Breakfast made from Supper

Hokan said:

Today, a great breakfast made almost entirely from leftovers.

Eggs Florentine.

Besides the coffee (PNG mixed-roast from city/full-city/french.
It turned out very well that way.) I had a split, toasted and
buttered English Muffin topped with sauteed spinach and topped
again with bath-cooked eggs.

Wow. It was better than any of the dishes it came from at supper!

The supper that was the source of this goodness:

Menu

* Seeded Batard
* Mixed Spring Greens with Shallot-Mustard vinegarette
* Welch Rabbit
* Sauteed Spinach
* Asparagus with Miso Butter al la Onsen Tamago
* Cranberry Sauce
* Muscat

I'm not sure how you consider this "almost entiredly of leftovers". All
I can see that was leftover was the spinach.

If you had used the vbatard in place of the english muffin, used the
cheese sauce in place of the hollandaise often served on eggs
florentine, I could perhaps see it,. but to me this looks like all that
got used up was the leftover spinach.

I do, however, wholeheartely approve of your veg menu!! Yum!!

Jude said:

Hokan said:

Today, a great breakfast made almost entirely from leftovers.

Eggs Florentine.

Besides the coffee (PNG mixed-roast from city/full-city/french.
It turned out very well that way.) I had a split, toasted and
buttered English Muffin topped with sauteed spinach and topped
again with bath-cooked eggs.

Wow. It was better than any of the dishes it came from at supper!

The supper that was the source of this goodness:

Menu

* Seeded Batard
* Mixed Spring Greens with Shallot-Mustard vinegarette
* Welch Rabbit
* Sauteed Spinach
* Asparagus with Miso Butter al la Onsen Tamago
* Cranberry Sauce
* Muscat

I'm not sure how you consider this "almost entiredly of leftovers". All
I can see that was leftover was the spinach.

If you had used the vbatard in place of the english muffin, used the
cheese sauce in place of the hollandaise often served on eggs
florentine, I could perhaps see it,. but to me this looks like all that
got used up was the leftover spinach.

I do, however, wholeheartely approve of your veg menu!! Yum!!

The only thing not leftovers was the coffee. I suppose I should explain
the dinner menu a bit though.

The English Muffin was from the Welch Rabbit. WB is, basically, cheese
sauce on bread. In this case I used some very nice Cheshire cheese, some
good local beer, some good local butter, and a bit of Woschestershire sauce.

The spinach had been finished with some lemon juice and zest. I was a bit
worried that it would be too [censored], but spending the night in the 'fridge
toned it down.

For several reasons I should not have used the Japanese phrase "Onsen Tamago",
not the least of which is that I don't speak Japanese, but should have said
"bath-cooked eggs". Sorry... So, the eggs came from the asparagus dish.

And there you have it!

Hokan said:

Jude said:

Hokan said:

Today, a great breakfast made almost entirely from leftovers.

Eggs Florentine.

Besides the coffee (PNG mixed-roast from city/full-city/french.
It turned out very well that way.) I had a split, toasted and
buttered English Muffin topped with sauteed spinach and topped
again with bath-cooked eggs.

Wow. It was better than any of the dishes it came from at supper!

The supper that was the source of this goodness:

Menu

* Seeded Batard
* Mixed Spring Greens with Shallot-Mustard vinegarette
* Welch Rabbit
* Sauteed Spinach
* Asparagus with Miso Butter al la Onsen Tamago
* Cranberry Sauce
* Muscat

I'm not sure how you consider this "almost entiredly of leftovers". All
I can see that was leftover was the spinach.

If you had used the vbatard in place of the english muffin, used the
cheese sauce in place of the hollandaise often served on eggs
florentine, I could perhaps see it,. but to me this looks like all that
got used up was the leftover spinach.

I do, however, wholeheartely approve of your veg menu!! Yum!!

The only thing not leftovers was the coffee. I suppose I should explain
the dinner menu a bit though.

