I need one of those.
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This morning was a toasted bialy from the market smeared with whole milk fresh ricotta and lemon marmalade. I could eat this every meal.
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I recently admitted to myself that I really prefer white bread for sandwiches - how embarrassing! But I buy Dave’s Killer White Bread Done Right which gives the illusion that it’s kind of healthy.
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For most sandwiches, I prefer rye and sourdough, but i had to admit that the BLT calls out for the humble white sandwich bread! This was Oroweat “Organic” Rustic White (what was available at the corner store). Did the trick.
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Dhokla (steamed rice cakes) by kid request.
I also made idli, which are technically breakfast food but we usually eat them for lunch or dinner, so they’re saved for later.
Dhokla almost up to mom’s level… almost 
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Espresso ! At 6.00am …
Then, at 10.30am - 11am, a tiny something at the bar down street … Usually a “montado” which is a tiny sandwich or a white asparagus and hard boiled egg sandwich on grilled whole wheat bread baguette.
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I just discovered Trader Joe’s zhoug and I’m ready to propose to it. today, paired with eggs. i know i can make it myself, but their version is really delicious. So far I’ve used it as a marinade for tri tip steaks, a dip with TJ’s Elote Corn Dippers, stirred it into pasta, and made zhoug aioli with it.
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after going through TJ’s zhoug in 4 days, I went ahead and made my own. Poached egg, arugula, zhoug, EBTB, on 1/2 a piece of sourdough toast.
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Local peaches and burrata on a toasted Portuguese muffin, which is kind of like an English muffin only bigger and a little sweet. Good as is.
Yet I’ll bet that a drizzle of honey and slivered almonds would put this way over the top.
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My kind of meal!
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Big fan of Burrata and always have it “Caprese” style with Fresh Basil, Fresh pear or plum shaped red ripe tomatoes and Evoo & Modena Balsamic Vinegar.
However, this sounds and looks lovely. Shall give it a try however, I shall use Spanish “Toasted Chapata”.
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sort of Huevos Rancheros/Shakshuka? egg cooked in cooked-down salsa, feta, zhoug, and EBTB seasoning on charred corn tortillas.
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Dutch baby pancake topped with nearly the very last of the local peaches. Drizzle of maple syrup. Dusting of cinnamon.
I have been using the Florence Fabricant Dutch baby recipe from the NYT. I skimp on the sugar—or omit if I’m doing savory. I don’t usually include nutmeg, but this time I did.
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Now, that’s a rib-stickin’ breakfast!
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The thick slab bacon and pear sauce didn’t make the shot. Comfort food. Thanks, @RedJim.
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