Using up the other half of last night’s gozleme ingredients (the dough holds up beautifully overnight in the fridge). Here with scrambled ebbs and a yogurt-dill sauce.
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Cheesy grits with a fried egg.
I can’t recall who on HO posted this Taste of Home recipe for baked grits, but they have my thanks.
I used three cheeses – Tillamook Medium Cheddar, Tillamook White Sharp Cheddar, and Velveeta – along with the requisite butter, milk, bacon bits, and two eggs as binder. What’s not to love? I made a half recipe in an 8” x 8” baking dish. We’ll be eating it for a couple of days, which is a good thing.
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Porchetta and Egg Sandwich from Alma + Gil in Toronto. The $200 gift card my cousin sent me on my 50th is still truckin’.
This might have been the last one.
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Vilda’s salami and egg brekky bun
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There’s a newish bakery run by a local Kurdish family who already have a successful restaurant. It has the usual European style baked goods but also an interesting selection of Kurdish items. This is my breakfast modification of their açma, a soft spiral roll filled with feta and sprinkled with sesame seeds. I’ve filled it with a fried egg and some thinly sliced roast beetroot. Yum.
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We got our vaccines yesterday – flu and covid for each, plus a bonus pneumococcal pneumonia for me. As a result, we both are feeling off our game this rainy Friday morning. In my book, that calls for a comforting sugary breakfast followed a nap.
Cinnamon toast with cranberries and pecans. Soft boiled eggs. More of a delicious apple crumble.
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In expectance of a meat-heavy dinner I felt like something fishy:
Creamed herring filets and vodka dill lox from Biedermann’s on homadama from the local bakery. Noice.
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Random buys from the local Asian supermarket. The round buns were described as ‘spicy squid cakes’ and the rectangles are turnip cakes. Both from the freezer section of the shop. The lady at the cash register was disapproving of the pictorial instruction on the squid cake box to microwave them - she pointed at the symbol, said no, you fry these in a pan. So this morning we decided to fry both items in a pan. It took a long time to ensure the centres were piping hot and I added a very small amount of water to the pan a few times.
The ‘squid cakes’ were not spicy at all. And the filling wasn’t flavoured the way I would expect from a Chinese product. If I were to taste the filling in a blind taste test I would guess Mexican! Turnip cakes were good but clearly a budget variety as no dried seafood/meat in the mix as is usually seen in restaurant dim sum. We ate these with sambal for breakfast.
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and scrambled eggs, showered with Parm/Regg + a few dashes of green Tabasco.
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