Just my usual basic breakfast…
…but that used the last of my bread. Time to start baking, I guess.
14 Likes
Interesting-looking crackers. They’re…crenellated?
Last week my comfort food was potato chips, and they’re all gone now. This week it’s buttered toast with cinnamon-sugar. 
6 Likes
For some reason, when I saw the tomatoes in your pan, I thought they were giant tardigrades. I was going to ask how you raised them to eatin’ size…
Looks like a hell of a breakfast!
10 Likes
Now I’m thinking of slipping “tardigrade farmer” into my CV, just to see if anybody notices.
11 Likes
7 Likes
Dough mixed, baking tomorrow.
8 Likes
Cheese and pickle (chutney)
2 Likes
The festival has been extended! You can post a picture of your edible book to either Instagram or the group Facebook page through Sunday. There are a few already up for inspiration.
2 Likes
Excellent!
3 Likes
No salt & pepper on your egg?
Just joshin’ ya. Looks yummy!
3 Likes
You get nice height with your frittata. I suppose you’ve learned over time exactly how many eggs will properly fill your pan?
And how did you manage to keep the chorizo on its half? Did you add it after 10 minutes of baking, maybe?
5 Likes
I have been considering ordering a full irish from the local o’briens and picking it up.
I usually land in Dublin in the mornings, when I visit, and I take bus from the airport to Lovinspoon or Queen of Tarts for breakfast first thing. It is how I know I am back.
3 Likes
Leftover potatoes from lunch = Bratkartoffeln for supper.
(The little black bits are pepper. I might need a new mill. Yes, I know, Peugeot.)
9 Likes
Thanks - yes, it’s taken some practice to get the number of eggs right, but I now know it’s about a dozen for this pan, give or take a few depending on vegetable density!
The chorizo doesn’t move because there’s no room for it to move - I pretty much fill the pan with vegetables and the quantity of egg is really just enough to bind them all together, so nothing floats or moves about. It’s also mostly cooked slowly on the stove top rather than the oven, but finished under the grill (broiler), which is where it puffs up nicely. I prefer it over the oven only because i get more colour.
7 Likes
Never thought to cook it mostly over the stove first…thanks!
6 Likes
