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Beyond Cereal

Alternatives to boring breakfast A collection of recipes, photography and breakfast cooking commentary

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PAGE TITLE
Beyond Cereal | beyondcerealblog.blogspot.com Reviews
<META>
DESCRIPTION
Alternatives to boring breakfast A collection of recipes, photography and breakfast cooking commentary
<META>
KEYWORDS
1 butter
2 1/2 tsp paprika
3 1 dash worstershire
4 fresh ground pepper
5 salt
6 serves two
7 posted by dh
8 1 comments
9 labels corned beef
10 hash
CONTENT
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KEYWORDS ON
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butter,1/2 tsp paprika,1 dash worstershire,fresh ground pepper,salt,serves two,posted by dh,1 comments,labels corned beef,hash,st patricks day,crisper drawer hash,1 carrot julienned,3 eggs,1/2 cup cheddar,olive oil,labels asparagus,carrot,cheddar,potato
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Beyond Cereal | beyondcerealblog.blogspot.com Reviews

https://beyondcerealblog.blogspot.com

Alternatives to boring breakfast A collection of recipes, photography and breakfast cooking commentary

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1

Beyond Cereal: Grits

http://beyondcerealblog.blogspot.com/2008/08/grits.html

Grits are basically cornmeal. Yellow, white, medium grind, course grind, instant, quick and hominey. All can be made into grits. Grits in the South mostly refers to white or hominey grits. You've got your yellow, made from yellow corn, white from white corn and hominey which is made by a process using yellow corn and lye which turns it white. You can make good grits out of any type of medium to course stone grind cornmeal. Mostly the difference is slapping a label that says "GRITS" on cornmeal. Bring the...

2

Beyond Cereal: Cheese Sauce Benedict

http://beyondcerealblog.blogspot.com/2008/07/cheese-sauce-benedict.html

One of the problems with Hollandaise, besides being made almost entirely of egg yolks and butter, is that it's nearly impossible to make just a two person serving and the rest doesn't keep. This recipe instead uses a cheese sauce, which what isn't used will keep and can be reconstituted to make a quick welsh rabbit on bread or pour on vegetables. 2 eggs, poached. 2 slices canadian bacon, cooked. 1 English Muffin, sliced. 1/3 cup chick broth. 1/4 cup milk a little extra. 1/2 cup gruyere cheese, grated.

3

Beyond Cereal: Congee

http://beyondcerealblog.blogspot.com/2008/07/congee.html

Essentially a rice porridge, congee, also frequently called jook, is eaten under many different names and variations throughout South-East Asia and is often served for breakfast. In China it is zuk. In Japan, kayu or shiragayu. In Korea, juk or chuk. In India, ganji. In Vietnam, cháo. In Indonesia, bubur. I've also tried scrambled eggs and finely chopped onions. I've also made a chicken, shitake mushrooms and green onions congee. 1/2 Cup washed long grain white rice. 1 cup ham diced. 2 green onions diced.

4

Beyond Cereal: Canadian Bacon Egg White Frittata

http://beyondcerealblog.blogspot.com/2008/07/canadian-bacon-egg-white-frittata.html

Canadian Bacon Egg White Frittata. 1 oz canadian bacon, julienned. 1/2 shallot, minced. 1 large handful spinach, rough chopped. 1/4 cup cheddar cheese, grated. 2 tsp olive oil. Subscribe to: Post Comments (Atom). Chili and Egg Polenta. Corned Beef Hash 2.0. Creamed Chipped Beef on Toast. Ham, Swiss and Mushroom Crêpe.

5

Beyond Cereal: Croque Provençal

http://beyondcerealblog.blogspot.com/2008/07/croque-provenal.html

4 slices artisan bread sliced thick. 4 tomato 1/4 inch thick slices. 4 slices Gruyère or good quality Swiss cheese sliced thin. Toast the bread under the broiler in the oven until both sides are golden brown. Remove and place on cookie sheet. Top with tomato and pinch of salt to each slice. Top the tomato with the cheese and bake in 450 degree oven for 10 minutes or until cheese is thoroughly melted. Sprinkle the melted cheese with lemon pepper. Plate two each with a small green salad.

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