BRINNER (brin-er) noun; (1) An evening meal that consists of breakfast menu items. (2) A contraction of the words breakfast and dinner.
Usage: Man, I love having pancakes and bacon for dinner! It’s my favorite brinner!
Origin: I heard it from Matt D. sometime last year (see above usage). I have no idea where he got it from.
One evening, I was rooting around the kitchen looking for ideas on what to make for supper and I was coming up with a complete blank. Out of desperation, I asked Lindz if egg sandwiches were OK. Fortunately, she said yes because we may not have eaten otherwise. She even threw in the idea of using some breakfast patties that we picked up at the store. Of course I had to one up her and found a partial bag of mozzarella that needed to get used and decided to throw that into the mix.
I toasted and buttered some bread, made a couple of over-easy eggs, and fried off the patties. The real stroke of genius (hey, it’s my story and I’ll tell it how I want!) was to pan fry the cheese so that it would melt and get a nice crust on it. Assemble the parts and enjoy with several napkins.
In the latest issue of Cook’s Illustrated (Jan/Feb 2013), they had an article on “Foolproof Soft-Cooked Eggs.” I’ll save the guts of the article for your own perusal (it’s a good read). The gist of the article is that the secret is to steam the eggs rather than boil them.
CI did test batches from one to six eggs, and I cooked two and four egg batches. All of my eggs turned out perfectly. The only word of caution that they give is to make sure that the eggs have no cracks in them. I found out the hard way why. Apparently I didn’t see a hairline crack on one egg and I discovered half of one egg “boiled” out into the pan by the time everything cooked. The rest of the egg was still edible, but half of it was gone.
You can use this method on one to six eggs, from large through jumbo without altering the timing.
Bring a 1/2″ of water to a boil in a medium sized sauce pan over medium-high heat. Gently place the refrigerator temperature eggs into the pan. Cover and cook for exactly 6 1/2 minutes. Remove the cover and run cold water over the eggs for an additional half a minute. Remove the eggs from the pan and serve.
It’s surprisingly easy to peel soft-boiled eggs. Give the broad end a good rap on a hard, flat surface and peel as usual. I recommend a quick rinse to get any random bits of shell off.
These eggs turned out beautifully and like I said, this entertained me for way longer than I would ever care to admit.
I know I dropped the huge teasers of a Rhode Island trip and a new camera. But I’ve been busy with work and making trips up north to make sure Grandma doesn’t go too stir-crazy in the nursing home. In the near future, I’m going to be posting some short blurbs just to keep up the habit, and to shorten my queue. So you’ll have to deal with crappy photos and short rambles. Meh, such is life.
A while back I made myself and Lindz a salad with poached eggs on it. I really enjoyed the combination. So when I had some leftover stuff for a salad and I wanted a snack after work, it seemed like a good time to recreate it.
All that went into the salad was lettuce, sliced almonds, an Asian Sesame dressing, and a poached egg on top. For as simplistic as the ingredients were, it was a very satisfying salad. If you have a Rainbow Foods (grocery store) near you, I highly recommend getting the Roundy’s dressing (it’s the store brand).
So I had some anchovies left over from something or another and have been trying to figure out a way to use them. For lunch today I decided to fry some eggs. And at this point you can probably see where this is going. I opted to try combining the two. I started off with sauteing some onions in butter and about half way through I added a couple of diced fillets of the anchovies. Finally, I cracked in a couple of eggs and cooked them till done. All in all, it was a good combination. The anchovies added a nice earthy/meaty (and slightly fishy) background note to the eggs. Not something that I’m going to do all of the time, but it was definitely worth doing once. Possibly twice.
Was bumping around the web and ran across this:
In the interest of full disclosure I found it here.
Way back in early January, I decided to do an egg bake to use up a bunch of stuff in the fridge. (sensing a theme here?) While it turned out OK, there was a lot of things that I will do differently the next time. First off, making a half batch. A 9 x 13 pan doesn’t sound like a lot of food, but when you eat it for lunch several days straight, it gets a little tiring. Also, I would have mixed the ingredients more instead of layering them. There was a layer of cheese in the middle that basically separated the dish into two halves. I would have much preferred the cheese distributed more randomly instead of a strata layer. Finally, I would have liked to cut down on the amount of peppers and mushrooms that I put in. They overwhelmed the dish and ended up a bit soggy in texture. So if I could figure out a way to get rid of some of their moisture it would be a good thing. Sauteing them would be a logical option, especially for the mushrooms. That way I could get a little extra flavor out of them as well. Thinking about a little bit more, I am concerned the peppers would get mushy from the extra cooking. So I think I would skip that unless I need to get rid of some more moisture for the third time around. Enough griping, on to the recipe! I’ll write it up as I plan on cooking the next time.
- 12 Eggs, beaten
- 4 oz Button Mushrooms, sliced
- 1 1/2 Bell Peppers, medium dice
- 1 1/2 cup shredded Mozzarella Cheese
- 1 1/2 cup shredded Sharp Cheddar Cheese
- 1 large Onion, small dice
- 1 lb Bacon
- 1 Tbs Butter
- 1 Tbs dried Basil
- 1 Tbs dried Oregano
Preheat the oven to 375 degrees F. Fry the bacon and place on a paper towel-lined plate to drain. Chop into 1/2″ strips crosswise. Melt the butter in a skillet over medium heat and saute mushrooms until golden brown, about 4-6 minutes. Place on a paper towel-lined plate to drain. Mix the cheeses together and set aside half of the mixture. In a large bowl, beat the eggs together.
Add the rest of the ingredients in with the eggs and mix thoroughly. Pour the mixture into a 9 x 13 pan and top with the reserved cheese blend.
Place it in the oven for 40-45 minutes or until a knife comes out slightly wet in the center.