Re: Breakfast for six days

On 12/6/2024 6:58 AM, fos@sdf.org wrote:

On 2024-12-06, D <nospam@example.net> wrote:
 

>
On Thu, 5 Dec 2024, Carol wrote:
>

fos@sdf.org wrote:
>

On 2024-12-03, Carol <cshenk@virginia-beach.com> wrote:

Ed P wrote:

>

This morning I made another dozen breakfast sliders.  My friend

made >> then when I stayed with her a couple of years ago and now I
make them >> a few times a year.
>

The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.

>

Start with a package of the Hawaiian buns.  I butter the pan, then
cut the tops off the buns.  Set the top aside, put the bottoms in

the >> pan.
>

Build with:
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed

>

Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan

>

Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place

>

Melt a bit of butter and brush the but tops.  Sprinkle with either
sesame seeds, course salt, or similar.

>

350 degree oven, about 15 minutes for the egg to set.

>

I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks.  Just nuke them 30

seconds.
>

Sounds good Ed!

>

I make a sort of breakfast biscuit for Don and me at times.  I'll
bake an 8pack 'pop-n-fresh sort' (store brand).  I mix up 8 eggs
then bake them with butter split to 2 frypans (easier to handle 4
in a pan).  Once firm on one side, flip then finish off.  Cut in 4
pieces.  Then top with ham (or another deli meat or bacon).  spread
with Spicy russian dressing (tomato based, not mayo) and munch
away.  put the remaining ones 2 to a baggie and eat next day (30
decond nuke).  Sometimes I add cheese.

>
i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.
>
grease 14" iron skillet
unroll and spread dough evenly on bottom
put in 5 eggs scrambled
add ham and chopped cooked bacon
cover with 3/4 cup ish of shredded cheese
bake at 375F until eggs set and crust is golden, about a half hour
remove from oven and remove from pan
let rest for 5-10 minutes
slice like a pie and enjoy

>
Reminds me, I haven't made a pizza in a while.  Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).

 

So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?

 white pulled pork pizza;
 sauce, recipe is enough for 4-5 12-13 inch pizzas,
 2 cups mayonnaise
1/4 cup cider vinegar
1/2 tbs black pepper
1/2 tbs white sugar
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tbs granulated garlic
  we always have smoked pulled pork in the freeze. i thaw and
brown it in a skillet to reduce moisture content to avoid having
soggy pizza. top a 12-13 inch pizza crust with the pulled pork,
cover it with sauce and bake at 400F until desired doneness.
i've done it in an iron skillet and on a pizza stone. i prefer
using the stone.
 i like a crispy thin-ish dark gold crust, my wife like a thicker
chewy lighter crust. is the beauty of homemade pizza, making
exactly what you like. :)
 

That's a classic Alabama BBQ souse version, is what that is!
https://youtu.be/022gZ-XTzUU
Alabama White Sauce - http://amzn.to/2chkjGN
2 cups mayo
1/2 cup apple cider vinegar
1 tbs black pepper
1 tbs sugar
2 tsp garlic
1 tsp Salt
2 tbs horseradish
Juice from one lemon (3 tbs)
1/2 tbs worcestershire sauce
Good with chicken or pulled pork!