The Great Breakfast photo thread (Vol. 2)

[Forester1965]

Nope. Green.

[RichB]

Grass clippings on it is wrong.

[CharlesdeGaulle]

bolidemichael said:

Breakfast at a cafe with a Turkish influence

Unconventional, but would smash.

[Stella Tortoise]

There was a pan of beans on the hob and I succumbed.

[bolidemichael]

CharlesdeGaulle said:

bolidemichael said:

Breakfast at a cafe with a Turkish influence

Unconventional, but would smash.

To be honest, it's a normal brekkie underneath the toot; I don't know why they felt obliged to slice the sausage in half (speed of cooking?), drizzle oil over everything and add pointless and unwelcome greens. I paid extra for the 'lloumi.

[bolidemichael]

Stella Tortoise said:

There was a pan of beans on the hob and I succumbed.

Well done Stella, not a bad effort and the plate isn't giving me a migraine. Eggs a little overdone, but perfectly edible.

[seyre1972]

bolidemichael said:

CharlesdeGaulle said:

bolidemichael said:

Breakfast at a cafe with a Turkish influence

Unconventional, but would smash.

To be honest, it's a normal brekkie underneath the toot; I don't know why they felt obliged to slice the sausage in half (speed of cooking?) , drizzle oil over everything and add pointless and unwelcome greens. I paid extra for the 'lloumi.

bolidemichael - and yet you cut yours in half for coverage I assume (shame not put face down in the pan to crisp up however .... But yes - weird how they've done that in a Cafe/Restaurant setting.

bolidemichael said:

Anyway, I’m up next for judgement.

[bolidemichael]

seyre1972 said:

bolidemichael said:

CharlesdeGaulle said:

bolidemichael said:

Breakfast at a cafe with a Turkish influence

Unconventional, but would smash.

To be honest, it's a normal brekkie underneath the toot; I don't know why they felt obliged to slice the sausage in half (speed of cooking?) , drizzle oil over everything and add pointless and unwelcome greens. I paid extra for the 'lloumi.

bolidemichael - and yet you cut yours in half for coverage I assume (shame not put face down in the pan to crisp up however .... But yes - weird how they've done that in a Cafe/Restaurant setting.

bolidemichael said:

Anyway, I’m up next for judgement.

So you're agreeing with me, but also making a completely pointless point

The sausage on my breakfast bun was slow sizzled then sliced like a pro* for bap layered perfection. You guys would love it if I ever got the chance to make you one.

*Frank of Frank and Manny's Cafe in Kingston Upon Thames used this technique waaay back in the eighties when I was just a young lad and it has stuck with me ever since

[seyre1972]

bolidemichael said:

seyre1972 said:

bolidemichael said:

CharlesdeGaulle said:

bolidemichael said:

Breakfast at a cafe with a Turkish influence

Unconventional, but would smash.

To be honest, it's a normal brekkie underneath the toot; I don't know why they felt obliged to slice the sausage in half (speed of cooking?) , drizzle oil over everything and add pointless and unwelcome greens. I paid extra for the 'lloumi.

bolidemichael - and yet you cut yours in half for coverage I assume (shame not put face down in the pan to crisp up however .... But yes - weird how they've done that in a Cafe/Restaurant setting.

bolidemichael said:

Anyway, I’m up next for judgement.

So you're agreeing with me, but also making a completely pointless point

The sausage on my breakfast bun was slow sizzled then sliced like a pro* for bap layered perfection. You guys would love it if I ever got the chance to make you one.

*Frank of Frank and Manny's Cafe in Kingston Upon Thames used this technique waaay back in the eighties when I was just a young lad and it has stuck with me ever since

I too like a slow sizzled snorker/oven baked are good too - but if in a pan - then I'll cook mine, remove, cut in half, and put back in pan cut side down to crisp up - a textural thing for my discerning palate .....

Having now succumbed to the wonders of the Air Fryer - will bake the sausages, remove, cut in half, and then put back in for a a few mins on Air Fryer with a 200c temperature - with cut side upwards for similar effect.

Give it a spin.

I will say - your Baps do look lovely .... (phnaar, phnaar) But would have to swap the actual tomato for the Bap lid being dipped just in the tinned tomato juice (weird I know but just works)

[bolidemichael]

seyre1972 said:

bolidemichael said:

seyre1972 said:

bolidemichael said:

CharlesdeGaulle said:

bolidemichael said:

Breakfast at a cafe with a Turkish influence

Unconventional, but would smash.

To be honest, it's a normal brekkie underneath the toot; I don't know why they felt obliged to slice the sausage in half (speed of cooking?) , drizzle oil over everything and add pointless and unwelcome greens. I paid extra for the 'lloumi.

bolidemichael - and yet you cut yours in half for coverage I assume (shame not put face down in the pan to crisp up however .... But yes - weird how they've done that in a Cafe/Restaurant setting.

bolidemichael said:

Anyway, I’m up next for judgement.

