The Great Breakfast photo thread
Discussion
Chicken waffle breakfast by Lewis Craik, on Flickr
After a bog curry on Saturday night I didn't fancy a full fry up on Sunday morning, so went for the "fried chicken, bacon and maple syrup waffle" - I worked a lot better than you'd expect!
Edited by Craikeybaby on Wednesday 3rd October 13:51
Sour dough toast, spinach, mushrooms, crispy smoked bacon and poached egg with an extra portion of halloumi. Washed down with flat white x 2
Courtesy of http://www.brewandbrownie.co.uk/ in York.
pavarotti1980 said:
Sour dough toast, spinach, mushrooms, crispy smoked bacon and poached egg with an extra portion of halloumi. Washed down with flat white x 2
Courtesy of http://www.brewandbrownie.co.uk/ in York.
On the other hand, I'm not sure we should be encouraging that sort of namby-pamby, arty-farty, be-garnished cheffiness.
guindilias said:
9/10 - please remove the mushrooms from view in future to achieve full points. Halloumi looks fantastic.
Bonefish Blues said:
It does indeed, but it's too much of a cheese for breakfast duty, shirley?
Psst, mushrooms, you can come out now
Mushrooms were really nice. Obviously cooked in butter for full filth value. Psst, mushrooms, you can come out now
Halloumi was a great little extra, with it being edible rubber it wasnt too cheesy so was fine on breakfast
SpeckledJim said:
I'm torn. On the one hand it looks bloody delicious and I'd be very happy with that three times a day.
On the other hand, I'm not sure we should be encouraging that sort of namby-pamby, arty-farty, be-garnished cheffiness.
Its an "artisan" place for hipster type folk (just for the record i own neither a beard or checky shirt) so fully expected some micro herbage on top. It was moved to the side as it was wasting plate spaceOn the other hand, I'm not sure we should be encouraging that sort of namby-pamby, arty-farty, be-garnished cheffiness.
SpeckledJim said:
I'm torn. On the one hand it looks bloody delicious and I'd be very happy with that three times a day.
On the other hand, I'm not sure we should be encouraging that sort of namby-pamby, arty-farty, be-garnished cheffiness.
for that breakfast it seems to work, it is when they just add it on looks hipster.On the other hand, I'm not sure we should be encouraging that sort of namby-pamby, arty-farty, be-garnished cheffiness.
They look fine. I get egg soup without fail, every time!JKRolling said:
My first attempt at eggs Benedict this morning. I really need to practice my egg poaching! I’ve never done it before, any tips?!
They look great to me. Small tip: break the egg into a small bowl or ramakin, then release the egg into the water by putting some of the bowl in the water and then slowly tipping. Keeps them nice and tight. They look great. Lots of people will have different methods.
You want your water at a very very gentle simmer, if it's boiling, it'll split up the egg.
Use a ramekin/espresso cup as has been mentioned.
Splash of vinegar in the water (not essential)
Really fresh eggs.
Just crack them into the ramekin, then gently slide them into your pan. I use a spoon just to push them into a reasonable shape.
Use a straining spoon to hook them out and gently press the yoke with your finger to check their cooking.
When they're cooked but very soft, you can put them in iced water at this point if you want, and then reheat in simmering water. Handy if you've got lots to do.
You want your water at a very very gentle simmer, if it's boiling, it'll split up the egg.
Use a ramekin/espresso cup as has been mentioned.
Splash of vinegar in the water (not essential)
Really fresh eggs.
Just crack them into the ramekin, then gently slide them into your pan. I use a spoon just to push them into a reasonable shape.
Use a straining spoon to hook them out and gently press the yoke with your finger to check their cooking.
When they're cooked but very soft, you can put them in iced water at this point if you want, and then reheat in simmering water. Handy if you've got lots to do.
You can also cook loads in one go - I have done 20 at a time. Crack them all into a measuring jug, or similar, then when the water is at a low simmer, dip the job in the water and tip them all in.
You would think they would be all over the place, yokes separating from white etc, but they don't, they stick together as individual eggs, not one big egg. Just make sure they don't stick to the bottom of the pan and take each one out with a slotted spoon when they look done (first ones out will be slightly underdone/perfect, last ones out might be a bit too done).
Easy way to cater for a lot of people after a sleep over!
You would think they would be all over the place, yokes separating from white etc, but they don't, they stick together as individual eggs, not one big egg. Just make sure they don't stick to the bottom of the pan and take each one out with a slotted spoon when they look done (first ones out will be slightly underdone/perfect, last ones out might be a bit too done).
Easy way to cater for a lot of people after a sleep over!
l354uge said:
JKRolling said:
My first attempt at eggs Benedict this morning. I really need to practice my egg poaching! I’ve never done it before, any tips?!
They look great to me. Small tip: break the egg into a small bowl or ramakin, then release the egg into the water by putting some of the bowl in the water and then slowly tipping. Keeps them nice and tight. JKRolling said:
My first attempt at eggs Benedict this morning. I really need to practice my egg poaching! I’ve never done it before, any tips?!
Looks fine.Top tip for perfect poached eggs is to keep chickens, and use eggs laid that morning, poached in water with a splash of white wine vinegar.
You end up with egg soup as the eggs aren’t super fresh I.e. bought from a supermarket:-)
wobert said:
Looks fine.
Top tip for perfect poached eggs is to keep chickens, and use eggs laid that morning, poached in water with a splash of white wine vinegar.
You end up with egg soup as the eggs aren’t super fresh I.e. bought from a supermarket:-)
That's quite a high-intensity Top Tip! Top tip for perfect poached eggs is to keep chickens, and use eggs laid that morning, poached in water with a splash of white wine vinegar.
You end up with egg soup as the eggs aren’t super fresh I.e. bought from a supermarket:-)
To make an apple pie from scratch, first you have to create a universe...
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff