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The Hunt for Dark Breakfast

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Re: The Hunt for Dark Breakfast

#32

Post by darth_avocado »

muzani wrote: post #24

In Malaysia, a common breakfast is roti telur + teh tarik which is close to the dark breakfast region. It's like paratha, with an egg, and milk tea. It is difficult to put milk into food. Why not just drink it? Alternatively, can we drink eggs and flour? Cheese is another variation for milk. What about grilled cheese and eggs? Or some variation on Mac and Cheese? You can also consider other dimensions like vegetables…

Egg paratha is a common Indian dish. The dough can be made with flour and water, but is traditionally made with flour and milk.

https://www.thedeliciouscrescent.com/omelette-stuffed-parath...

Re: The Hunt for Dark Breakfast

#33

Post by kijin »

kazinator wrote: post #6
kibwen wrote: post #2

I suggest that the forbidden breakfast is tantamount to an eggs benedict, but with the hollandaise sauce replaced by a roux.

If it's forbidden, it is rather "eggs interdict".

The eggs had better be deviled, too.

https://en.wikipedia.org/wiki/Deviled_egg

Re: The Hunt for Dark Breakfast

#34

Post by noduerme »

kfarr wrote: post #20
noduerme wrote: post #12

Haha. I'd suggest that what's missing in the um "latent space" here, is that the triangle should be a pentagon involving some form of bacon/sausage, and some form of potato. This cracked me up, because I had a fantastic dream the other night where I had a tour through a donut factory. But the best thing I had (in the dream) was something I'd never tried before, never seen, and which I intend to make at the earliest o…

Yeah meat is another dimension, as is potato. So we're up to 4 dimensional breakfast latent space. I hate to think what's in the dark breakfast black hole of that 4 dimensional latent space...

I feel like there's a lot of unexplored area in the carb-soaked-in-egg category that French Toast fits into. The major analogues being chiliqiles and matzoh brie. I recently did something like french toast bites where I cubed some sourdough bread, soaked it with egg and fried it up with small pieces of bacon mixed in. But what if you did that with a glazed donut? Or a waffle?

[edit] just also why this post touched my heart - I think form is as important as ingredients whenever you're dealing with relatively few ingredients. I have a breakfast I particularly love making that's just hash browns, egg and cheese. But the trick is, you griddle the hash browns, then flip them and smash them on griddled cheese, then crack an egg on top while the cheese fries and flip the whole thing again. The result is a crispy potato pancake where one side is fried cheese and the other is embedded fried egg. The same 3 ingredients, but it can be held in hand and it's got the perfect balance in each bite.

Re: The Hunt for Dark Breakfast

#38

Post by Nursie »

abakker wrote: post #9

If you add baking powder and butter, that dark breakfast recipe is very close to crepes. My crepe recipe - cook on medium heat pan: Blend on low: 4 eggs- 3/4 cup whole milk, 1/2 stick of melted butter, and 1/4cup to 1/2 cup plain flower, 1 heaped tbsp of baking powder, 1/2 tsp salt, vanilla optional and to taste

Interesting, we could add in an 'arm' from the pancake local group, heading out from American pancakes, via traditional English pancakes (approx 1 cup of whole milk, 2 eggs, 3/4 cup of flour) to Crepes.

I guess the only difficulty there is we English don't eat those for breakfast, and really only make them on one day of the year. Which I missed this year!

Dammit, we're going to be having a belated pancake day here soon...

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