I usually go with Benedict or an omelet. At home, usually scrambled with a little half and half and some kind of pig on the side. I'll throw cheese into the scramble sometimes but it makes the cleanup harder.
as an omelette or scrambled. In both cases loaded with cheese. Cannot stand Sunny side, poached or anything like that. I find the funny yolk disgusting
I'll catch a striped bass and I'll blacken it in a cast iron skillet. Then when the skillet cools I'll refrigerate it. The next morning I'll scramble up a few eggs in that bad boy. It's a very manly (and spicy ) egg.
eggs poached in a Middle-eastern tomato pepper stew
Shakshuka hasn't exactly taken the US by storm...
Yet.
And when will Americans ever appreciate that a Middle Eastern chopped salad is the best side dish accompaniment to almost any egg dish?
After a few link sausages, of course.
It's starting though. I see it on almost every brunch menu in Asbury Park NJ now. Two years ago it was breakfast tacos. (i am probably exaggerating on the 'every menu' part, but it is pretty common lately)
We used to make what we called 'The Cure' at a restaurant I worked at. It was an over easy Egg, Bacon, American Cheese, and Fried Oysters, on Ciabatta Bread with Basil Mayo. The cure worked. I guess it could also be called a Hangtown Fry Sandwich.
I also love making a scramble with Mexican Chorizo, Jalapeno, Onion, Tomato & Potatoes. Corn Tortillas, Cotija, and some sort of Bean, and you are all set.
We used to make what we called 'The Cure' at a restaurant I worked at. It was an over easy Egg, Bacon, American Cheese, and Fried Oysters, on Ciabatta Bread with Basil Mayo. The cure worked. I guess it could also be called a Hangtown Fry Sandwich.
I also love making a scramble with Mexican Chorizo, Jalapeno, Onion, Tomato & Potatoes. Corn Tortillas, Cotija, and some sort of Bean, and you are all set.
I'll take one of those "Cure" Sammie's, but hold the American cheese. Why mess up all those other delightful fatty flavors - bacon, basil mayo, fried oyster - with the blah fat flavor of American cheese?
IMO, it's got to be Gruyere or whatever cheese the French use in a Croque Monseiur....
eggs poached in a Middle-eastern tomato pepper stew
Shakshuka hasn't exactly taken the US by storm...
Yet.
And when will Americans ever appreciate that a Middle Eastern chopped salad is the best side dish accompaniment to almost any egg dish?
I have to say it's not my favorite thing. The tomato"stew" is fine I guess, but times I tried it, the eggs seems almost superfluous. I was hoping for them to be the star.
and being the star, it's kind of funny how the health and nutrition community once viewed eggs almost on par with cigarettes with how bad they were thought to be, now they're dietary rock stars.
We used to make what we called 'The Cure' at a restaurant I worked at. It was an over easy Egg, Bacon, American Cheese, and Fried Oysters, on Ciabatta Bread with Basil Mayo. The cure worked. I guess it could also be called a Hangtown Fry Sandwich.
I also love making a scramble with Mexican Chorizo, Jalapeno, Onion, Tomato & Potatoes. Corn Tortillas, Cotija, and some sort of Bean, and you are all set.
I'll take one of those "Cure" Sammie's, but hold the American cheese. Why mess up all those other delightful fatty flavors - bacon, basil mayo, fried oyster - with the blah fat flavor of American cheese?
IMO, it's got to be Gruyere or whatever cheese the French use in a Croque Monseiur....
Good point. I guess the cheese was just in there, to be honest my I remember the Oysters, Mayo, and Egg Yolk the most. Delicious.
stuffed with sweet potato chunks, sauteed sweet onions, sweet red bell pepper, with Feta (sheep's milk) cheese. Lots of dried Italian herb blend of marjoram, thyme, rosemary, savory, sage, oregano and basil from Gel Spice Co. of Bayonne, NJ. Bought the dried herb blend "Italian Seasoning" at a Grocery Outlet and it's surprisingly good and balanced. Too often Italian herb blends are overwhelmed with oregano, one of the more potent of dried herbs... Marjoram is similar but more gentle... anyway this blend is excellent in a large 5 oz. by weight simple plastic shaker covered bottle.
