What have you had for breakfast lately?

[msmofet]

Brunch was sausage bread and an over-easy egg.

 

[dragnlaw]

Brunch really...
Cesar Salad Dressing on a lot of green stuff. Romaine, cabbage, parsley, cucumber, Granny Smith, capers, caper berries, then to give some sparkle topped with some sweet pepper.

 

[Andy M.]

A cranberry walnut muffin.

 

[Kaneohegirlinaz]

My homemade Stuffin' Muffin and runny fried Egg on top

 

[Sir_Loin_of_Beef]

Last Sunday, for brunch, I had a 7-inch waffle with maple syrup and topped it with a fritatta of the same size with the cubed potato, beef, pork, bacon, red and green bell peppers, and a seeded diced jalopy pepper, topped with a five Italian cheese blend, and a pineapple mimosa. As the old TV commercial said:

 

[Cooking Goddess]

It's @Andy M.'s fault for mentioning Bays English muffins. It's Market Basket's fault for having them on sale. And it's my fault because I just can't pass up the chance to make a good McBetter Muffin.

 

[simonbaker]

Looks better than my protein shake!

 

[Andy M.]

It's @Andy M.'s fault for mentioning Bays English muffins. It's Market Basket's fault for having them on sale. And it's my fault because I just can't pass up the chance to make a good McBetter Muffin.

View attachment 63557

The Bays website identifies their EMs as the ones used my McDonalds for their egg McMuffins.

 

[Cooking Goddess]

Huh, I didn't know that @Andy M. We haven't had one from McD's for decades. I bet that mine is better.

 

[Silversage]

Yesterday my brother brought his son and DIl for breakfast. I made eggs benedict with fresh fruit for everyone. Yes, the English muffins were Bay's and ther Hollandaise was made a la minute.

 

[Andy M.]

Valentines Day breakfast for my sweetheart.

 

[dragnlaw]

Wow and Wow again! Looks great Silversage. I don't think I have ever had Eggs Benedict. Guess that belongs in the Never have I ever thread, LOL.
Is it possible to make a Hollandaise and many others in tiny quantities? I want to learn/practice the sauces but can't do it just to throw them away.

Breakfast, well, made waffles just the other day, will probably have the last of them today.

(hmmm, typed this 5 hours ago...

 

[GotGarlic]

Wow and Wow again! Looks great Silversage. I don't think I have ever had Eggs Benedict. Guess that belongs in the Never have I ever thread, LOL.
Is it possible to make a Hollandaise and many others in tiny quantities? I want to learn/practice the sauces but can't do it just to throw them away.

Breakfast, well, made waffles just the other day, will probably have the last of them today.

(hmmm, typed this 5 hours ago...

Kenji to the rescue! Lol If you have an immersion blender, it's easy and, according to him, fool-proof.
Quick Immersion Blender Hollandaise Recipe

 

[Andy M.]

Today's breakfast is a toasted Bays English Muffin with peanut butter and apricot jam.

 

[dragnlaw]

Alrighty then, I'll have to check it out. Thanks GG

Had some Shreddies with blueberries and half a waaay gone banana.

 

[taxlady]

Kenji to the rescue! Lol If you have an immersion blender, it's easy and, according to him, fool-proof.
Quick Immersion Blender Hollandaise Recipe

Thank you for that link. I have saved the recipe. Now I'm just wondering if there is a use for leftover Hollandaise. I know it can't be reheated, but can it be used cold? It would be hard to cut that recipe down from the cup and a half that it makes, since there is a single egg yoke in the ingredient list.

 

[dragnlaw]

My thoughts exactly taxy... guess there is no such thing a single serving Hollandaise.

Unless you serve your egg with fish and aparagus. Bit rich even for me.

 

[taxlady]

My thoughts exactly taxy... guess there is no such thing a single serving Hollandaise.

Unless you serve your egg with fish and aparagus. Bit rich even for me.

Maybe try it on a day when the whole family can help eat it up.

 

[blissful]

Monday had 4 mangos for $1 (reduced produce), and today they had 1 lb of strawberries for $1. Breakfast was oatmeal, one mango cubed, and 1/2 lb of strawberries, for each of us. I love it when no-plan works out.

 

[Cooking Goddess]

...Now I'm just wondering if there is a use for leftover Hollandaise. I know it can't be reheated, but can it be used cold?

I have actually reheated it back when I would make eggs Benedict. (Haven't for years, but it might be time again.) I would reheat it in my smallest pan, adding just a dribble of warm water when it was close to warm enough to make it really emulsified. Sounds like the microwave method is even easier