A Breakfast Adventure Trivia Quiz

Answer: Denver

The Denver omelette is sometimes also called the Southwest or Western omelette. While there are numerous recipe variations, with additions such as cheese or bacon, the basic omelette consists of just four ingredients (plus salt and pepper).
The Denver omelette does not seem to have a specific history, but it has become a standard addition to most restaurant menus, and a common homemade breakfast dish. Omelettes, and their forerunners, have origins that can be traced back to ancient Persia, but throughout history eggs have been a mainstay in one form or another. One early recipe was for herbolace, a 14th century British recipe that called for eggs and shredded herbs, baked in a buttered dish. As the dish evolved, cheese was added.
The word 'omelette' is thought to have originated in 16th century France.

Answer: True

Home fries, which are also sometimes called cottage fries or house fries, are usually made with white or gold potatoes. Cooked, either peeled or unpeeled, then diced to the desired size, the potatoes are seasoned, then pan-fried in either oil, butter or bacon grease.

The par-cooking, usually in boiling water, shortens the frying time, helps to prevent burning, and improves the texture of the finished product. If diced onions and peppers are added, the dish is called Potatoes O'Brien. Ketchup, butter and/or hot sauce are typical condiments served with the dish.

Answer: Hangtown fry

While there are conflicting tales of the origin of the Hangtown fry, it is historically linked to the California Gold Rush. Invented in the town of Placerville, which was named Hangtown at the time, the ingredients were not available locally, making it a very expensive dish. Ordering a Hangtown fry was a sign that someone had struck it rich, or at least done quite well. Eggs Neptune are similar to Eggs Benedict, but call for crab meat in place of the ham. Kedgeree is a dish of smoked haddock, rice and hard-boiled eggs. And, a breakfast hash usually contains ham or sausage, potatoes, onions and spices.

Answer: scrapple

A rural dish from the mid-eastern United States, scrapple is a pork-cornmeal mush that is cooked to the appropriate consistency, then ladled into loaf pans to 'firm up'. Once firm, it is sliced, then fried until crisp and served with eggs and potatoes.

The dish is often topped with butter, maple syrup, ketchup or applesauce. A unique creation of the Pennsylvania Dutch, it originated as a way to use up the butchering leftovers, and avoid waste. A stratta, or strata, is constructed by layering bread, eggs and cheese - and sometimes onions, meat, spinach or other optional ingredients - in a buttered dish, which is then baked in the oven and served warm or at room temperature.

The basic quiche is a baked egg and cream dish with a bottom crust, although any number of additional ingredients may be included. And, a brunchallta consists of a mixture of steak, scrambled eggs, peppers and other ingredients wrapped in a flour tortilla.

Answer: beef

Also called chicken fried steak or pan fried steak, country fried steak is usually made with a piece of round steak that is dipped in an egg and milk mixture, dredged in flour or breadcrumbs, then pan fried - similar to fried chicken. It is typically served with a milk gravy, although if it is fried, then cooked in gravy, it is termed smothered steak. In place of the round steak, some recipes call for ground round or chuck steak.
The origins of the dish are not clear, but it is thought to have been based on recipes for Wiener Schnitzel brought to America by immigrants.

Answer: corn

Grits are, in essence, simply crushed corn. After crushing, the corn is separated by size, with the finer grains used for cornmeal, and the coarser grains for grits. Some grits are made from hominy, which is a hard-kernel corn that has been soaked in a solution of baking soda, wood ash or lime. The history of grits goes back centuries, to the Native Americans.
The basic preparation of grits involves adding the uncooked grits and salt to boiling water, then cooking for approximately 25 minutes (much less for instant or quick grits). The dish is simple and inexpensive.
Grits can be served in numerous ways, with a variety of add-ins, including cheese, bacon, tomatoes, gravy, shrimp, chicken, ham and other ingredients.

Answer: False

A basic Spanish omelette, which is also known as a Spanish tortilla, is made with eggs, potatoes and onions, and fried in olive oil. There are countless variations throughout Spain, and elsewhere, and it is a staple in restaurants, tapas bars and homes.

While cheese and hot sauce might be added to the recipe, the traditional, or basic, 'tortilla de patatas' is a very straightforward and simple dish. Other additions run the gamut from chorizo to spinach to beans.

Answer: boxty

A boxty is basically a savory potato pancake, pan fried in oil or butter. It is often served on its own, but it can also be 'filled' with stew, vegetables, fish or other ingredients. The recipe can also be used to make boxty dumplings by dropping spoonfuls of the mixture into simmering soups or stews.

The word boxty is Gaelic in origin, where "bac" is a shelf over a "stai," or open fire, where it was originally cooked. Rosti is a Swiss dish which consists of grated potatoes, seasoned and fried. Additional ingredients can be added, such as onion, bacon or cheese. Colcannon is an Irish dish, but it consists of mashed potatoes, shredded cabbage, milk, butter and seasonings. Champ, also an Irish dish, is made with mashed potatoes, green onions, milk and butter.

Answer: Breton galette

A very large, thin, buckwheat pancake or crepe from Brittany, a Breton galette is usually served with various savory fillings. A common way to serve the galette is to spread the crepe batter in the pan, and top with a sunny-side up egg, which cooks on the crepe while it, too, cooks. Ham and fresh cheese is often added. Different ingredients can be used, such as berries, apple slices, spinach or mushrooms, and scrambled eggs can be used instead of sunny-side up eggs.
French toast is made with bread slices dipped in a mixture of milk and egg, and then fried, and served with butter, powdered sugar and syrup. A crempog is a Welsh pancake made with regular self-rising flour, eggs, butter and milk, and served with butter. Tiganites are Greek pancakes made with all-purpose flour, eggs, milk or yoghurt and baking powder.

Answer: black cherries

A traditional clafoutis is made by covering unpitted black cherries with a pancake-style batter, then baking in the oven until browned and puffy around the edges. The reasoning behind leaving the pits in the cherries, is that as the dish bakes, the pits release a delicate almond-like flavor.

A clafoutis can also be made with pitted cherries, but the flavor of the finished dish will be less complex. The baked clafoutis is usually served warm, with powdered sugar, creme fraiche or ice cream. And, while the traditional recipe uses black cherries, other fruits can be used, such as blackberries, apples, plums or peaches - although then the dish is called a flaugnarde.