Serrano omelet, buffalo cheese, broccoli, mushroom, avocado, and tomato.

There is an entire avocado and a whole tomato on this plate and a whole serrano chile inside the omelet. 

I wanted serrano chile pieces suspended in egg but not so fluffed up as soufflé. For some reason hot peppers do not seem to go with fluffy sponge-like food. It needs to be heavier more dense and substantial, I thought.

Only two button mushrooms and two broccoli branches singed on the cut side in butter and doused to steam with wine. 

The small pieces of buffalo cheese, whatever type that is, very melty, add a deep and rich somewhat wild swampy bovinae flavor and a bit off for this American palate as aged beef tastes off when you first have it and you sense by the taste and not just by name that the bos behind it is quite large a beast and you realize why this might be so expensive. Have you ever tried to milk a water buffalo? I imagine you don't get as much as those cows engineered for stupendous milk production. And I imagine they are not quite so cooperative. But I do not know. 

It is a breakfast with no toast, no jam, no doughnut, no coffee, a very different breakfast and I like it.

Mortadella and avocado on Denver sourdough bread

 

Avocado, iceberg salad, blu cheese dressing

I've been thinking about this since half an avocado ago. The unused avocado half was rubbed with lemon and reserved cold inside a sandwich bag.

Last of the red beet salad made previously included here, Boy, that was good and the remainder kept quite a while. Now it is gone. Those roasted beets with sweet/sour pickled onion are worth having around. 

Blu cheese is made from regular mayonnaise, heavy cream, blu cheese, BOOM, done. This adds crumbled blu cheese the remainder of homemade ranch dressing made previously that incorporates the same things with sour cream. So two separate previous salads enlivened for this.  

Scrambled eggs on toasted croutons, avocado and tomato, bacon

The most important thing is prevent the eggs from overcooking. 

Says chef Ramsay in this excellent video of his showing how to whisk cold butter into eggs on and off the heat. He does not say this but he is making a sauce. 

The curd in scrambled eggs is the fail in sauce.

Different parts of egg, two types of white and the yolk, various proteins, denature at different temperatures ranging from 145℉ to 180℉. You'll notice below boiling water temperature. Prolonged cooking at boiling water temperature causes molecule strands to tighten and squeeze out water and they keep squeezing and squeezing until all the water is out, in a small pot like this the water evaporates, in a larger pot with greater volume the water separates.

Shrimp and grits, ham, avocado, egg

Salad; trout, corn, avocado, penne, pecans, mayonnaise-cream dressing

Mango, avocado, salsa, summer corn

Corn on the cob segments fried in pan with butter without so much care for appearances and steamed up in there with water and a lid on it to make sure that it is cooked through, avocado split open and drizzled with lime to keep it green, its dullness shielding the pinprick heat of its mango salsa filling and topping prepared with serrano chile pepper and fresh cucumber and little bit of iceberg lettuce. 

"Waiter, stop. You make that sound perfect. I'll have that. How is that done, anyway?"

"Sir, simple enough, but it would be faster and easier to show you by Vulcan style mind-meld." 

"Does that hurt?"

"No, Sir, it does not hurt."

"Bring it." 

"Very well, Sir, please brace yourself." 

"Sir, are you okay?"

"Yeah. That was awesome."