I was very excited to see Serious Eats do a post on Japanese breakfast, which I make very regularly and love. I decided to try their salted salmon. Fun to make, loved the texture, but definitely salty.
I make scrambled eggs more often than not. My go-to technique right now: scramble eggs ahead of time with salt, let set ten minutes before cooking (got this technique from The Food Lab), cook in a little bit of ghee. But I’ve been digging these two add-ins lately: Everything Bagel seasoning and leftover pimento cheese. The former is pictured here with some toast with the same seasoning and cream cheese.
My sister and I used to make this for breakfast as kids. We basically thought we “invented” brown sauce and thought we were quite clever.
Have made this for breakfast a couple of times during Low Carb January and am really enjoying it. Recipe from Nom Nom Paleo.