, they're just too much work to make!

Sausage, egg and cheese English muffin

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This, along with it's close relative made with bacon, and cousin made on a buttermilk biscuit, is one of my favorites.

I make my own homemade spicy breakfast sausage patties, cook, then freeze them so it only takes about 40 seconds in the microwave to reheat from frozen.

I also make a homemade turkey sausage patty that is a little healthier.

The rest is just an organic egg, cooked in a 6" round pan, folded into quarters, and squared off. And 2 small slices of Cabot extra sharp cheddar cheese. I melt it with a propane torch, the same one I use to make crème brûlée.

I serve it on a toasted Barowski's wheat English muffin, because while my homemade English muffins are very good, they're just too much work to make!



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This page is an archive of recent entries in the breakfast category.

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