Hmm... actually... that sounds good...

Since you're baking it, you could use canned tomatos if they were still sorta firm, like, say, plum tomatoes, and just bake it for less time, right?

When you say two cups cheeze and mayo, that's two cups combined, i.e. one cup of each, or is it two cups of each?

Probably lots of cheeze types could work... but... got any recommends? I'm thinking that pre-shredded four-cheeze blend that's sold as the "secret Italian recipe" would be on target, right?

I'm not sure about the tomatos - we've only used the garden variety ones but I would think that firm ones would suffice. Make sure you brown the pie crust in the oven for about five minutes and then add the sliced tomatos. Mix one cup cheddar, one cup mozzarella and one cup mayo all together. Or you could use the cheese blend. In lieu of that, if you wanted an Italian flavor, you could add some basil to the pie. Some people add bacon too.

Or if you want the super rich one, which is even more incredibly delicious, but will shorten your life, substitute half and half or cream for the milk, and use regular eggs. The French bread needs to be a day old, so it can dry out a little and soak up the cream better. And if you have left overs, well, make bread pudding out of it!. And of course, cover it with "Sauce Anglais" In Hawaii, the Kakaako Kitchen serves bread pudding made this way.

Well if you eat this for breakfast, and do not want to die of a heart attack at age 40, then for lunch or dinner, I recommend you eat something with no fat, such as oatmeal with banana made with a lot of water. You cook it all together, and the banana breaks apart and becomes very sweet. It is easily made in the microwave, and I eat it all the time, usually for breakfast, but if I had the above, then I would have this for dinner.

http://recipegal.com/desserts/SauceAnglaise.htm

I've eaten more Dim Sum than is knowable, but... I dunno... isn't it more like for brunch? You are totally right about the convinience. Where I live there's a gigillion Dim Dum places around, and I lost count of how many times I've bumbled around until I fell into a chair at one place or another and started pointing dishes off the cart, but still... it always seemed more like brunch food.

Hmm...

You could call it brunch, but some places serve it quite early, and doesn't breakfast refer to the time it is served? Most restaurants don't serve lunch or dinner food until the appropriate times. I guess this is a cultural thing, that breakfast has to consist of sweet things and include cereal and toast, and if it is a fancy one, maybe steak and eggs. I am an American Born Chinese (ABC) so, I have to admit that I grew up with cereal and milk and have lost some of my rich heritage. However, when going over to other homes, this is not what Chinese people typically serve for breakfast at home, it is for going out to eat with friends and family, and usually for brunch. When at home, it is my experience that a less assimilated family serves jook, (shi fan), congee, which is rice cooked with a lot of water until very soft (softer than risotto). Condiments are then added to it, such as raw fish to cook inside the hot rice, sprinkled with spring onion, or other bits of left over meat. Or, the rice can be cooked overnight in a crock pot, or however much time is necessary (I'm not sure it is for the whole night, many crockpots have timers), with beans and other dried incredients, which take time to cook. All kinds of beans, ginkgo seeds, lotus root, dried scallops or oysters, pork and chicken bones, dried tofu, egg, dried salted vegetables, give it much more flavor, body and texture. Ancient eggs (thousand year old eggs), are also possible to mix in, although the strong ammonia odor is probably not agreeable to the Western palate.

Here is a link to a page on Chinese breakfast, when I searched under the term: Chinese cruller: http://chinesefood.about.com/library/weekly/aa100499.htm These cruellers are often served with the congee served during breakfast times, and they are sort of like chewy donuts. I don't eat them very often because they have a lot of fat. They are not sweet, but slightly salty. As the article mentions, the jook serves as a source of water for the body, as juice is not readily available. Personally, I find it easier to prepare the banana oatmeal I mention above. It takes only 2.5 minutes to prepare, and to be efficient, I actually prepare mine in a glass measuring cup, so I know how much water I am using. I use 2 cups of water, and a heaping 1/3 cup measuring spoon of oatmeal, plus one banana. Since I personally live on the border of Chinatown, I can obtain bananas for very cheap, at least for Hawaii, because you can buy them here at various stages of ripeness. The ones that are going to go bad in a day out in the open is what I buy, for like .$29 a pound, and then I put them immediately in the refrigerator. The vegetable and fruit stands must get rid of these before they go bad, since they do not bother to refrigerate them, and these are open market stalls with the ambient temperature here being in the 80's most of the time. However, this type of breakfast is somewhat light, and you would get hungry fairly soon. It is good though, if you are on a diet, and need to watch your cholesterol. To add more calories, then I would add nuts, sugar, milk, raisins or other dried fruits. Even an egg can be stirred in at the last moment so you have coddled egg inside.