# Breakfast meats **URL:** \ **Category:** Cafe Society\ **Created:** [December 3, 2018, 2:25pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496 "2018-12-03T14:25:52Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![EscAlaMike](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/escalamike/32/4177_2.png) [@EscAlaMike](https://boards.straightdope.com/u/EscAlaMike)\ **Post date:** [December 4, 2018, 3:27pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/41 "2018-12-04T15:27:59Z")
[Conecuh sausage](https://conecuhsausage.com/) is delicious any time of day. Scrapple is not available around here, but I had the privilege of trying some for the first time at a food festival a couple of years ago, and I enjoyed it very much. ---
**Author:** ![lingyi](https://avatars.discourse-cdn.com/v4/letter/l/d2c977/32.png) [@lingyi](https://boards.straightdope.com/u/lingyi)\ **Post date:** [December 4, 2018, 3:49pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/42 "2018-12-04T15:49:33Z")
> [@terentii](#): > > If God had wanted us to be vegetarian or vegan, he wouldn’t have made animals out of meat! 😛 Or make them so delicious! 😛 ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 4, 2018, 4:03pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/43 "2018-12-04T16:03:49Z")
> [@silenus](#): > > Another advantage to SoCal - I have a full service Mexican grocery/butcher just down the block. They make _awesome_ chorizo. The wife doesn’t approve, but I don’t care (much.) Sometimes you just gotta have it. Ditto, but sometimes you want to play around yourself! ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [December 4, 2018, 4:16pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/44 "2018-12-04T16:16:04Z")
> [@lingyi](#): > > Or make them so delicious! 😛 I wonder what the first predator thought after he’d devoured his first victim. “Mmmmmm, boy! Hey, that was good! Gotta try some more species and see what they taste like!” :o ---
**Author:** ![Kron](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kron/32/12444_2.png) [@Kron](https://boards.straightdope.com/u/Kron)\ **Post date:** [December 4, 2018, 4:30pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/45 "2018-12-04T16:30:43Z")
> [@Tamerlane](#): > > Chorizo and eggs is one of the [finest breakfasts in the world](https://www.youtube.com/watch?v=NXrEFp2TOT8) :eek:. It’s deliciously greasetastic! I make a chorizo, egg, cheese, onion and pepper breakfast burrito that my kids and I just love. > [@Tibby](#): > > Corned beef hash: the next best thing to scrapple. Fry it up crispy with a sunny side up egg on top. You won’t be disappointed. One of my all-time favorite breakfasts (egg over-easy though). ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 4, 2018, 5:37pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/46 "2018-12-04T17:37:33Z")
> [@Kron](#): > > One of my all-time favorite breakfasts (egg over-easy though). As a kid, corned beef hash with any type of runny yolk egg (sunny side up or over easy–it really makes no difference to me as long as the yolk is liquid), and some rye toast was my usual order for the rare occasions my parents would take us out for breakfast (usually something like Mother’s Day.) Delicioso. ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [December 4, 2018, 5:40pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/47 "2018-12-04T17:40:25Z")
> [@Maastricht](#): > > There’s loads of vegetarian and vegan breakfast meat choices these days. Bologna, salami, liverwurst…mmm. > > Vegetarian (breakfast) meats seem mainly an European thing for now, ( The International shop only has dinner meats at the moment) but the choice will be much wider soon. Stay tuned! My wife is vegetarian. In America one of the major vegetarian “meats” brands is [Morningstar Farms](https://www.morningstarfarms.com/products.html); their stuff is actually pretty good. They get the texture and seasoning of their “meats” mostly right. An actual meat eater, such as myself, won’t be fooled of course, but I admit they are tasty and I will eat them without complaint. ---
**Author:** ![DesertDog](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/desertdog/32/11503_2.png) [@DesertDog](https://boards.straightdope.com/u/DesertDog)\ **Post date:** [December 4, 2018, 5:56pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/48 "2018-12-04T17:56:11Z")
> [@Ukulele\_Ike](#): > > I had no idea I was being so controversial! > > It’s a matter of taste, of course. I don’t think my system could take that much cumin so far before the cocktail hour. I was gonna take exception to your statement but luckily read through the thread and decided you’d been excoriated enough. I **really** love chorizo and eggs for breakfast. In fact I rarely have any for lunch or dinner. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [December 4, 2018, 6:27pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/49 "2018-12-04T18:27:17Z")
