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What's For Breakfast...
- Thread starter raiderrescuer
- Start date
- Messages
- 13,669
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- down south
I usually choose whatever's on sale.
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Vera Godfrey
Practically Family
- Messages
- 915
- Location
- Virginia
The dogs are picky...
hahahahahahahaha
We go through a lot of peanut butter. I mean, a lot. I get a decent price on the Jiff two pack (and sometimes it's even on sale!)
Vera Godfrey
Practically Family
- Messages
- 915
- Location
- Virginia
I had toast with peanut butter and a cup of tea
The children had cereal again
The children had cereal again
- Messages
- 13,669
- Location
- down south
Cheese grits, hashbrowns smothered in gravy, cup of black coffee.
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- Messages
- 13,669
- Location
- down south
- Messages
- 12,948
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- Germany
Selfmade milk-rice(pudding) with sugar and cinnamon.
Vera Godfrey
Practically Family
- Messages
- 915
- Location
- Virginia
Eggs in a basket
HudsonHawk
I'll Lock Up
- Messages
- 4,382
Eggs, over easy, grits, toast and a big fluffy pancake. Coffee, black.
Mix the eggs with the grits and sop it up with the toast. Breakfast from Heaven.
Mix the eggs with the grits and sop it up with the toast. Breakfast from Heaven.
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- Messages
- 13,669
- Location
- down south
Breakfast burrito with sausage and red chili sauce, and a cup of coffee.
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- Messages
- 12,734
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- Northern California
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- 17,196
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- New York City
Basically, I really don't know how to cook, I can boil water (even after having been dropped on my head as an infant) so I can make pasta and eggs and I know how to arrange things to be heated in an oven. This morning it was that later "skill" that I used to use up a bunch of things we had left over.
So below is the result. That is sesame bread hollowed out and then drizzled with olive oil which made room for a nest of french fries that I then arranged as a basket to hold a cracked egg. I baked at 400 until the egg was almost done, put on salt, pepper and red pepper flakes and a few slices of swiss cheese and threw it all under the broiler for less than a minute. The key to this mess of a dish was that I kept the egg yolk still soft enough to break and run over everything when it was done. No culinary schools will ever be calling for me, but it was still a mighty fine tasting breakfast.
So below is the result. That is sesame bread hollowed out and then drizzled with olive oil which made room for a nest of french fries that I then arranged as a basket to hold a cracked egg. I baked at 400 until the egg was almost done, put on salt, pepper and red pepper flakes and a few slices of swiss cheese and threw it all under the broiler for less than a minute. The key to this mess of a dish was that I kept the egg yolk still soft enough to break and run over everything when it was done. No culinary schools will ever be calling for me, but it was still a mighty fine tasting breakfast.
- Messages
- 13,669
- Location
- down south
^^^Damn!!!!^^^
Managed to get some coffee in me so far, but no groceries yet. Now whatever I come up with ain't gonna be what I want.
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That happens to me a lot on when I'm on this, the lunch, diner or dessert thread here at FL.
Last edited:
- Messages
- 13,669
- Location
- down south
- Messages
- 13,669
- Location
- down south
I ended up fixing quesadillas
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- Messages
- 12,734
- Location
- Northern California
Where's the bacon?Basically, I really don't know how to cook, I can boil water (even after having been dropped on my head as an infant) so I can make pasta and eggs and I know how to arrange things to be heated in an oven. This morning it was that later "skill" that I used to use up a bunch of things we had left over.
So below is the result. That is sesame bread hollowed out and then drizzled with olive oil which made room for a nest of french fries that I then arranged as a basket to hold a cracked egg. I baked at 400 until the egg was almost done, put on salt, pepper and red pepper flakes and a few slices of swiss cheese and threw it all under the broiler for less than a minute. The key to this mess of a dish was that I kept the egg yolk still soft enough to break and run over everything when it was done. No culinary schools will ever be calling for me, but it was still a mighty fine tasting breakfast.
- Messages
- 17,196
- Location
- New York City
Where's the bacon?
In the store, sadly, as I looked in every nook and cranny in our refrigerator as we had some earlier in the week, but, well, yours truly had already finished it. But we are of like minds - that would have taken up another level.
Vera Godfrey
Practically Family
- Messages
- 915
- Location
- Virginia
A rare treat...doughnuts
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