Foodista Blog » breakfast

What do You Spread on Toast

Melissa — Thu, 22 Oct 2009 17:25:11 +0000

Are you a peanut butter person? Cream cheese? Honey? Strictly butter and jam? Vegemite or Marmite? Or are you a decadent Nuttella lover?

I find this all so interesting. It’s different for everyone depending on where in the world you grew up. Myself? I tend to stick to butter and raspberry jam. But on occasion, like this morning, if there is a ripe avocado around, I’ll spread that on my toast and sprinkle it with a little salt. Toast is such a humble breakfast but you can make it quite extraordinary with what you put on it.

What do you do?

Do you Make Your Own Toast Spread? Here are a Couple Ideas:

Above image by Ms. Tea

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Shirred Eggs with Herbs and Cream

Sheri Wetherell — Sun, 02 Aug 2009 12:00:41 +0000

It’s Day 3 in our Week of Julia Child and I thought, what better recipe to bring you on a glorious Sunday morning than one for Shirred Eggs. I love nothing more than having a leisurely breakfast or brunch on the weekend, something I definitely do not have time for during the week. In fact, I’m lucky if I squeeze in a bowl of cereal before I’m off to work (I know, bad habit).

Shirred eggs – or Oeufs sur le Plat or Oeufs Miroir if you want to dazzle your honey with your fancy French – is where an egg is broken into a small buttered dish, cooked partially on the stove, then quickly finished under the broiler. Like a poached egg, the result is a liquid yolk and whites that are softly set, yet tender. I love adding fresh herbs and cream for a beautiful, rich and tasty dish. Serve with a good toasted bread – buttered just so – and some fresh fruit. Maybe even a nice Mimosa.

Why not? It is the weekend after all! And we are celebrating Julia! Let’s give her a little toast.

Click below for this easy and delicious recipe:

Check out these other wonderful breakfast/brunch recipes:

A delicious Garden Breakfast of zucchini potato pancakes from Eat Close To Home
Try this version of Shirred Eggs with Salmon from French Cooking For Dummies
A lovely Creamy Mushroom & Onion Omelette from 80 Breakfasts

Above Photo by: SauceSupreme

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Steel Cut Oatmeal

Sheri Wetherell — Sat, 21 Mar 2009 21:29:04 +0000

What better way to start the morning than with a hearty bowl of steel cut oatmeal? Especially if you’re heading up to the mountain for a day of skiing. We had this lovely bowl of oatmeal at Sunriver Lodge and it was a scrumptious stick-to-your-ribs-breakfast-of-champions. Topped with a healthy dose of cinnamon, diced apple, golden raisins and the wonderfully unexpected bit of orange zest. We should be able to tackle the slopes for sure with this meal!

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Chilaquiles

Sheri Wetherell — Sun, 01 Mar 2009 18:59:49 +0000

I don’t quite remember where or when I discovered chilaquiles, but it was many years ago in Mexico and I remember thinking (or more likely exclaiming out loud), “Tortilla chips for breakfast? I love this country!”

Chilaquiles is a typical Mexican dish served at breakfast or brunch. It’s known as the “poor man’s breakfast” because it’s made from leftovers, namely tortilla chips. Chips or strips (or totopos) of corn tortillas are layered in a dish and smothered in sauce, typically either green (made with tomatillos) or red, and simmered until the chips are soft. It is then topped with grated cotija cheese (similar to feta or ricotta salata but less salty) and crema (like sour cream), and is sometimes served with chicken, refried beans and/or eggs.

For an easy Chilaquiles recipe click here.

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Corned Beef Hash

Sheri Wetherell — Mon, 13 Oct 2008 02:01:33 +0000

Corned beef isn’t just for St. Patrick’s Day. In fact, in Ireland they don’t even eat corned beef on St. Patrick’s Day. That’s our own Irish American invention. A darn good one though, if you ask me. So the other night I decided to cook one up and, fortunately, there still remained a few leftovers. Perfect for hash on Sunday.

Sauté potatoes and onions with chunks of corned beef and there you go. Better yet, throw a fried or poached egg on top and your loved one will kiss the tip of your nose in gratitude.

Really, don’t wait until March when your Shamrock be-decked supermarket is pushing mounds of corned beef, potatoes, and cabbage. It truly is a wonderful meal any time of year, and also makes for a nice hearty breakfast on the weekend.

Ahh, there’s something so satisfying about a fulfilling (and filling) breakfast, a big pot of good English tea, and a few leisurely hours spent enjoying the Sunday New York Times.

Relax and enjoy the simple good things in life.

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