RE: Another way, my grandmother made these often... Â
Uova Piccante In Purgatorio. "Eggs In Purgatory " - Delicious and pretty simple.
At our house, Eggs in Purgatory were always cooked in a hole cut in the sliced Italian Panelle bread that we called Bun-el. I guess it's an Italian version on toad in a hole.
Scrambled, fried over easy, omelette, poached, soft boiled, hard boiled (including deviled). Sous vide makes a perfect soft boiled egg, great for noodle/broth dishes.
I'll say though it's a tie, nothing beats a good huevos rancheros or frittata. Although down in Florida I do miss a slightly yolky Italian sausage, egg and cheese hard roll sandwich... All we've got down here is bagels...
Drew - As I was enjoying another quarter of that Â
sweet potato frittata this morning, with a side of 3 (low fat) turkey sausage patties, I was imagining now nice some sausage pieces would've been inside the frittata... A smoky one like Andouille especially, IMO.
Scrambled, fried over easy, omelette, poached, soft boiled, hard boiled (including deviled). Sous vide makes a perfect soft boiled egg, great for noodle/broth dishes.
I'll say though it's a tie, nothing beats a good huevos rancheros or frittata. Although down in Florida I do miss a slightly yolky Italian sausage, egg and cheese hard roll sandwich... All we've got down here is bagels...
These fuckers wouldn't know a hard roll from a Kings Hawaiian. Inconceivable with this many from the NJ, NY, CT you can't get a hard roll - even in the WaWa. They brought the WaWa, but left the hard roll.
Over easy with a couple pieces of lightly buttered toast is m go to by choice. But there are so many favorites. Also love egg sandwiches, Deviled eggs, and egg salad.
Ironically we had another favorite way tonight for supper. Potatoes & eggs (mixed and fried in a pan together).
RE: RE: Eggs are delicious in any form except raw Â
Scrambled, fried over easy, omelette, poached, soft boiled, hard boiled (including deviled). Sous vide makes a perfect soft boiled egg, great for noodle/broth dishes.
I'll say though it's a tie, nothing beats a good huevos rancheros or frittata. Although down in Florida I do miss a slightly yolky Italian sausage, egg and cheese hard roll sandwich... All we've got down here is bagels...
These fuckers wouldn't know a hard roll from a Kings Hawaiian. Inconceivable with this many from the NJ, NY, CT you can't get a hard roll - even in the WaWa. They brought the WaWa, but left the hard roll.
Publix tries but it's way too bready. A little too crispy than chewy too... I like when you can press down on a hard roll, it's half an inch thick and the only them thing that comes off is seeds. Theirs almost crumbles and its still way too thick.
I love baseball, but I don't have a shred of athletic ability and my kids don't either. My son is seven and throws a fastball that runs up into the high teens on a good day.
I love baseball, but I don't have a shred of athletic ability and my kids don't either. My son is seven and throws a fastball that runs up into the high teens on a good day.
Scrambled, fried over easy, omelette, poached, soft boiled, hard boiled (including deviled). Sous vide makes a perfect soft boiled egg, great for noodle/broth dishes.
I'll say though it's a tie, nothing beats a good huevos rancheros or frittata. Although down in Florida I do miss a slightly yolky Italian sausage, egg and cheese hard roll sandwich... All we've got down here is bagels...
These fuckers wouldn't know a hard roll from a Kings Hawaiian. Inconceivable with this many from the NJ, NY, CT you can't get a hard roll - even in the WaWa. They brought the WaWa, but left the hard roll.
