Tiny and perfect. Quail egg on slider at McCall’s Meat and Fish Co. (via eat drink & be merry).
English Muffin breakfast Sandwich
Freshly baked and toasted English muffin sandwich with
melted cheddar, a fried egg, crispy bacon, and fresh arugula.
from kthread:
As the rain fell this morning, I rose and made the breakfast sandwich I’d dreamt of: a warm croissant, scrambled eggs from Saturday’s market, New York cheddar, and pork jowl (I prefer it to bacon right now).
The wonderful thing about cooking is that you can, truly, realize dreamy foods—and these ingredients are useful staples to have on hand.
To keep the sandwich warm, I begin by placing the croissant in the oven at about 300 degrees on a plate, cooking the pork in a pan, slicing a few thin slices of cheese, and scrambling the eggs in the rendered pork fat in the pan. Turn off the oven, take the croissant out (leave the plate in), cut a pocket in the croissant, place the pork, then the eggs, cheese, and season. Put the sandwich back in the oven on the plate for a few minutes to melt the cheese.
two-way egg sandwich, greek style: hummus, roasted red pepper, 1 egg over easy, 1 egg scrambled, feta cheese and tzatziki
photo by zoey epicurious
Pseudo Egg McMuffin. Whole wheat english bagel, 2 eggs, some spinach and thai chili sauce (I love thai chili sauce goes on everything).
Quickest and easiest breakfast in the world, takes about as long to make as the English muffins to toast. Just pop those in the toaster oven (english muffins), get a coffee cup, spray some cooking oil into it, break an egg into the mug add a dash of milk, whisk with a fork, microwave for 15 seconds, take out and stir again with fork, put back in for another 30 seconds or until thoroughly cooked. Once it is done cooking the muffins should be done as well, just place the muffin on the end of the cup and flip the cup, the egg should fall easily onto the muffin. Then add cheese, some bacon, whatever you wanna add. I like the spinach, but I am weird.
