Eggs, bacon or ham, maybe toast.
Tequila
It isn't just for breakfast anymore.
My favorite is when on a road trip -at a truck stop/diner sort of place...
Hot coffee with cream and sugar while waiting for...
Chicken fried steak (or chicken)
Two eggs over medium
Hash browns or home fries
Buttered English muffin
White heavily-peppered gravy in large amounts over everything
Salsa over all of that
Tobasco or similar over all of that
Otherwise... if in a hurry...
Drive-through of a non-gringo, actually-Mexican taqueria...
Coffee, etc.
Papas con huevos y queso tacos in flour tortillas
pico de gallo
sour cream
every kind of hot sauce they have
putting on all the fixins while driving with my knee
Then its chilling in the driver's seat -checking out the scenery
with yummies all in my tummy.
Porridge with prunes apricots honey and cinnamon 1 cup from a coffee press, 1 cup espresso
A Toast to Toast.
Toasted bacon and cheese on toast.
Vegemite on toast.
Peanut butter on toast.
Cereal.
Savoury omelette.
Corn fritters.
Baked beans on toast.
Spaghetti on toast.
Cappuccino e cornetto (croissant)
I think the traditional breakfast is a chunk of bread and when lucky a piece of cheese. Prolly with goat milk.
Either that or porridge.
Not my breakfast, hihi. I prefer a crunchy Dutch airy biscuit or half a slice of spelt bread with mixed chocolate sprinkles (milk & white).
I don't get out of bed til noon.
What's this "breakfast" thing you speak of?
In the UK a traditional breakfast would be a ‘fry up’ consisting of: bacon, sausages, black pudding, fried eggs, tomatoes, beans, hash brown or fried bread and maybe baked beans. Served with bread and butter and a mug of tea
I only eat fruit and cereals for breakfast
Basic Western Omelet Recipe
Prep Time: 15 minutes Cook Time: 10 minutes Level of Difficulty: Easy Serving Size: 2 (3- egg) omelets
Ingredients
6 large eggs
2 tablespoons milk
2 to 3 tablespoons unsalted butter
1/2 cup onions, small diced
1/2 cup green (I've used red) bell pepper, small diced
1/2 cup ham, cooked and diced
Directions
In a large bowl whisk together the milk and eggs until frothy.
In a large non-stick pan, melt one tablespoon of butter. Add half of the onions and bell pepper and cook, stirring until translucent. Add half of the ham and cook for one more minute, stirring.
Add another piece of butter and swirl around pan to melt. Add half of the beaten eggs, and swirl around pan to form a large circle.
Turn heat to medium low and cover with a lid for about 2 minutes, check that your edges are not browning, if so remove the pan from the heat and lower the heat. Once the eggs are solid and cooked almost through, flip the entire circle and cook for one more minute.
Roll or fold the omelet onto a plate and serve. Repeat the above steps for the second omelet.
Biscuits and Gravy
Servings 12 servings
Prep 15 minutes
Cook 40 minutes
Total 55 minutes
Fluffy buttermilk biscuits are smothered in creamy sausage gravy for the ultimate comfort food recipe!
Ingredients:
For the Biscuits:
2½ cups
all-purpose flour
2 tablespoons
baking powder
2 teaspoons
granulated sugar
1 teaspoon
salt
½ cup
unsalted butter
(chilled, cut into 1/4-inch cubes)
1 cup
buttermilk
(cold)
¼ cup
unsalted butter
(melted, for brushing)
For the Sausage Gravy:
1 pound
breakfast sausage
â…“ cup
all-purpose flour
4 cups
whole milk
2 teaspoons
black pepper
½ teaspoon
seasoned salt
Directions:
Make the Biscuits: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, baking powder, sugar and salt.
Using a pastry blender (or two knives or your fingertips), quickly cut the butter into the flour mixture until the mixture resembles coarse meal with a few slightly larger butter lumps.
Using a rubber spatula or fork, stir in the buttermilk until the mixture forms a soft, slightly sticky ball.
Transfer the dough to a lightly floured surface and quickly form into a rough square. Be careful not to overmix. Pat the dough into a 1-inch-thick rectangle. Fold the dough letter-style into thirds, then lightly pat the dough back out into another 1-inch rectangle. Try to handle the dough as quickly and lightly as possible. Repeat the folding 2 more times; after the final fold, press or lightly roll the dough into a ½-inch-thick rectangle.
Using a 2½-inch round biscuit or cookie cutter, cut out the dough rounds and place on the prepared baking sheet. Pat and roll the remaining scraps to cut out more rounds. Brush with the melted butter and bake until the biscuit tops are light golden brown, 10 to 15 minutes.
Make the Sausage Gravy: Cook the sausage in a large skillet over medium-high heat until no longer pink, crumbling it into bite-size pieces as it cooks.
Reduce the heat to medium and sprinkle half of the flour over the sausage, stirring to dissolve it. Add the rest of the flour and again stir for about 1 minute, until all of the flour has been dissolved.
Slowly pour in the milk, stirring constantly as it is added. Cook the gravy, stirring frequently, until it begins to thicken (10 to 15 minutes). Season the gravy with the black pepper and seasoned salt and continue to cook until it is very thick. Spoon the gravy over the buttermilk biscuits to serve. Leftover gravy can be stored in an airtight container in the refrigerator. If it is too thick when reheated, simply add a splash or two of milk to thin it out a bit.
Nearly every place which serves food in the states offers some style of Buscuits & Gravy.
You can pick up gravy mixes (add your own style of ground sausage) at stores and use premade buscuits. Cuts down the prep time but still tastes good.
Eggs Benedict with homemade Hollandaise Sauce
Ingredients
2 English muffins
4 large eggs
4 slices Canadian bacon
Vinegar , just a splash
For the Hollandaise sauce:
4 Tablespoons butter
4 egg yolks
1- 2 Tablespoons lime juice
1 Tablespoon heavy whipping cream
salt and pepper (to taste)
Instructions
For the Hollandaise sauce:
Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lime juice, whipping cream, and salt and pepper.
Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture.( Adding the butter slowly, a spoonful at a time, will temper the eggs and ensure they don't curdle).
Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside.
To poach the eggs:
Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.
Add a little splash of vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water).
Crack one egg into a small cup (I use a measuring cup). Lower the egg into the simmer water, gently easing it out of the cup.
Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.
**It is not abnormal for a white foam to form on top of the water when poaching an egg. You can simple skim the foam off of the water with a spoon.
While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.
To Assemble:
Toast the English muffin. Top each toasted side with a slice or two of Canadian bacon, and then a poached egg. Top with hollandaise sauce.
You can buy hollandaise sauce mixes to speed things up.
