Breakfast and Brunch

• Breakfast Strata

  Great for a group - can be assembled the night before.

  

• Cobblestone Breakfast

  A special breakfast, for which the cook has to get up an hour earlier than the breakfast bunch.

• Eggs Benedict

  Making eggs benedict requires careful timing. You have to have warm bacon, hot buttered toasted English muffins, eggs poached not too hard and not too runny, and a warm, creamy, unbroken Hollandaise sauce, all at about the same time.
  Eggs benedict is also great made with slices of smoked salmon in place of the bacon.
  
  Required Equipment: an egg poacher - available at any kitchen store.

  

• Granola

  Margaret's specialty. Makes a very large batch

• Huevos Rancheros

  Huevos Rancheros is a mexican classic. It is easy to make and perfect for breakfast or brunch

  

• Italian Fritatta

  Frittatas are a great way to serve eggs to a large group. These ones have lots of flavour from veggies as well as prosciutto.

• Mushroom and Onion Quiche

  This is a crust-less and somewhat lighter version of the classic Quiche Lorraine

• P-Seudo P-Sourdough P-Sancakes

  This has been our family's go to Pancake recipe since 1971 when the book was published. The mix is also perfect for waffles.

• Scrambled Eggs with Smoked Salmon

  A riff on Eggs Benedict, but without the benedict.

• Scrambled Eggs with spinach and Chicken-Apple Sausage

  As long as you have the Spinach, cheese and the Sausages on hand, it is a breeze.

• Shakshuka

  Keep an eye on the Shakshuka as its cooking and use the times indicated as guidelines; various factors can affect cooking times and it’s hard to say precisely how long they will cook. When served, the eggs should be still runny so that the yolks mingle with the spicy sauce.

• Yam Fritters with Avocadoes

  Prime territory, not only healthy but good tasting.

Here are some links to good recipes for Breakfast and Brunch from other sites

• Savoury Cheddar-Chive Waffles