my breakfast recipes

breakfast_readme.md

fluffy_buttermilk_pancakes.txt

I like this recipe because it nails the bready fluffy butter milk pancakes. Make sure your stuff is room temperature so you don't resolidify your butter on mixing

runny_egg_and_meat_sandwichrecipe.txt

You can use something other than mustard for this. I've been using Trader Joe's Chili Onion Crunch in combination with mayo and mustard.

fluffy_buttermilk_pancakes.md

• 240g all purpose flour
• 450g nuttermilk (room temp)
• 4 tbsp white sugar
• 3 tbsp melted butter
• 1 1/4 tsp kosher salt
• 2 eggs (room temp)
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 1 tbsp vanilla extract

1. combine dry, combine wet, combine wet into dry, clumps okay
2. wait for 30 mins for buttermilk magic
3. cook on medium low (350-375) using 1/3 measuring cup to pour on pan with
4. put leftovers on cooling rack until slightly cool
5. move to fridge to cool for 15 mins then to plastic bag with paper towels for storage

pan_fried_potatoes.md

Papas para el desayuno de Ben

Total Time: 20-30 mins

• Equipment:

  • medium frying pan WITH LID [0] (bigger if cooking for two at once)
  • spatula - the flatter and wider the better

• Ingredients:

  • red potatoes (not the petite ones) - about 3 per person [1]
  • vegetable oil [2]
  • lawry's seasoning salt
  • large red onion - 1/4 of the onion per person

• Step 1:

  • Dice your potatoes into large pieces, I usually slice it into 3 parts length wise, then dice by cutting 3x3, prefering larger pieces over small
  • Heat pan to medium high heat, add vegetable oil (about 1-2mm, enough to get a fry)
  • When oil shimmers, add potatoes, getting them as flat as possible for maximum fry
  • shake lawry's over potatoes then put on lid

• Step(s) 2:

  • Dice your onion into large pieces (1/2 inch or more depending on preference)
  • Flip potatoes after about 8-10 minutes, only flip some and see if they've browned, if they have, flip the rest, then reduce heat slightly and reapply lid [3]

• Step(s) 3

  • (same as previous step) Flip potatoes after about 3-5 minutes, only flip some and see if they've browned, if they have, flip the rest, then reduce heat slightly and reapply lid
  • Grab a fork and pluck out a thick potato, taste to check softness [4] and salt

• Step(s) 4:

  • Sprinkle the onions over the top of the potatoes and close the lid, letting them sweat onto the potatoes for 3-5 minutes
  • Flip the potatoes and onions, the onions at this point should be translucent, taste a potato to check for softness and salt
  • If the potatoes seem soft enough, remove the lid, turn the heat up slightly, and start flipping every minute or so [5][6]

• Optional Steps:

  • After removing from heat, squeeze 1/4 of lime per 3 potatoes (go easy, taste before adding more)
  • Top with creamy jalapeno sauce (see recipe here)

• Notes:

  • [0] Can use tin foil or a baking sheet as a lid
  • [1] When picking red potatoes at the store, look for tight, smooth skin. Wrinkled potatoes can be rotten.
  • [2] I've experimented with using a blend of olive oil and vegetable oil, cannot tell a different in flavor
  • [3] If you don't reduce the heat after the first flip, the potatoes that you don't get flipped will burn
  • [4] Checking for softness will give you an idea of how much longer to cook, the listed times in this recipe should not be followed exactly. Not all stoves are the same
  • [5] We're looking to get a nice golden brown color on the potatoes, and a bit more of a fry on the onions, be careful about overcooking the onions, you want then to remain crispy, not mooshy
  • [6] Enough of the oil should have been absorbed to allow for fancy restaurant flipping

runny_egg_and_meat_sandwichrecipe.md

Total Time: 10 mins

• Equipment:

  • medium frying pan with lid (bigger if cooking two at once)
  • toaster
  • spatula - the flatter and wider the better

• Optional Equipment:

  • IR thermometer for checking pan temperature

• Ingredients:

  • meat - canadian bacon, deli meat, sausage, whatever really
  • bread - ciabata works best, but really any bread will work
  • eggs - we've tried really expensive and really cheap and can't tell a difference
  • cheese - medium cheddar seems to crisp up really well
  • mayo - duke's is the best
  • dijon - the big seedy stuff
  • kosher salt
  • pepper
  • oil - vegetable is fine, we've been using trader joe's spanish olive oil spray

• Step 1:

  • begin toasting bread and heat the frying pan to medium (350F~) [1]

• Step(s) 2:

  • add oil to pan to prevent sticking [2]
  • lay in your meat, cook until crispy on one side [3][4] ()
  • flip the meat and overlap different pieces to where it fits the shape of your bread [5]
  • lay cheese ontop of the meat and put the lid on

• Step(s) 3a: (start this as soon as you put the lid on the pan to melt the cheese on the meat) [6]

  • add a generous amount of mayo to each side of the bread (do not spread it out yet)
  • add about a pinky finger's tip worth of dijon to the mayo on each side [7]
  • stir the dijon into the mayo before spreading over the bread, this gives it good distribution
  • cook until cheese starts to bubble (this gives it a good crisp)
  • set the meat and cheese on the bottom bun, use the spoon/knife you used to spread mayo to help remove the meat+cheese off the spatula

• Step 3b:

  • remove the meat and cheese and lay it on the bottom bun

• Step(s) 4:

  • crack and egg into the pan [8]
  • sprinkle on generous small pinches of salt and a good crack of pepper
  • place the lid onto the egg when you see most of the whites go from translucent to opaque
  • remove the egg when you see the yolk start to turn a little white [9]
  • place the egg ontop of the meat and cheese, open the yolk and spread the yolk out evenly
  • put on the top bun and let it sit for a couple minutes [10]

• Notes:

  • [1] timing is important with this recipe - you want to have your bread toasted right when you put the meat on, the bread needs to be cool enough to not "cook" the mayo (turns a little translucent)
  • [2] do not attempt this without oil, your stuff will stick like crazy and it will be miserable
  • [3] if you have a big piece of meat, make sure to tear it in a way to where it will fit on your sandwich, overlap the pieces prior to topping with cheese so it fits on the bread
  • [4] be aware you can overcook your meat, but it's really hard, the meat and cheese doesn't supply as much of the flavor as it does umami, so a little crispy is alright
  • [5] it's not very important to get all parts of the flipped meat crispy
  • [6] the goal is to get all your spreads on right before the meat and cheese finishes cooking, remember timing is important, this recipe has kind of a flow
  • [7] be very careful with the dijon, too much can overpower
  • [8] your pan can get really hot (450F+) while cooking the meat and cheese, consider turning it down to medium low when you add the egg
  • [9] we've realized that the runnier the egg, the better it is, to each his own
  • [10] optional, but you want the egg yolk to cool and congeal for just a little bit, this prevents it from running out as badly when you pick up the sandwich for a bite