[noduerme]

Haha. I'd suggest that what's missing in the um "latent space" here, is that the triangle should be a pentagon involving some form of bacon/sausage, and some form of potato.

This cracked me up, because I had a fantastic dream the other night where I had a tour through a donut factory. But the best thing I had (in the dream) was something I'd never tried before, never seen, and which I intend to make at the earliest opportunity. It was slightly salty french fries, buttered and coated in sugar and cinnamon, like cinnamon toast. Bang on. Makes a lot of sense too, if you think about it. Definitely would fit in the "dark breakfast" polygon.

[edit] the potato and bacon theory also comes from what ends up deliciously mixed on your plate at the end, which along with syrup and ketchup is also an integral part of any egg/flour/milk breakfast.

[ekidd]

> It was slightly salty french fries, buttered and coated in sugar and cinnamon, like cinnamon toast. Bang on. Makes a lot of sense too, if you think about it.

The closest existing food I know to this are churros, which can be truly excellent when made well. In places like Barcelona, they dip them in chocolate sauce.

I support your experiments in potato-based churro analogs!

[noduerme]

Speaking of Spanish food and sweetened french fries, I think berenjenas with miel de caña are a truly underrated breakfast competitor. And Spanish tortilla is also sort of a dark breakfast food... I make them to keep in the fridge. Although... heh. My fav thing to eat in Spain for breakfast are the small clams called almejas, sauteed in Manzanilla, with some crusty bread to soak up the boozy clam juice. Tragically, I became allergic to clams when I lived there.

[kfarr]

Yeah meat is another dimension, as is potato. So we're up to 4 dimensional breakfast latent space. I hate to think what's in the dark breakfast black hole of that 4 dimensional latent space...

[noduerme]

I feel like there's a lot of unexplored area in the carb-soaked-in-egg category that French Toast fits into. The major analogues being chiliqiles and matzoh brie. I recently did something like french toast bites where I cubed some sourdough bread, soaked it with egg and fried it up with small pieces of bacon mixed in. But what if you did that with a glazed donut? Or a waffle?

[edit] just also why this post touched my heart - I think form is as important as ingredients whenever you're dealing with relatively few ingredients. I have a breakfast I particularly love making that's just hash browns, egg and cheese. But the trick is, you griddle the hash browns, then flip them and smash them on griddled cheese, then crack an egg on top while the cheese fries and flip the whole thing again. The result is a crispy potato pancake where one side is fried cheese and the other is embedded fried egg. The same 3 ingredients, but it can be held in hand and it's got the perfect balance in each bite.

[deinonychus]

you can just french toast anything you have laying around in your fridge or kitchen. they can't stop you.

https://www.youtube.com/watch?v=hB42iztkzVQ

i've done the french toast pizza and it wasn't bad. not sure if it was worth the effort. maybe there's an ideal type of pizza or combo of toppings that makes this spectacular. either way it's worth trying once just to say you did.

[mylifeandtimes]

so, a pentagon, you say. hmmm. Yes, or more properly a pentacle, a protective glyph around the sacred meal.

yes, a much better vector space. Thank you, Noduerme, you are one of the faithful.

[dnpls]

Isn't a basic soufflé gonna fall somewhere in the dark breakfast territory?

[heeen2]

theres a japanese recipe for fried sweet potatoes with brown sugar/caramel sauce

https://www.okonomikitchen.com/daigaku-imo-japanese-candied-...

[tenthirtyam]

I'd add oil as another dimension - sunflower oil, olive oil, butter, lard, whatever.