It’s not a cuisine I’m too familiar with but Filipino breakfasts have some interesting meats & fish. [This cite](https://faq.ph/top-favorite-breakfasts-of-filipinos/) seems like a good introduction. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [December 5, 2018, 3:15am UTC](https://boards.straightdope.com/t/breakfast-meats/825496/50 "2018-12-05T03:15:40Z")
> [@DesertDog](#): > > I was gonna take exception to your statement but luckily read through the thread and decided you’d been excoriated enough. I **really** love chorizo and eggs for breakfast. In fact I rarely have any for lunch or dinner. Thank you. I still maintain that cumin and chiles are not meant for breakfast. **Silenus** has a good point, in that I should start drinking earlier. Anyway, I know what to serve you fuckers if you show up at eight AM. ---
**Author:** ![SacFly](https://avatars.discourse-cdn.com/v4/letter/s/9fc348/32.png) [@SacFly](https://boards.straightdope.com/u/SacFly)\ **Post date:** [December 5, 2018, 4:10am UTC](https://boards.straightdope.com/t/breakfast-meats/825496/51 "2018-12-05T04:10:30Z")
I have a bunch of friends from Jersey and find myself there on occasion. I’ve always heard pork roll talked about as part of a breakfast sandwich, not as a side on it’s own. PR, egg, and cheese, salt, pepper, ketchup on a roll is what I order. I think it makes an excellent sandwich, but I wouldn’t order it as a side for fried eggs and home fries. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 5, 2018, 4:32am UTC](https://boards.straightdope.com/t/breakfast-meats/825496/52 "2018-12-05T04:32:26Z")
> [@Ukulele\_Ike](#): > > Thank you. I still maintain that cumin and chiles are not meant for breakfast. > > **Silenus** has a good point, in that I should start drinking earlier. > > Anyway, I know what to serve you fuckers if you show up at eight AM. Have you never had the wonders of shakshuka? Another breakfast food (though eaten at all times of day) that is often focused on chiles and cumin for the spicing. ---
**Author:** ![Maastricht](https://avatars.discourse-cdn.com/v4/letter/m/a88e57/32.png) [@Maastricht](https://boards.straightdope.com/u/Maastricht)\ **Post date:** [December 5, 2018, 6:00pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/53 "2018-12-05T18:00:00Z")
> [@DCnDC](#): > > My wife is vegetarian. In America one of the major vegetarian “meats” brands is [Morningstar Farms](https://www.morningstarfarms.com/products.html); their stuff is actually pretty good. They get the texture and seasoning of their “meats” mostly right. An actual meat eater, such as myself, won’t be fooled of course, but I admit they are tasty and I will eat them without complaint. Excellent! There’s actually a fierce battle going on within the food industry who can get the best meat substitute out on the market, fast. Vivara was the first with plant based steak; [https://www.tesco.com/groceries/en-GB/products/300544698](https://www.tesco.com/groceries/en-GB/products/300544698) but the battle is also on the bread meats. A famous liver wurst brand, Kips, just last month came out with a veggie liverworst, and it is really good. [https://kips.nl/nieuws-liever-kips-vegetarische-leverworst/](https://kips.nl/nieuws-liever-kips-vegetarische-leverworst/) There’s also plant based filet american and chicken sausage. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [December 5, 2018, 6:07pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/54 "2018-12-05T18:07:45Z")
> [@pulykamell](#): > > Have you never had the wonders of shakshuka? Another breakfast food (though eaten at all times of day) that is often focused on chiles and cumin for the spicing. I know it, but I’ve never made it. I might try it as a light supper, but not breakfast. How do you get all the yummy sauce mixed with egg yolk into your belly? Do you toast some pita on the side (with olive oil and za’atar) so you can scoop it up? ---
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [December 5, 2018, 6:29pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/55 "2018-12-05T18:29:14Z")
