Breakfast!

We had a summer place near Rehobeth Beach in Delaware growing up (don't be impressed, it was a double-wide about 15 minutes from the beach). Near the boardwalk there was a crepe stand run by a couple of french girls. They did a lemon juice/powdered sugar crepe that I still remember. Incredibly good!
 
Boone said:
We had a summer place near Rehobeth Beach in Delaware growing up (don't be impressed, it was a double-wide about 15 minutes from the beach). Near the boardwalk there was a crepe stand run by a couple of french girls. They did a lemon juice/powdered sugar crepe that I still remember. Incredibly good!
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Me, too. Small world. The biggest benefit was access to the Assawoman Bay and a live box in the canal to store the crabs we accumulated.
 
We did a shit ton of clamming and crabbing in the ‘bay’ down across from Dewey and Bethany beaches
 
Crepes. The days when Haute French cooking ruled.
 
Love me some Eastern Shore. I miss it from time to time. I will miss it more when I move to the DR.

About a year and a half ago I paid for the entire family to get together down in Rehoboth at an AirBb. Son and girlfriend from Brooklyn daughter and boyfriend from Tel Aviv brother from Atlanta mother in Baltimore and me in Miami. Great times.

One night I bought about a bushel of extra jumbos and we only ate half of them. My daughter and my son's girlfriend (who is from Maryland) picked all of their remaining crab meat the next morning with coffee. Than we were eating huge crab stuffed omelets. We also had enough left over to make crab salad for sandwiches or open-faced on English muffins for lunch. Great times!

I told them we should do this every year. And I told my brother next year it's your turn to set it up. It never happened. :(
 
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Boone said:
We had a summer place near Rehobeth Beach in Delaware growing up (don't be impressed, it was a double-wide about 15 minutes from the beach). Near the boardwalk there was a crepe stand run by a couple of french girls. They did a lemon juice/powdered sugar crepe that I still remember. Incredibly good!
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Do you remember the French girls or the crepes? :p

I personally don’t like powdered sugar. Like on anything ever. Maybe it’s just because I find it messy and don’t like it.

But what I will do is make a butter/lemon mixture, pour that on a crepe and then sprinkle with just regular sugar. You get a sweet and sour flavor + the richness of the butter. It’s outstanding and super simple. Also a lot less work than a strawberry and Nutella crepe which my kids like.
 
I don't eat breakfast anymore but when I do, we'll make crepes and omelette. I don't have any pictures yet of that but mine is real close to what you get at Bayside Skillet in Ocean City.

I do the omelette and the wife does the crepes. I'll have to get some pics posted the next time.
 
A rare weekday breakfast, (it's usually cereal, yogurt or grits) and Mark The Homer , those presses really come in handy!

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My wife wanted eggs with avocado since we had ripe avocados on hand.

Toasted two halves of the Bay English Muffins. These are made by Bimbo Bakery in PA, the same bakery that makes the burger buns at Sunshine, and also the same bakery that makes the buns the local Burger Kings use for their Whopper (not available in grocery stores). I got these Bay English Muffins at Boarman's Market in Highland. We both agree these English muffins have an edge on the Thomas' English Muffins.

Fried up some smoked bacon on the Chud Press.

Toasted the muffins, buttered, added crisp bacon, added sliced avocado, spritzed with extra virgin olive oil, salted, added nice squirt of fresh lemon, added toasted sesame seeds, added just a few red pepper flakes, added gently fried sunny side up egg, salt, black pepper, toasted sesame seeds, red pepper flakes. Extra avocado on the side.

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Edit: We saw Bay English Muffins in at Giant last weekend. Who knew? They are in the refrigerated section. You should try them.
 
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With all the recent softshell talk, how could I not order softshell Benedict?
 

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World famous MTH french toast. Made with a thick egg batter, crusty outside, piping hot, with butter & cinnamon. Check that griddle out! Commercial cast aluminum, three-eighths inch thick, no hot spots, no cool spots. They don't make 'em like that anymore. It has seen many-a-tailgate. If you study the far handle, you can see it's bent because I ran over it with my truck. Travis was supposed to have my back but he was on the sidewalk runnin' his yapper.

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I usually buy Texas toast bread because it makes two of my favorite things awesomely...grilled cheese and French toast. (And for some reason, seems to last longer, kinda like lactose-free milk.)
 
We visit a certain place for brunch on Sundays, I always get the Benedict...they're doing it with salmon now, it changes meats seasonally
They have these ahi tuna nachos that we have for an app, then split the other stuff. Bartender is fabulous, gives my friend the remote to the TV, so we're usually on an F1 or Indy race wherever they're happening.
 
Chris said:
Eggs Benny is my jam. 😋
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Way back in the 90s when I worked at Applebee's, our Hollandaise was canned by Knorr, and it was good. Then they started the packets, and now you can't find it at all. I don't want to go through all the homemade drama.
 
Chris said:
I use the Knorr packets. I don’t make it often…probably best that I don’t.
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It's decent, but I can't find it near me, and I don't drive all over northeast ATL looking for something. Brunch on Sunday is good enough.
 
 
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