I think it’s because of the water down in Florida. Plenty of people down there from the NYC area but it’s the lack of resources that impacts the bread, pizza and other nyc area delights. I’ll say this, the Italian food in the West palm beach area is pretty damn good. They’ve gotten better over the last 20 years or so.
RE: RE: RE: Eggs are delicious in any form except raw Â
Scrambled, fried over easy, omelette, poached, soft boiled, hard boiled (including deviled). Sous vide makes a perfect soft boiled egg, great for noodle/broth dishes.
I'll say though it's a tie, nothing beats a good huevos rancheros or frittata. Although down in Florida I do miss a slightly yolky Italian sausage, egg and cheese hard roll sandwich... All we've got down here is bagels...
These fuckers wouldn't know a hard roll from a Kings Hawaiian. Inconceivable with this many from the NJ, NY, CT you can't get a hard roll - even in the WaWa. They brought the WaWa, but left the hard roll.
I think it’s because of the water down in Florida. Plenty of people down there from the NYC area but it’s the lack of resources that impacts the bread, pizza and other nyc area delights. I’ll say this, the Italian food in the West palm beach area is pretty damn good. They’ve gotten better over the last 20 years or so.
My mother and MIL are in Boynton Beach. The only Italian we go to is Mamma Mia's. Do you have something good in West Palm?
RE: Another way, my grandmother made these often... Â
Scrambled, fried over easy, omelette, poached, soft boiled, hard boiled (including deviled). Sous vide makes a perfect soft boiled egg, great for noodle/broth dishes.
I'll say though it's a tie, nothing beats a good huevos rancheros or frittata. Although down in Florida I do miss a slightly yolky Italian sausage, egg and cheese hard roll sandwich... All we've got down here is bagels...
These fuckers wouldn't know a hard roll from a Kings Hawaiian. Inconceivable with this many from the NJ, NY, CT you can't get a hard roll - even in the WaWa. They brought the WaWa, but left the hard roll.
I think it’s because of the water down in Florida. Plenty of people down there from the NYC area but it’s the lack of resources that impacts the bread, pizza and other nyc area delights. I’ll say this, the Italian food in the West palm beach area is pretty damn good. They’ve gotten better over the last 20 years or so.
My mother and MIL are in Boynton Beach. The only Italian we go to is Mamma Mia's. Do you have something good in West Palm?
Depends what you want. I personally have been underwhelmed by some of the "better" Italian places down here in Boca - people love Arturo's, trattoria romana, louie bossis but meh. Casa d angelo I only went to once when my wife took me when we were dating and thats been the best but I also got a veal steak, not pasta. The only semi decent pizza is coal fired, probably to hide the water issue, and it's so overplayed. Now if you want a good deli sandwich, I will say v&s is fucking fantastic.
Ketchup on the side
😋
Yeah I'm one of those guys.
I betcha like the SAWKS and Pats too, don't ya?? ;)
And don't get me started on pork roll/Taylor ham.
You get it.
As long as they aren’t snotty and runny I can eat 50 eggs.
Shakshuka hasn't exactly taken the US by storm...
Yet.
And when will Americans ever appreciate that a Middle Eastern chopped salad is the best side dish accompaniment to almost any egg dish?
Quote:
eggs poached in a Middle-eastern tomato pepper stew
Shakshuka hasn't exactly taken the US by storm...
Yet.
And when will Americans ever appreciate that a Middle Eastern chopped salad is the best side dish accompaniment to almost any egg dish?
After a few link sausages, of course.
Yep, that is great too.
Quote:
In comment 14488693 PEEJ said:
Quote:
eggs poached in a Middle-eastern tomato pepper stew
Shakshuka hasn't exactly taken the US by storm...
Yet.
And when will Americans ever appreciate that a Middle Eastern chopped salad is the best side dish accompaniment to almost any egg dish?
After a few link sausages, of course.
