Breakfast and Brunch

  • Baked Eggs on a Bed of Roasted Cherry Tomatoes

    Eggs baked on top of tiny halved tomatoes, topped with a sprinkle of Parmesan and basil, make a simple, delicious summertime breakfast or quick dinner. Servie this with toasted bread, spread with goat cheese.

  • Baked Eggs on a Bed of Roasted Cherry Tomatoes

    Eggs baked on top of tiny halved tomatoes, topped with a sprinkle of Parmesan and basil, make a simple, delicious breakfast or quick dinner. We highly recommend serving this with toasted bread (goat cheese on whole-grain toast is perfect!) or something similar.

  • 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

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Breakfast and Brunch

  • Baked Eggs on a Bed of Roasted Cherry Tomatoes

    Eggs baked on top of tiny halved tomatoes, topped with a sprinkle of Parmesan and basil, make a simple, delicious summertime breakfast or quick dinner. Servie this with toasted bread, spread with goat cheese.

  • Baked Eggs on a Bed of Roasted Cherry Tomatoes

    Eggs baked on top of tiny halved tomatoes, topped with a sprinkle of Parmesan and basil, make a simple, delicious breakfast or quick dinner. We highly recommend serving this with toasted bread (goat cheese on whole-grain toast is perfect!) or something similar.

  • 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