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Thursday, March 04, 2010

breakfast for lunch


I wish I could say I invented the concept of breakfast for lunch but alas I did not, brunch has been around since 1896 if you believe wikipedia. You can read a whole lot more about the origins of brunch right here and its an English word no less that the French refuse to accept so they say 'le grand petit dejeuner' or something like that meaning the 'big little breakfast.' I can tell you right now that it isnt "lupper" and that is a word that never got off the ground.



For me brunch happens when I get going on breakfast too late and I dont feel like preparing lunch foods and a typical brunch for me includes poached eggs.



Poached eggs with grits, extra special grits with provolone cheese, morel mushrooms and morel mushroom "broth" which is the soaking liquid that resulted from rehydrating the mushrooms.



Who can resist good and fresh free range eggs and cheesy grits, throw in some morel mushrooms and I am on a cloud.



This brunch was so good I would even consider it for lupper or even brinner.

25 comments:

Bridgett said...

This looks delicious and hearty with those gorgeous grits. I know my hubby would go for this. Lovely photos as well!

buffalodick said...

Those dried morels are fantastic- but pricey!

merrygourmet said...

This looks wonderful - love the combination of morels, grits, and the eggs.

bunkycooks said...

I love the idea of fussing the grits up with the morels! We pretty much get just plain ole grits or cheese grits here in the South. Looks delicious!

Jenn said...

I posted poached eggs today, too. I've only gotten the hang of cooking them the right way. Definitely a brunch worth making.

Debbie said...

I love poached eggs, but have never had grits. (you can tell I'm from the north, huh?)
but this looks delicious!!

Heff said...

I like "Brinner", or "Brupper" better, but that DOES look damn good !

Bob said...

Mmmm, brunch. I've never actually had grits. I really should.

Kitchen Butterfly said...

lupper...indeed. Looks great. Love the way the eggs look. Need some bread.hmmmm

doggybloggy said...

bridgett: I couldnt stop eating it

buff: I hear you - but boy are they good

merry: its a grit-stravaganza

bunky: plain ol' grits just dont cut it anymore

jenn: poached is so good dont you think?

debbie: its just another version of polenta only not as creamy

heff: lupper and dunch maybe

bob: go for it

doggybloggy said...

kitchen: a little toast would have been nice

dawn said...

earthy mushrooms and eggs ALWAYS go so well together don't they? seriously good looking lunch.

Vickie said...

This looks seriously delicious . . . I'm working up the courage to poach eggs the real way.

My kids used to cheer when I made "brinner" . . . hadn't heard that used in awhile.

lk (Healthy Delicious) said...

that is a beautiful egg, dude

Nutmeg Nanny said...

Mmmmm grits. One of my favorite breakfast foods of all time :)

Joie de vivre said...

Your poached egg is beautiful! I've never been a very talented egg poacher. On Fridays, my son eats "slunch" (a snack lunch) I'm hoping to get that word off the ground.

Christina said...

haha I'm glad you pointed out that brunch comes about b/c breakfast is too late so I don't feel like the only lazy freak! ;)

Ed Schenk said...

breakfast for lunch Whst a wonderful idea! These beautiful photos have me sold.

Kathleen said...

OH Yum!

Gina said...

Can you come over tomorrow and cook breakfast, brunch, brinner, luper, supper, dinner whatever?? as long as an egg or two are involved......

Lea Ann said...

I'm on a cloud just looking at those pictures. I love breakfast foods and especially a perfectly poached egg on about anything.

tasteofbeirut said...

I had grits for the first time (cheese ones) in Vicksburg, Mississipi and it was love at first bite!

Joan Nova said...

Now that's taking grits to a new and creative high. I bet it was delicious. I still haven't used my morels - maybe today.

Congrats on your foodista award and 5 years of blogging.

Rosanne said...

this might be the most delicious looking photo ever... I am primarily Vegan, but if you put this in front of me, I'd dive right in...

Chef Fresco said...

What a great brunch! I would take this over my usual turkey sandwich any day!

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