It's starting though. I see it on almost every brunch menu in Asbury Park NJ now. Two years ago it was breakfast tacos. (i am probably exaggerating on the 'every menu' part, but it is pretty common lately)
I also love making a scramble with Mexican Chorizo, Jalapeno, Onion, Tomato & Potatoes. Corn Tortillas, Cotija, and some sort of Bean, and you are all set.
I also love making a scramble with Mexican Chorizo, Jalapeno, Onion, Tomato & Potatoes. Corn Tortillas, Cotija, and some sort of Bean, and you are all set.
I'll take one of those "Cure" Sammie's, but hold the American cheese. Why mess up all those other delightful fatty flavors - bacon, basil mayo, fried oyster - with the blah fat flavor of American cheese?
IMO, it's got to be Gruyere or whatever cheese the French use in a Croque Monseiur....
Quote:
eggs poached in a Middle-eastern tomato pepper stew
Shakshuka hasn't exactly taken the US by storm...
Yet.
And when will Americans ever appreciate that a Middle Eastern chopped salad is the best side dish accompaniment to almost any egg dish?
I have to say it's not my favorite thing. The tomato"stew" is fine I guess, but times I tried it, the eggs seems almost superfluous. I was hoping for them to be the star.
Quote:
We used to make what we called 'The Cure' at a restaurant I worked at. It was an over easy Egg, Bacon, American Cheese, and Fried Oysters, on Ciabatta Bread with Basil Mayo. The cure worked. I guess it could also be called a Hangtown Fry Sandwich.
I also love making a scramble with Mexican Chorizo, Jalapeno, Onion, Tomato & Potatoes. Corn Tortillas, Cotija, and some sort of Bean, and you are all set.
I'll take one of those "Cure" Sammie's, but hold the American cheese. Why mess up all those other delightful fatty flavors - bacon, basil mayo, fried oyster - with the blah fat flavor of American cheese?
IMO, it's got to be Gruyere or whatever cheese the French use in a Croque Monseiur....
Good point. I guess the cheese was just in there, to be honest my I remember the Oysters, Mayo, and Egg Yolk the most. Delicious.
Now the Italians have stolen our Shakshuka and claimed it as their own?
At our house, Eggs in Purgatory were always cooked in a hole cut in the sliced Italian Panelle bread that we called Bun-el. I guess it's an Italian version on toad in a hole.
BlueLou - Sweet Potato, Onion, Poblano & Andouille Scramble.
I'll say though it's a tie, nothing beats a good huevos rancheros or frittata. Although down in Florida I do miss a slightly yolky Italian sausage, egg and cheese hard roll sandwich... All we've got down here is bagels...
I'll say though it's a tie, nothing beats a good huevos rancheros or frittata. Although down in Florida I do miss a slightly yolky Italian sausage, egg and cheese hard roll sandwich... All we've got down here is bagels...
These fuckers wouldn't know a hard roll from a Kings Hawaiian. Inconceivable with this many from the NJ, NY, CT you can't get a hard roll - even in the WaWa. They brought the WaWa, but left the hard roll.
Ironically we had another favorite way tonight for supper. Potatoes & eggs (mixed and fried in a pan together).
Quote:
Scrambled, fried over easy, omelette, poached, soft boiled, hard boiled (including deviled). Sous vide makes a perfect soft boiled egg, great for noodle/broth dishes.
I'll say though it's a tie, nothing beats a good huevos rancheros or frittata. Although down in Florida I do miss a slightly yolky Italian sausage, egg and cheese hard roll sandwich... All we've got down here is bagels...
These fuckers wouldn't know a hard roll from a Kings Hawaiian. Inconceivable with this many from the NJ, NY, CT you can't get a hard roll - even in the WaWa. They brought the WaWa, but left the hard roll.
Publix tries but it's way too bready. A little too crispy than chewy too... I like when you can press down on a hard roll, it's half an inch thick and the only them thing that comes off is seeds. Theirs almost crumbles and its still way too thick.
