Breakfast Recipes II
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Index of Recipes

Make-Ahead Breakfast
Malassadas
Matzo Brei
"Midnight Special" Open-Faced Sandwich
Muesli
No-Fat Banana Bread
No-Knead Coffee Cake
Oeufs en Gelée (Eggs in Aspic)
Open-Face Apricot Pie
Orange French Toast
Orange Marmalade
Panettone
Papaya Fritters
Peach and Cottage Cheese Toast
Peach Honey
Peaches with Blueberry Compote
Peanut Butter French Toast with Hot Grape Jelly
Pecan Rolls
Pecan-Stuffed Eggs
Pineapple Fritters
Pita Stuffed with Eggs
Poached Eggs in Black Butter (Oeufs Poches au Beurre Noir)
Popcorn Breakfast Cereal
Popovers
Potato Pancakes with Watermelon Relish
Puerto Rican Baked Eggs Vinaigrette (Huevos a la Vinagreta)
Puerto Rican-Style Spanish Omelet
Pumpkin and Apricot Muffins

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Here's a recipe for the busy cook on the run who would rather make breakfast the night before.
Make-Ahead Breakfast

12 eggs
1/2 cup (250 ml) milk
Salt and freshly ground pepper to taste
1 Tbs (15 ml) butter
1 cup (250 ml) sour cream
12 slices bacon, cooked and crumbled
1 cup (250 ml) shredded cheddar cheese

In a medium bowl, beat together the eggs, milk, salt and pepper. Set aside. Melt the butter in a large skillet over moderate heat and pour in the egg mixture. Cook, stirring frequently, until eggs are set but still very moist. Remove from heat to cool. Stir in the sour cream and spread evenly into buttered shallow baking dish. Top with crumbled bacon and shredded cheese. Cover with aluminum foil and refrigerate overnight. Preheat oven to 300F (150C) degrees. Uncover eggs and bake 15 to 20 minutes, until hot and cheese has melted. Leftovers may be refrigerated. Serves 8 to 10.

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When Portuguese workers arrived in Hawaii to work in the sugarcane fields, they brought their version of fried dough with them. The name means "badly made" and refers to their crude, homemade nature, and they remain a favorite in the islands to this day.
Malassadas

1 package (about 1 Tbs, 15 ml) dry active yeast
1/4 cup (60 ml) warm water
6 1/2 cups (1.625 L) all-purpose flour
2/3 cup (160 ml) sugar
1/2 tsp (2 ml) salt
6 eggs
1/4 cup (60 ml) vegetable oil
1 tsp (5 ml) lemon extract
1 tsp (5 ml) vanilla extract
1 3/4 cups (435 ml) milk
Oil for deep frying
Sugar for garnish

Dissolve the yeast in the warm water in a small cup. Combine the flour, sugar, and salt in a large mixing bowl. In a separate bowl whisk together the eggs, vegetable oil, and extracts. Using a wooden spoon, stir the yeast mixture and egg mixture into the flour mixture. Gradually add the milk and stir until the dough is smooth, about 5 minutes. Cover and let rise in a warm place until doubled in volume, about 1 hour. Punch the dough down and form into balls about the size of a walnut. Fry in hot oil (350F, 180C) until golden brown on both sides. Drain on paper towels and roll in sugar. Serve immediately. Makes about 3 dozen.

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Although this recipe is kosher for Passover and is frequently served on that holiday, it is also a year-round favorite.
Matzo Brei

4 to 6 eggs
Salt and freshly ground black pepper to taste
4 to 6 whole matzos, broken into small pieces
3 Tbs (45 ml) butter or vegetable oil
Optional: Sour cream, cinnamon and sugar, honey, jam, fruit compote, or fresh fruit.
Beat the eggs lightly, and season with salt and pepper. Soak the matzos in cold water for 1 to 2 minutes, then drain and gently squeeze the excess water out. Add to the eggs and mix thoroughly. Heat the butter or oil in a skillet over moderate heat and pour in the egg mixture. Reduce the heat and cook for 3 to 5 minutes, until the bottom has set, then turn and brown the other side. Alternately, you may cook the top by placing under the broiler until brown on top. Serve hot by itself or with any of the optional toppings. Serves 4 to 6.