The English Muffin was from the Welch Rabbit. WB is, basically, cheese
sauce on bread. In this case I used some very nice Cheshire cheese, some
good local beer, some good local butter, and a bit of Woschestershire sauce.

Yes, I do welsh rarebit as well. but I figured since you served a
batard as well, you didn't serve it over english muffins. In this
low-carb-crazy world, I wasn't sure you'd double up on bread. I often
serve my rarebit sauce over steamed broccoli and sliced tomatoes, with
or without enlish muffins. I've also used it like a fondue, for dipping
good bread, so again i thought the batard might serve that purpose.

Quoted message said:

The spinach had been finished with some lemon juice and zest. I was a bit
worried that it would be too [censored], but spending the night in the 'fridge
toned it down.

For several reasons I should not have used the Japanese phrase "Onsen Tamago",
not the least of which is that I don't speak Japanese, but should have said
"bath-cooked eggs". Sorry... So, the eggs came from the asparagus dish.

I know tamago as the omelet they use for sushi, never heard the phrase
used for other types of eggs. But I would cook my eggs fresh in most
cases; hard-boiled is really all I will use next day. I like my yolks
soft on florentine.

Quoted message said:

And there you have it!

Thanks for the explanation. I'm still pleased to see that other folks
out there cook veg meals - and even for guests!! Sounds like a good
dinner and a delicious breakfast. (I still woulda wanted hollandaise
over the eggs though!)

Jude said:

I know tamago as the omelet they use for sushi, never heard the phrase
used for other types of eggs. But I would cook my eggs fresh in most
cases; hard-boiled is really all I will use next day. I like my yolks
soft on florentine.

These bath-cooked eggs were soft. The white was set but very
soft and the yoke was runny. The egg was almost a sauce by itself!

There was a discussion in this group a few months ago about cooking
eggs this way, part of a larger give-and-take about low-temperature
cooking of things vacuum-packed - sous vide, but Google has failed me.

Hokan said:

Jude said:

I know tamago as the omelet they use for sushi, never heard the phrase
used for other types of eggs. But I would cook my eggs fresh in most
cases; hard-boiled is really all I will use next day. I like my yolks
soft on florentine.

These bath-cooked eggs were soft. The white was set but very
soft and the yoke was runny. The egg was almost a sauce by itself!

How does that work as far as reheating, then? I can't pciture an egg
cooked to soft-set with a runny yolk, cooled,rrefrigerated, then
reheated to wartm enough and still remaining soft. And, I've been
trained in food safety. It kinda sounds like it could be risky as far
as salmonella. Not like soft-set eggs aren't anyways, but reheated food
needs to be cooked to 165 degrees to kill any bacteria that may have
formed in the cooling process, so this sounds doubly risky. Of course,
I;d probably eat it anyways!! lol

Quoted message said:

There was a discussion in this group a few months ago about cooking
eggs this way, part of a larger give-and-take about low-temperature
cooking of things vacuum-packed - sous vide, but Google has failed me.

Jude said:

Hokan said:

These bath-cooked eggs were soft. The white was set but very
soft and the yoke was runny. The egg was almost a sauce by itself!

How does that work as far as reheating, then? I can't pciture an egg
cooked to soft-set with a runny yolk, cooled,rrefrigerated, then
reheated to wartm enough and still remaining soft. And, I've been
trained in food safety. It kinda sounds like it could be risky as far
as salmonella. Not like soft-set eggs aren't anyways, but reheated food
needs to be cooked to 165 degrees to kill any bacteria that may have
formed in the cooling process, so this sounds doubly risky. Of course,
I;d probably eat it anyways!! lol

I hear that salmonella is much more likely to be on the outside of the
egg rather than inside so I decided to take the risk.

My tap water is hot; about 135/f. I put the pre-cooked eggs from the
cooler into a pot of that for about 10 minutes and they were warm enough.