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Breakfast

savory breakfasts

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savory breakfasts

Pat Hammond | Dec 1, 1999 02:05 PM

In the most recent issue of John and Matt Thorne's newsletter, Simple Cooking, John had a long piece about his search for special savory breakfast dishes. One of my long ago faves is good old creamed chipped beef on toast or biscuit (SOS or SOB, as we used to say). I used the dried beef by Armour that comes in the little glass jars (great as juice glasses, btw), soak in hot water to take some of the salt out, drain and chop very finely. Fold into a good white sauce spiked with some cayenne and serve over your choice of conveyance. Definitely comfort food on a cold morning or to tempt a child who is recovering from tummy troubles (without the cayenne, in that case). I haven't looked for that jarred beef in quite a while. Is it still out there?

John Thorne always makes me homesick for a home I probably never even had and then I get nostalgic. Who else to share it with than my long-suffering fellow chow mates?

Does anyone else have a good breakfast memory? Breakfast is way up there on my list of favorite meals to eat and prepare. pat

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