You serve shakshuka with bread. Here’s a good basic recipe [Shakshuka With Feta Recipe - NYT Cooking](https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta) ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [December 5, 2018, 6:34pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/56 "2018-12-05T18:34:27Z")
What’s “filet American”? Like most foods named after a location, we don’t have anything called that here. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 5, 2018, 7:58pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/57 "2018-12-05T19:58:09Z")
> [@Ukulele\_Ike](#): > > How do you get all the yummy sauce mixed with egg yolk into your belly? Do you toast some pita on the side (with olive oil and za’atar) so you can scoop it up? I just use whatever bread I have around. Preference is for something crusty, substantial, and rustic. It’s one of my go-to breakfasts. Fast, easy to make, delicious, and I find it very satiating for something that is pretty low-calorie (minus the carbs you eat along with it.) I usually make mine with fresh chile peppers in addition to dried chiles, but it’s very much a dish you can improvise around. All this talk of chorizo makes me think a chorizo-tomato base for shakshuka would make a lovely breakfast, too. And, before I google, I’m going to bet I’m not the first person to think of this. _goes off to Google_ [Of course not](https://www.thespruceeats.com/chorizo-shakshuka-4129566). Every. Single. Time. It’s impossible to be original! ---
**Author:** ![Kron](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kron/32/12444_2.png) [@Kron](https://boards.straightdope.com/u/Kron)\ **Post date:** [December 5, 2018, 8:56pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/58 "2018-12-05T20:56:09Z")
> [@pulykamell](#): > > As a kid, corned beef hash with any type of runny yolk egg (sunny side up or over easy–it really makes no difference to me as long as the yolk is liquid), and some rye toast was my usual order for the rare occasions my parents would take us out for breakfast (usually something like Mother’s Day.) Delicioso. It’s my favorite thing about St. Patrick’s Day, because I always make a ton of corned beef, and the next day is homemade hash for breakfast! ---
**Author:** ![Maastricht](https://avatars.discourse-cdn.com/v4/letter/m/a88e57/32.png) [@Maastricht](https://boards.straightdope.com/u/Maastricht)\ **Post date:** [December 5, 2018, 9:50pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/59 "2018-12-05T21:50:54Z")
> [@Chronos](#): > > What’s “filet American”? Like most foods named after a location, we don’t have anything called that here. Yes, that is true, such names are never true. Filet Americain is a bit like steak tartare. It’s a paste of rare meat with mayo or egg. Quite popular on bread here, with a sprinkling of onions. > **[Steak tartare | Regional variations](https://en.wikipedia.org/wiki/Steak_tartare#Regional_variations)** > > Steak tartare is found in many European cuisines. > The Belgian version, filet américain (also known as préparé), is generally made with mayonnaise and seasoned with capers and fresh herbs. It was formerly made of horse meat. It is usually served with french fries. > In the Czech Republic and Slovakia, steak tartare (tatarský biftek) is found in many restaurants. The meat is ground lean sirloin and has a raw egg yolk in a dimple in the middle. The meat can be premixed with herbs and spices, but usu... ---
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [December 5, 2018, 11:13pm UTC](https://boards.straightdope.com/t/breakfast-meats/825496/60 "2018-12-05T23:13:03Z")
> [@pulykamell](#): > > I just use whatever bread I have around. Preference is for something crusty, substantial, and rustic. It’s one of my go-to breakfasts. Fast, easy to make, delicious, and I find it very satiating for something that is pretty low-calorie (minus the carbs you eat along with it.) I usually make mine with fresh chile peppers in addition to dried chiles, but it’s very much a dish you can improvise around. All this talk of chorizo makes me think a chorizo-tomato base for shakshuka would make a lovely breakfast, too. And, before I google, I’m going to bet I’m not the first person to think of this. > > _goes off to Google_ > > [Of course not](https://www.thespruceeats.com/chorizo-shakshuka-4129566). Every. Single. Time. It’s impossible to be original! Try it with duck eggs, it’s amazing. [Previous page](https://boards.straightdope.com/t/breakfast-meats/825496.md?page=2) [Next page](https://boards.straightdope.com/t/breakfast-meats/825496.md?page=4)