In Malaysia, a common breakfast is roti telur + teh tarik which is close to the dark breakfast region. It's like paratha, with an egg, and milk tea.
It is difficult to put milk into food. Why not just drink it? Alternatively, can we drink eggs and flour?
Cheese is another variation for milk. What about grilled cheese and eggs? Or some variation on Mac and Cheese?
You can also consider other dimensions like vegetables and spices. According to this plane, shakshuka is pure egg. Add spices to milk and you have chai. Add eggs to chai and you have cursed eggnog.
It wasn't just an omelette on top of a waffle (and both of them the size of a medium pizza). As you strayed from the edges toward the center it became difficult to see where the waffle ended and the omelette began.
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.
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...
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.
The concept of a 'Dark Breakfast Abyss' in the Breakfast Simplex is hilarious, but it got me thinking—maybe the reason we lack foods in that specific ratio of milk, flour, and eggs isn't because they'd destroy the world, but because they simply don't cook well conceptually. Like, an overly-battered omelette just turns into a gummy mess, not a crepe. It's fascinating how our culinary traditions naturally naturally sort themselves into these distinct mathematical vertices over centuries of trial and error.
If you add baking powder and butter, that dark breakfast recipe is very close to crepes.
My crepe recipe - cook on medium heat pan:
Blend on low: 4 eggs- 3/4 cup whole milk, 1/2 stick of melted butter, and 1/4cup to 1/2 cup plain flower, 1 heaped tbsp of baking powder, 1/2 tsp salt, vanilla optional and to taste
The recipe at the end sounds a lot like the crepes I'd make in college. It was pre-WWW and I had no idea what I was doing but it seemed to work. The one thing I had going for me in college was a Costco membership. 25lb bags of flour, gallons of milk, and flats of eggs.. all cheap. I'd barter with roommates for crepe toppings (sour cream and jelly usually).
French toast isn't plotted because the recipe doesn't customarily start with flour, but if you do plot it it ends up in the lower middle. If you have exceptionally eggy challah, then you might be able to push it into the abyss, but really exceptionally eggy, like 1:1 egg to flour by weight.
That's because such breakfasts are forbidden by the Geneva Convention articles, section 23, subsection 8, paragraph 4. It's not one of the more well known provisions, but it does exist, and nobody wants to break international law.
It is difficult to put milk into food. Why not just drink it? Alternatively, can we drink eggs and flour?
Cheese is another variation for milk. What about grilled cheese and eggs? Or some variation on Mac and Cheese?
You can also consider other dimensions like vegetables and spices. According to this plane, shakshuka is pure egg. Add spices to milk and you have chai. Add eggs to chai and you have cursed eggnog.
https://www.thedeliciouscrescent.com/omelette-stuffed-parath...
https://www.eater.com/2015/1/26/7860903/amanda-cohen-royal-c...
It wasn't just an omelette on top of a waffle (and both of them the size of a medium pizza). As you strayed from the edges toward the center it became difficult to see where the waffle ended and the omelette began.
Such a shame they went out of business.
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.
[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.
My crepe recipe - cook on medium heat pan:
Blend on low: 4 eggs- 3/4 cup whole milk, 1/2 stick of melted butter, and 1/4cup to 1/2 cup plain flower, 1 heaped tbsp of baking powder, 1/2 tsp salt, vanilla optional and to taste
https://en.wikipedia.org/wiki/Deviled_egg
béchamel (roux + milk) + egg yolks + cheese
Fancy projection math is only for after coffee!
Common for visualizing mixtures of three things!
I also get up early and it is often actually dark.