This breakfast casserole topped with runny eggs by F&W’s Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, “I worship the crisp bottom and the chewy, moist bread.”
This sounds like it would make a rather awesome weekend finger-food breakfast for a group event of some sort.
I’ve been making pancakes for years and years, since I was a pre-teen.
Buckwheat pancakes made with real buckwheat flour are gluten free.
Chorizo is a spicy Spanish sausage. Combine it with corn, potatoes, and a fried egg to create a savory dish versatile enough to enjoy anytime.
Found in the Taste section of the Minneapolis Star/Tribune, October 2011, originally from the “Apple Lover’s Cookbook”. My friend, Marina, makes a version of this without apples, and tops with powdered sugar and lemon juice as well. This is their traditional holiday breakfast dish.
Eggs Benedict is one of the fancy looking and sounding dishes that turn out to be a breeze to make. If you’re not up for making the hollandaise yourself, you can get it in dry packets and make it up.
Nothing beats the taste of real maple syrup. However, we can’t always afford it or find it. But there’s usually mapleline available, and it makes a serviceable syrup for pancakes if you do it right.
This is a very different way to prepare french toast. It comes out very much like sticky buns, and is delicious.