The Great Breakfast photo thread

[FiF]

BrabusMog said:

seyre1972 said:

Fermit and Sexy Sarah said:

sc0tt said:

Working from home today so a light breakfast

Minus the Black Pudding (personal taste) and that would be perfect for me. Bacon crisped perfectly, Sausages done to perfection, toast just right, and beans not drowning in their own sauce, 9/10.

Good effort for a home cooked weekday brekkie.

Scores on the doors.

PLUS
Black Pudding +1 point, Bacon sausage look good +2 points perfect. Beanage cooked to perfection +1. The fact I had yoghurt and muesli this morning +6 points (git

MINUS
Egg yolk not centred and only 1 x egg -1 point. Toast white, and not under egg -1.

So a solid 8/10.

Offset egg yolks are very much en vogue this season

Scores on the doors very fair, though deductions over centring of egg yolks, bloody hell what millennial hipster bs is that? They'll be charging a fiver for a bowl of Frosties next. Oh!

Good job didn't submit this morning's effort, porridge with sultanas and chopped dates. That would split the room.

Also is this the thread for the lack of Henderson's relish supplies? Not in Morrisons nor Asda. Now struggling, though do accept that looking for Henderson's in Worcester is a bit like a reprise of that old Ken Dodd joke, i.e. running into Marks and Sparks then shouting "this place isn't a patch on Woolworths"

[sc0tt]

Vaud said:

Actually Pizza Express use an authentic (smallish) 3 generation family company in Italy - San Vincenzo Salumi - and are the largest UK importers

Well then I am truly mistaken. Apologies.

[Vaud]

sc0tt said:

Vaud said:

Actually Pizza Express use an authentic (smallish) 3 generation family company in Italy - San Vincenzo Salumi - and are the largest UK importers

Well then I am truly mistaken. Apologies.

I was skeptical as well but was pleasantly surprised. I think the founder of Pizza Express was very keen on using the right ingredients, just a bit sparingly, which is why Pizza Express pizzas don't drown in cheese or have 27,000 calories per slice.

[number2]

A very tasty breakfast... Italian "toasting" bread makes it .

[DoubleD]

seyre1972 said:

Fermit and Sexy Sarah said:

sc0tt said:

Working from home today so a light breakfast

Minus the Black Pudding (personal taste) and that would be perfect for me. Bacon crisped perfectly, Sausages done to perfection, toast just right, and beans not drowning in their own sauce, 9/10.

Good effort for a home cooked weekday brekkie.

Scores on the doors.

PLUS
Black Pudding +1 point, Bacon sausage look good +2 points perfect. Beanage cooked to perfection +1. The fact I had yoghurt and muesli this morning +6 points (git

MINUS
Egg yolk not centred and only 1 x egg -1 point. Toast white, and not under egg -1.

So a solid 8/10.

9/10 for me due to only one egg, not arsed about yolk positioning though. I also dont like toast under my fried egg, scrambled yes, but not fried.

[Bonefish Blues]

Am I the only one who makes scrambled and smoked salmon by stirring in rough chopped smoked salmon at the last moment, at which point it goes opaque and takes a little heat?

[james-witton]

DoubleD said:

seyre1972 said:

Fermit and Sexy Sarah said:

sc0tt said:

Working from home today so a light breakfast

Minus the Black Pudding (personal taste) and that would be perfect for me. Bacon crisped perfectly, Sausages done to perfection, toast just right, and beans not drowning in their own sauce, 9/10.

Good effort for a home cooked weekday brekkie.

Scores on the doors.

PLUS
Black Pudding +1 point, Bacon sausage look good +2 points perfect. Beanage cooked to perfection +1. The fact I had yoghurt and muesli this morning +6 points (git

MINUS
Egg yolk not centred and only 1 x egg -1 point. Toast white, and not under egg -1.

So a solid 8/10.

9/10 for me due to only one egg, not arsed about yolk positioning though. I also dont like toast under my fried egg, scrambled yes, but not fried.

Nah! Solid 9 or 10 for me.
Looks just great. Brown Sauce, cup of tea. Lovely jubbly.

[FiF]

As previously threatened, this one will split the room.

Porridge (whole rolled oats), ss milk, raisins, sultanas, chopped dates, maple syrup. Tea.

Sincere apologies for in shot coverage of a bloody interminable 300bhp/ton post on a Defender thread. Prat gets everywhere, even spoiling brekkie.

[Bonefish Blues]

No issue with that - coffee for preference, but adulterated porridge is just fine

[C70R]

Vaud said:

BrabusMog said:

It's so easy to scramble in the pan with some butter, a bit of milk and lots of salt and pepper.

One trick is to use butter, no milk. Just as the eggs become ready dollop in a spoon of cold creme fraiche, which stops the cooking process and adds richness.

Definitely no milk.

You're basically adding water, which isn't going to improve the flavour or richness.

[Vaud]

C70R said:

Definitely no milk.

You're basically adding water, which isn't going to improve the flavour or richness.

I think the milk technique was a war/post war rationing thing to make egg go further (or maybe make dried egg palatable?)

[BrabusMog]

Vaud said:

C70R said:

Definitely no milk.

You're basically adding water, which isn't going to improve the flavour or richness.

I think the milk technique was a war/post war rationing thing to make egg go further (or maybe make dried egg palatable?)

There's fk all wrong with using milk.

[C70R]

BrabusMog said:

Vaud said:

C70R said:

Definitely no milk.

You're basically adding water, which isn't going to improve the flavour or richness.

I think the milk technique was a war/post war rationing thing to make egg go further (or maybe make dried egg palatable?)

There's fk all wrong with using milk.

I don't understand why you'd add it.

If you want more volume, add another egg. If you want it creamy, use butter and cook slowly/folding.

If you're bulking it out on the cheap, how cheap can you be given the price of eggs?

[BrabusMog]

C70R said:

BrabusMog said:

Vaud said:

C70R said:

Definitely no milk.

You're basically adding water, which isn't going to improve the flavour or richness.

I think the milk technique was a war/post war rationing thing to make egg go further (or maybe make dried egg palatable?)

There's fk all wrong with using milk.

I don't understand why you'd add it.

If you want more volume, add another egg. If you want it creamy, use butter and cook slowly/folding.

If you're bulking it out on the cheap, how cheap can you be given the price of eggs?

I don't want to derail a thread, so perhaps we can just agree to disagree?

[markiii]

too much butter makes it greasy, full fat milk or cream to make it creamy

[DoubleD]

markiii said:

too much butter makes it greasy, full fat milk or cream to make it creamy

Yep this

[tobinen]

This is where I go wrong then, as I just 'scramble' in the pan with nothing added. I will try some butter and/or milk.

[Bonefish Blues]

Butter to start - we're not in the war you know

Just had egg (Daddy's Eggs, as they are no longer called...) on toasted bagel with Tabasco - which is good for this purpose and no other IMHO.

[Melman Giraffe]

Remember to add milk

[C70R]

markiii said:

too much butter makes it greasy, full fat milk or cream to make it creamy

Use a tablespoon of creme fraiche, stirred in right at the end.

Immeasurably superior.