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This was one of my first "creations". Notice that I have put "creations" in quotes, because I know that I wasn't the first to come up with this. It goes back to my college dormitory days, when about all I had to work with was a Sabatier knife (always buy the best - I still have the knife), a wooden cutting board, and a toaster oven. It was a favorite late night snack, hence the name, but it also makes a great breakfast or brunch treat. Rather than giving quantities I'll just give the procedure so you can make as many as your appetite, and the number of mouths you have to feed, can handle.
"Midnight Special" Open-Faced Sandwich

For each open-faced sandwich spread some good quality Dijon mustard on a slice of bread. Top with a slice or two of cheese (Swiss, American, provolone, or whatever you have on hand). Place a slice of ripe tomato on this, sprinkle with a pinch of dried oregano, thyme, sage, or whatever herb suits your mood, and a grinding of black pepper. Optionally (this makes it really good, but fat-laden) add a slice of bacon, cut in half. Cook in a toaster oven or under the broiler until the bacon is cooked and the cheese bubbles.

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This recipe is also known as "Swiss oatmeal," and was developed by a 19th century Swiss physician for his patients. It is "cooked" the night before, so that over-worked cooks can sleep late while the rest of the family prepares their own breakfast.
Muesli

1 cup (250 ml) old-fashioned rolled oats
1 cup (250 ml) boiling water
Serve any or all of these garnishes: raisins, chopped nuts, unsweetened dried coconut, chopped dried apricots, chopped dried peaches, chopped dates, diced fresh fruit, brown sugar
Milk or cream

In a large bowl combine the oats and the water and allow to stand, covered, at room temperature overnight. Serve warmed or at room temperature. Spoon the soaked oats into individual serving bowls and stir in garnishes. Top with a little milk or cream. Serves 4 to 6.

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Everyone has a favorite banana bread recipe, but how many of them are fat-free and egg-free? This one is probably a little heavier than the recipe you use now, but it tastes great.
No-Fat Banana Bread

6 ripe bananas (the riper the better)
1 cup sugar
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1 cup raisins (optional)

Mash the bananas and sugar together. In a separate bowl mix the flour, baking powder and baking soda. Add the banana mixture, the optional raisins, and vanilla, stirring until thoroughly blended. Pour into non-stick loaf pan and bake at 350F (180C) for 1 hour. Remove from pan while still warm, and allow to cool before slicing. Makes approximately 8 servings.

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This coffee cake is reminiscent of the Italian panettone. It can be made ahead, or served warm from the oven.
No-Knead Coffee Cake

2 packages (2 Tbs, 30 ml) active dry yeast
1 cup (250 ml) warm water
1 cup (250 ml) plus 3 1/2 cups (875 ml) all-purpose flour
1/2 cup (125 ml) butter, beaten until soft
1/2 cup (125 ml) sugar
3 eggs
1 tsp (5 ml) salt
2 tsp (10 ml) grated lemon rind
1 cup (250 ml) chopped walnuts, almonds, or
pecans (optional)
1/4 cup (60 ml) chopped candied lemon or orange
peel (optional)
1/4 cup (60 ml) raisins (optional)
1 Tbs (15 ml) melted butter

For the topping:
1/2 cup (125 ml) chopped blanched almonds
1/4 cup (60 ml) sugar

Stir the yeast into the warm water and let proof for 5 minutes. Stir in 1 cup (250 ml) flour and let rise 30 minutes. Beat the softened butter and sugar together. Stir the eggs, lemon rind, and yeast mixture into the butter mixture. Sift and beat in the remaining flour gradually. Beat the dough for 5 minutes and add any or all of the optional ingredients. Cover and let rise for 2 hours, until doubled in volume. Punch down and put into a generously buttered 1-pound (450 g) coffee can or divide in two and place in greased loaf pans. Let rise an additional 30 to 45 minutes. Brush with the melted butter. Combine the chopped almonds and sugar and sprinkle over the top. Bake in a preheated 350F (180C) oven for 30 to 45 minutes, depending on the size of the pan, until golden brown. Serves 8 to 12.

