I need one of those.
This morning was a toasted bialy from the market smeared with whole milk fresh ricotta and lemon marmalade. I could eat this every meal.
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.
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.
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
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.
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.
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.
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.
My kind of meal!
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”.
sort of Huevos Rancheros/Shakshuka? egg cooked in cooked-down salsa, feta, zhoug, and EBTB seasoning on charred corn tortillas.
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.
Now, that’s a rib-stickin’ breakfast!
The thick slab bacon and pear sauce didn’t make the shot. Comfort food. Thanks, @RedJim.