Not common. The menu tweaked their Hollandaise depending on what was going between the egg and the English muffin.
It looks like my Hollandaise was made of cider and brown butter, not cider vinegar and brown butter. My mistake.
I sometimes add a little white balsamic to my lemon egg butter Hollandaise at home.
Baked eggs with bacon, tomatoes, and toast. Not pictured: two kinds of homemade jam - peach and blackberry - and gazpacho.
The last two king oyster shrooms / fridge cleanout became a late breakfast. Sautéed in ghee, steamed in their own juices, crisped up a bit, splash o’ Txakoli, chopped parsley, a little butter to finish.
Saddened that I could not order everything off the Dishoom / Pastis breakfast menu, I decided to make one of the dishes I missed: egg on chilli cheese (mini) toast. I didn’t want to fuss too much with the chilli cheese, so it’s literally just jalapenos and cheddar. And black pepper. But damn, those jalapenos were HOT. I’m sweating, now.
Great repurposing!
Got it!
After The Shweddiest Pickleball Match in recent memory (2:3) due to the utterly disgusting humidity today, I needed a snack to cool me down: local peaches, booberries, walnutz, yogurt.
The peaches weren’t as mind-blowing as the donut peaches, and reminded me why I usually don’t lose my ish over them. Donut peaches mo betta.
The peach season is also coming to an end. I have been buying 3 litre baskets once a week from 2 different orchards in 2 different regions of Ontario. Last week’s peaches and nectarines were the best I’ve had all season.
This past week’s basket looks just as good, but the flavour isn’t there. This will be the last week for peaches from that particular orchard.
I’ll buy a basket from the other orchard on Friday to see how its peaches are this week.
I had white pearl nectarines from Wegmans a day ago that had more flavor than these local peaches 
They probably were grown somewhere with more heat units than central PA.
Ontario finally has some local donut peaches, but they aren’t grown or found too many places. I haven’t seen local white donut peaches yet.
I also haven’t seen white pearl nectarines, local or imported, in Canada yet.
If you ever happen to be in NYC in August, there’s a vendor at the Union Square Greenmarket who carries close to 2 dozen varieties of plum, plumcots, donut peaches and other stone fruit when they’re in season. Amazing selection.
Well, it’s been a pretty warm & humid summer here in Central PA, but I also know it’s late in the season. Guess I’ll just wait till next summer to get my donut peaches again.
End of summer bliss.
Chopped caprese on toasted French bread, served with a drizzle of olive oil and a sprinkle of flaky salt. There was gazpacho.
A couple of years ago, an older gentleman stocking shelves encouraged me to buy Wegman’s Lori Anne peaches. Said they’re the best I will ever have had…OMG they were SO SO good! I missed picking them up this year (available in mid-July), so I’ll have to remember next year.
I’ll remember your endorsement — I’ve seen them around but haven’t trusted peaches in the past 
Wegmans was featuring the nectarines in the entrance, so I just grabbed a couple for breakfast. Good choice 
One resto here used to offer a brunch Caprese, with freshly poached eggs, served on room temp Caprese.
I don’t like the combination of tomatoes with eggs of any kind, which is why shakshuka is lost on me.
Love poached eggs (can’t make 'em for the life of me), love Caprese — but the twine shall ne’er meet.
No menemen, huevos rancheros, tomato and eggs stir-fry or uova in purgatorio 
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