What have you had for breakfast lately?

[Kaneohegirlinaz]

My Husband and I decided last night that these Cast Iron
Behemoth Dinner Rolls would make for good Breakfast
Sandwiches.

YUP!

I split them, gave them a toast under the broiler and then
stuffed them with some Ham, Cheese and a fried Egg.



... and we still have two more left for lunch

 

[Kaneohegirlinaz]

I made a half recipe of our favorite Corn Bread recipe last night for dinner.



To me anyways, the best part of Corn Bread is the leftovers.
I love them split open, toasted and drowning in Butter and Honey.



Now, DH feels differently about the drowning part

 

[Katie H]

Tried a new breakfast recipe this morning. Had coffee and juice to round out the meal. Tasted good and were definitely full. Still have two portions left for tomorrow.

 

[Rocklobster]

Two stage breakfast today..fruit salad..then later on we had placed egg on toast with pork sausage patties, sliced tomatoes..pretty standard fare

 

[FrankZ]

I made sausage gravy and biscuits (from a can) in the new kitchen.

I served a side of citrus salad with it.

 

[msmofet]

Breakfast was Yorkshire pudding (mine and hubs topped with leftover pot roast & gravy) and DD's topped with poached eggs. And fresh ground and brewed coffee.

 

[Kathleen]

Eggs and biscuits. Strawberry jam and butter. And diet coke....I need my cold caffeine.

 

[TATTRAT]

Yesterdays was some bacon spam fried rice and a to-go order for the misses.

<img id="hzDownscaled" style="position: absolute; top: -10000px;">

 

[Kaneohegirlinaz]

You read my mind!

 

[msmofet]

Two over easy eggs, pan fried Taylor Ham, a toasted, buttered English muffin and ruby red grapefruit and tangerine juice.

 

[CharlieD]

View attachment 45242



View attachment 45243



View attachment 45244



My Husband and I decided last night that these Cast Iron

Behemoth Dinner Rolls would make for good Breakfast

Sandwiches.



YUP!



I split them, gave them a toast under the broiler and then

stuffed them with some Ham, Cheese and a fried Egg.







... and we still have two more left for lunch

Would you please post the recipe. Thank you.

 

[Andy M.]

Today I'm having a steaming hot bowl of oatmeal flavored with maple syrup.

 

[Kaneohegirlinaz]

Would you please post the recipe. Thank you.

Charlie, it's S&P's recipe for Cast Iron Dinner Rolls,

https://www.discusscooking.com/forums/f153/cast-iron-rolls-89450.html

that I split open the leftover rolls for breakfast and simply
fried an Egg, added Cheese and Ham... done and done
In fact DH asked me last night to make another batch

The next batch will be Andy's recipe, he suggested to
me that Milk rather than Beer will produce a nicer browning atop the rolls.

 

[Sir_Loin_of_Beef]

For Sunday Brunch I made Sicilian eggs in purgatory and served it with crusty bread.

 

[Kaneohegirlinaz]

I made Andy's version of Cast Iron Skillet Dinner Rolls yesterday to go with our Chef Salads for dinner and the leftovers were for this mornings Breakfast and the rest went into the deep freeze.
I made a double batch, not to share mind you, per DH's request.
Well, I only have one CI, so I decided on using my 9inch Spring Form pan.
I think I first of all I didn't add enough Flour, the dough was way sticky
and secondly, I baked the Spring Form Pan too long, 6 extra minutes ... they just didn't look done to me.
The larger, CI Pan Rolls tasted better too, dunno why
DH gave me the best compliment, "our house smells so tasty".

> edit: note to self: the next time you make the smaller Rolls, create three rings of 11/4/1 - I think will look prettier

 

[dragnlaw]

Kgirl, use your thermometer to test the bread/rolls. Done at minimum 200 or higher.

 

[Kathleen]

I made Andy's version of Cast Iron Skillet Dinner Rolls yesterday to go with our Chef Salads for dinner and the leftovers were for this mornings Breakfast and the rest went into the deep freeze.
I made a double batch, not to share mind you, per DH's request.
Well, I only have one CI, so I decided on using my 9inch Spring Form pan.
I think I first of all I didn't add enough Flour, the dough was way sticky
and secondly, I baked the Spring Form Pan too long, 6 extra minutes ... they just didn't look done to me.
The larger, CI Pan Rolls tasted better too, dunno why
DH gave me the best compliment, "our house smells so tasty".

> edit: note to self: the next time you make the smaller Rolls, create three rings of 11/4/1 - I think will look prettier

It's because Cast Iron holds on to the love from all cooks who have used it in the past. And you need more cast iron - you have more love than one skillet can handle.

 

[dragnlaw]

It's because Cast Iron holds on to the love from all cooks who have used it in the past. And you need more cast iron - you have more love than one skillet can handle.

I can vouch for this statement. 'Tis absolutely true. I am using my mother's CI's and 95% of food cooked in them come perfect.


(it's only 95% because sometimes Mum made booboo's too)

 

[GotGarlic]

It's because Cast Iron holds on to the love from all cooks who have used it in the past. And you need more cast iron - you have more love than one skillet can handle.

It holds on to the heat, too

 

[Kaneohegirlinaz]

It's because Cast Iron holds on to the love from all cooks who have used it in the past. And you need more cast iron - you have more love than one skillet can handle.

I can vouch for this statement. 'Tis absolutely true. I am using my mother's CI's and 95% of food cooked in them come perfect.


(it's only 95% because sometimes Mum made booboo's too)

I had my Great Grandmother's 12 inch CI, but when we moved from Hawaii to Arizona, it looked "dead" once I got it unpacked. It was just covered in rust, and I'm talking about huge flakes coming off of it!
So I bought myself a new one ... mind you this was back in the day prior to the WWW and I had no idea how to save it