Monday, June 23, 2008

More Fun Playing with Breakfast Food

What a difference quality eggs make! This post shows three recent breakfasts, all made with Kathy Breychak's incredible Blue Eggs.

Saturday June 14, I awoke to realize that we did not have a scrap of bread in the house. And I was hankering for some Blue Eggs for breakfast. So, how to make them? Matzoh Brei!

Of course, the only proper medium for frying Matzoh Brei is Onion Nyafat.

Onion Flavored Nyafat - #RK01540

Soak matzoh in warm water, lightly beat eggs with salt and pepper and add to drained matzoh, let soak for as long as you can wait, then fry in hot Nyafat. Add salt after frying, and serve with a big glass of ice cold Organic milk or make an Egg Cream (I did, but didn't get a photo of it).

This Matzoh Brei is "pancake" style rather than "scrambled. I think it gets crispier when you let it sit rather than tossing it around incessantly. But there are times I scramble it.


This past weekend, Bob and I enjoyed a number of treats from Cleveland's resident meat maven - Mister Brisket. On Friday, I learned that Mister B had scored some fresh Copper River King Salmon. And at a reasonable price, too (last week, it was well over $30 a pound, this week, it was well under $30).

And of course, once I trundled down to the store (2156 South Taylor Road, Cleveland Heights, OH 44118), I had to get some other goodies from them. So - I loaded up a half pound each of pastrami (best in Cleveland and maybe the world), corned beef, and turkey breast and a package of casing hotdogs.

Saturday morning - Pastrami & Eggs. Knowing how I intended to use it, Mister Brisket sliced the pastrami into thick slices. Add Blue Eggs and a hot pan and . . . magic!

Four Blue Eggs

Pastrami begins to render over a low flame

Now? Not yet.

Now? Yupper!

Lightly Beaten Eggs Poured Over the Meat

And, after a perfect flip:

We served it with Challah and Ghee (and yes, a little ketchup for me).

Sunday, it was the corned beef's turn:

Four Eggs to Start, Again

The Corned Beef was more thinly sliced, and didn't render as much fat as the pastrami had.

Another perfect breakfast. Thanks to Kathy Breychak and the gang at Mister Brisket for providing the ingredients for me to play with!

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