So you're agreeing with me, but also making a completely pointless point

The sausage on my breakfast bun was slow sizzled then sliced like a pro* for bap layered perfection. You guys would love it if I ever got the chance to make you one.

*Frank of Frank and Manny's Cafe in Kingston Upon Thames used this technique waaay back in the eighties when I was just a young lad and it has stuck with me ever since

I too like a slow sizzled snorker/oven baked are good too - but if in a pan - then I'll cook mine, remove, cut in half, and put back in pan cut side down to crisp up - a textural thing for my discerning palate .....

Having now succumbed to the wonders of the Air Fryer - will bake the sausages, remove, cut in half, and then put back in for a a few mins on Air Fryer with a 200c temperature - with cut side upwards for similar effect.

Give it a spin.

I will say - your Baps do look lovely .... (phnaar, phnaar) But would have to swap the actual tomato for the Bap lid being dipped just in the tinned tomato juice (weird I know but just works)

Mrs & Mstr Bolide like the ‘sliced in half and crispy’ thing, I personally like the succulence of fat rendered on a low heat.

[Short Grain]

bolidemichael said:

Prem Inn brekkie

Was this self service? I'd have asked for some cooked bacon!

[RichB]

bolidemichael said:

CharlesdeGaulle said:

bolidemichael said:

Breakfast at a cafe with a Turkish influence

vbUnconventional, but would smash.

To be honest, it's a normal brekkie underneath the toot; I don't know why they felt obliged to slice the sausage in half (speed of cooking?), drizzle oil over everything and add pointless and unwelcome greens. I paid extra for the 'lloumi.

I'm almost convinced

[netherfield]

Short Grain said:

Was this self service? I'd have asked for some cooked bacon!

I wouldn't have bothered with the HP either, might just as well thrown some vinegar on your food.

[dickymint]

netherfield said:

Short Grain said:

Was this self service? I'd have asked for some cooked bacon!

I wouldn't have bothered with the HP either, might just as well thrown some vinegar on your food.

Vinegar and white pepper is usually all I put on

[RichB]

netherfield said:

Short Grain said:

Was this self service? I'd have asked for some cooked bacon!

I wouldn't have bothered with the HP either, might just as well thrown some vinegar on your food.

Disagree, HP Sauce on sausages is lovely!

[bolidemichael]

Short Grain said:

bolidemichael said:

Prem Inn brekkie

Was this self service? I'd have asked for some cooked bacon!

Yes, a buffet. The bacon was quite pleasant actually, more like a low, slow heat -- I suspect more of a 'steam' due to the quantities involved in the batch cooking. It's their black pudding that I avoid for the same reason -- soggy biscuit territory and not having been a boarder, is not my thing.

[bolidemichael]

RichB said:

netherfield said:

Short Grain said:

Was this self service? I'd have asked for some cooked bacon!

I wouldn't have bothered with the HP either, might just as well thrown some vinegar on your food.

Disagree, HP Sauce on sausages is lovely!

Indeed, they also brought me some English mustard.

[blue_haddock]

Another buffet breakfast.

We went to the local Toby carvery before going out yesterday, so yes that is a massive Yorkshire pudding taking up half the plate!

[98elise]

seyre1972 said:

bolidemichael said:

seyre1972 said:

bolidemichael said:

CharlesdeGaulle said:

bolidemichael said:

Breakfast at a cafe with a Turkish influence

Unconventional, but would smash.

To be honest, it's a normal brekkie underneath the toot; I don't know why they felt obliged to slice the sausage in half (speed of cooking?) , drizzle oil over everything and add pointless and unwelcome greens. I paid extra for the 'lloumi.

bolidemichael - and yet you cut yours in half for coverage I assume (shame not put face down in the pan to crisp up however .... But yes - weird how they've done that in a Cafe/Restaurant setting.

bolidemichael said:

Anyway, I’m up next for judgement.

So you're agreeing with me, but also making a completely pointless point

The sausage on my breakfast bun was slow sizzled then sliced like a pro* for bap layered perfection. You guys would love it if I ever got the chance to make you one.

*Frank of Frank and Manny's Cafe in Kingston Upon Thames used this technique waaay back in the eighties when I was just a young lad and it has stuck with me ever since

I too like a slow sizzled snorker/oven baked are good too - but if in a pan - then I'll cook mine, remove, cut in half, and put back in pan cut side down to crisp up - a textural thing for my discerning palate .....

Having now succumbed to the wonders of the Air Fryer - will bake the sausages, remove, cut in half, and then put back in for a a few mins on Air Fryer with a 200c temperature - with cut side upwards for similar effect.

Give it a spin.

I will say - your Baps do look lovely .... (phnaar, phnaar) But would have to swap the actual tomato for the Bap lid being dipped just in the tinned tomato juice (weird I know but just works)

Same here. Sausages need as much cooked surface as possible.

[daqinggregg]

I really think bolidemichael, is taking one for the team, “in his, never ending quest for breakfast nirvana.”

No chips/hash browns, no tinned toms and the absence of beans, gives me a fuzzy feeling.

Close to perfection, for me!