Butter the bread carve a circle out for the yolk
and grill the eggs over easy so the brad browns ..
;)
When will the oldest be eligible for the MLB draft?
Now with analytics, anything is possible.
You've got 10 years to tweek his delivery!!!!
Yeah I'm one of those guys.
I’m right with ya😀
Quote:
Scrambled, fried over easy, omelette, poached, soft boiled, hard boiled (including deviled). Sous vide makes a perfect soft boiled egg, great for noodle/broth dishes.
I'll say though it's a tie, nothing beats a good huevos rancheros or frittata. Although down in Florida I do miss a slightly yolky Italian sausage, egg and cheese hard roll sandwich... All we've got down here is bagels...
These fuckers wouldn't know a hard roll from a Kings Hawaiian. Inconceivable with this many from the NJ, NY, CT you can't get a hard roll - even in the WaWa. They brought the WaWa, but left the hard roll.
I think it’s because of the water down in Florida. Plenty of people down there from the NYC area but it’s the lack of resources that impacts the bread, pizza and other nyc area delights. I’ll say this, the Italian food in the West palm beach area is pretty damn good. They’ve gotten better over the last 20 years or so.
Quote:
In comment 14490278 jgambrosio said:
Quote:
Scrambled, fried over easy, omelette, poached, soft boiled, hard boiled (including deviled). Sous vide makes a perfect soft boiled egg, great for noodle/broth dishes.
I'll say though it's a tie, nothing beats a good huevos rancheros or frittata. Although down in Florida I do miss a slightly yolky Italian sausage, egg and cheese hard roll sandwich... All we've got down here is bagels...
These fuckers wouldn't know a hard roll from a Kings Hawaiian. Inconceivable with this many from the NJ, NY, CT you can't get a hard roll - even in the WaWa. They brought the WaWa, but left the hard roll.
I think it’s because of the water down in Florida. Plenty of people down there from the NYC area but it’s the lack of resources that impacts the bread, pizza and other nyc area delights. I’ll say this, the Italian food in the West palm beach area is pretty damn good. They’ve gotten better over the last 20 years or so.
My mother and MIL are in Boynton Beach. The only Italian we go to is Mamma Mia's. Do you have something good in West Palm?
From the picture, I assume that's eggs in tomato sauce. I've got a couple of recipes. Is it worth making?
Quote:
In comment 14490289 section125 said:
Quote:
In comment 14490278 jgambrosio said:
Quote:
Scrambled, fried over easy, omelette, poached, soft boiled, hard boiled (including deviled). Sous vide makes a perfect soft boiled egg, great for noodle/broth dishes.
I'll say though it's a tie, nothing beats a good huevos rancheros or frittata. Although down in Florida I do miss a slightly yolky Italian sausage, egg and cheese hard roll sandwich... All we've got down here is bagels...
These fuckers wouldn't know a hard roll from a Kings Hawaiian. Inconceivable with this many from the NJ, NY, CT you can't get a hard roll - even in the WaWa. They brought the WaWa, but left the hard roll.
I think it’s because of the water down in Florida. Plenty of people down there from the NYC area but it’s the lack of resources that impacts the bread, pizza and other nyc area delights. I’ll say this, the Italian food in the West palm beach area is pretty damn good. They’ve gotten better over the last 20 years or so.
My mother and MIL are in Boynton Beach. The only Italian we go to is Mamma Mia's. Do you have something good in West Palm?
Depends what you want. I personally have been underwhelmed by some of the "better" Italian places down here in Boca - people love Arturo's, trattoria romana, louie bossis but meh. Casa d angelo I only went to once when my wife took me when we were dating and thats been the best but I also got a veal steak, not pasta. The only semi decent pizza is coal fired, probably to hide the water issue, and it's so overplayed. Now if you want a good deli sandwich, I will say v&s is fucking fantastic.