Our theme for this month's Breakfast Blogging event was "Ethnic Dishes with a Twist", the "twist" being create a breakfast dish from a culture, country, or ethnicity other than your own.
We had a great turn out of folks and variety of dishes. Be sure to check out all of these wonderful foods and their creators' blogs.
Candy of Eat Here Get Gas made:
Norwegian Potato Lefses, a Scandinavian cross between a tortilla and a crepe, to celebrate her Norwegian grandfather's immigration to the States. She says this is a common flatbread that can be used as a general bread but she likes it best for breakfast.
Lisa at Food and Spice serves up:
Shahi Egg, a classic North Indian cheese curry cooked Moghlai-style in a vegetable gravy. Lisa says the recipe she gives is one of many available but that this one is particularly flavorful and time efficient to prepare.
Kevin at Closet Cooking prepared and eats several days a week a traditional Japanese breakfast of green tea, yogurt with berries, fermented soy beans over rice, and miso soup. He gives several miso soup recipes in his post, several of which I personally plan to try.
Mansi, at Fun and Food gives us two breakfast choices: Italian French Toast and Strawberry Colada Smoothie. They both look excellent, the Italian French Toast is especially interesting since it's savory instead of sweet. I'm think breakfast for dinner sounds good, how about you guys?
Nupur at One Hot Stove brings us a Mid- Eastern breakfast platter she enjoys that includes a lovely onion and parsley omelet served with pita bread and "fixin's" on the side.
Asha at Aroma does sweet up nicely with Cinnamon Apple Pancakes, sausages, and savory hashbrowns. I love the way it covers both the sweet and savory tastes.
Susan from Food Blogga also chose to make hotcakes with fruit, only she chose peaches. These hotcakes are made with ricotta, a staple of Australian breakfasts and a recipe from Nigella Lawson.
Nandita of Saffron Trail, who started this event called Weekend Breakfast Blogging brings us Tunisian Farka, a north African spicy breakfast porridge traditionally made from cous cous. This particular farka is made with broken wheat and looks delicious.
Madhuli of My Foodcourt also chooses breakfast from north Africa and decided to "eat like an...Egyptian" with ful medames which is a fava bean dish served with wedges of pita bread and accoutrements. Read to hear about her interesting search for fava beans that ended with red beans but a joyous dish, none the less.
Nags of For the Cook in Me chose chicken sausages, "indianizing" them by serving them in onion gravy and alongside fried potatos and bread. Sounds wonderful and exotic to me.
Sher at What Did You Eat? created a twist on the twist. While thinking about Mexican huevos rancheros, eggs and salsa on tortilla, she decided to spin that into eggs on top of jalapeno corn pancakes with black beans on the side.
Bazu at Where's the Revolution made a delicious breakfast of buckwheat almond pancakes and aren't they pretty? I love the color of the pancakes set on the color of the serving platter. Very appetizing.
Jenni at Milk and Cookies made another interesting flavor choice in the hotcake/pancake arena: coffee hotcakes with rosy red oranges. We have several recipes to choose from now. I have no idea where to begin. They all look fabulous.
Kunika of Sofemimine brings us a beautiful garden vegetable frittata that looks so good to me I'd eat it for any meal of the day.
Mmmmmmm....look at this. Ashwini of Food for Thought gives us bagels with mushrooms and taleggio cheese. I'll definitely be trying this one.
Bee and Jai over at Jugalbandi serve up some gorgeous Thai Black Rice Pudding for breakfast. That black rice is also known as "forbidden" rice makes it even more exotic.
Raaga at The Singing Chef baked up some of the most heavenly fluffy, rich Almond and Raisin muffins for her celebratory weekend. Be sure to drop by and congratulate her.
And for my own contribution, I made Swedish St. Lucia saffron buns with raisins.
Again, I'd like to thank everyone who participating in August's Weekend Blogging Event. I am so impressed with the creativity and enthusiasm everyone showed. We all have lots of great new breakfast recipe ideas.
If I have left anyone out, please know that it was a mistake and if you'll write to me at Marie9949 (at) sbcglobal (dot) net and I'll add you in.
Thank you so much to everyone!
And a late add. Sorry to Brian of Recipes for the Future who got overlooked:
Mexican Baked Eggs
Ingredients: • 8 Eggs • 8 Oz Sour Cream • 2 4 Ounce Cans chopped green chilies (mild or hot) • 1 Cup shredded Monterrey or Colby cheese • 1 1/2 cups diced 1/4" diced ham • 2 TBS Butter • 4 Gratin dishes
Instructions: Butter each gratin dish. Layer the bottoms with diced ham, then chilies, 2-3 dollops of sour cream, and some shredded Jack. Crack 2-eggs for each dish, and pour over sour cream. Continue building layers until everything is used, then spread the remaining shredded Jack cheese on top. Cover each gratin dish with foil, and bake at 350F. for approximately 15-minutes. Remove foil, and bake for another 10 minutes at 350F. These can be assembled a day ahead of time and refrigerated. If they are assembled a day ahead of time and refrigerated, the eggs may take a little longer to fully cook.