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Our Classical French Cuisine week continues with this egg dish. In the classic preparation, many hours are spent making a gelatin stock from scratch, but I have invoked the Gods of Modern Food Production Technology and call for the canned version instead.
Oeufs en Gelée (Eggs in Aspic)

6 eggs
3 cups (750 ml) canned consommé with gelatin
2 Tbs (30 ml) sherry (optional)
12 leaves fresh tarragon, chervil, or savory

Poach the eggs by gently sliding them off a saucer into a pan of simmering water. Do not let the water boil. When the eggs have reached the desired degree of doneness, remove them with a slotted spoon and drain on a dish towel. Transfer to a plate and chill in the refrigerator for at least 1 hour.
Heat the consommé just until it is liquid. Stir in the optional sherry. Pour about 1/8 inch (5 mm) into the bottom of each of 6 round or oval molds of about 1/2 cup (125 ml) capacity. Chill the molds until the consommé has set, about 15 minutes. Chill the remaining consommé until it is almost set, but still pourable. Blanch the herbs by dropping them into boiling water for about 30 seconds. Refresh them under cold running water and pat dry. Dip them into the almost-set consommé and arrange them attractively on top of the jellied consommé in the bottom of the molds. Place an egg in each mold, most attractive side down. Spoon the remaining consommé into the molds to cover the eggs and fill the molds. Chill for about 1 hour, until the consommé is completely set. To serve, unmold by running a knife around the edge of the mold and invert, giving it a few sharp wraps. Serves 6.

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This recipe can be made with just about any fruit, fresh or canned. In Greece, where fresh apricots are more plentiful than in most parts of the world, only fresh will do. I have modified the recipe for the benefit of those of us with easier access to canned apricots, but keep in mind that fresh peaches, cherries, apples, or strawberries could be substituted, along with an appropriate change of preserves.
Open-Face Apricot Pie

1 pie crust, frozen or made from your favorite recipe
2 Lbs (1 Kg) fresh or canned apricot halves, drained
1 1/2 cups (375 ml) apricot jam or preserves
1/2 cup (125 ml) sugar
2 Tbs (30 ml) melted butter
1/2 cup (125 ml) hot water
1/2 cup (125 ml) cognac (optional, substitute water)

Bake the pie crust in a 9 inch (22 cm) pie pan for about 15 minutes in a preheated 350F (180C) oven, until it is about half baked. Spread about 2 tablespoons (30 ml) of the apricot jam over the bottom of the pie crust in a thin layer. Add the apricots and sprinkle them with the sugar and drizzle with the melted butter. Return to the oven for an additional 20 minutes. Dissolve the remaining jam in the hot water and add the cognac. Pour this mixture over the apricots as soon as the pie is removed from the oven and allow to cool to room temperature before serving. Makes one 9 inch (22 cm) pie.

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If you are looking for a quick, easy, and unusual breakfast treat, then look no further. A couple of minutes of work assembling the dish the night before, and a couple of minutes in front of the stove in the morning will provide a memorable taste treat.
Orange French Toast

6 eggs, beaten
1 cup (250 ml) orange juice
1/4 cup (60 ml) milk
1/4 tsp (1 ml) vanilla extract
The finely grated zest of 1 orange
A pinch of salt
12 thick slices of French bread
Butter or vegetable oil for frying

Combine the eggs, orange juice, milk, vanilla, orange zest, and salt in a mixing bowl and mix well. Dip the bread in the egg mixture and place in a container large enough to hold them in a single layer. Pour any remaining egg mixture over the bread and refrigerate tightly covered overnight. Fry in a little butter in a skillet or griddle over moderate heat until golden brown on both sides. Serves 4 to 6.

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This recipe for my favorite fruit preserve calls for the standard sweet Valencia orange that is available to most American cooks, but if you can get bitter Seville oranges, please use them instead.
Orange Marmalade

3 lbs (1.5 Kg) Valencia oranges
8 to 10 cups (2 - 2.5 L) granulated sugar

Slice the oranges as thinly as possible and discard the ends. Remove all the seeds and tie the orange pieces in a square of doubled cheesecloth. Place in a nonreactive bowl with enough water to cover and let stand overnight. Measure the oranges and water into a wide, shallow, nonreactive pan. Add an equal volume of sugar and cook over low heat until sugar is dissolved. Raise heat to medium-high and cook, stirring frequently and skimming off the foam as it rises, until temperature reaches 220F (105C), about 1/2 hour. Remove marmalade from heat. To test for consistency, drop a little marmalade on a saucer and put the saucer into the freezer until marmalade is cold, about 5 minutes. Tip the saucer: the marmalade should just barely run. If too thin, return the marmalade to medium-high heat and cook, testing often, until it has reached the right consistency. Put marmalade into hot, sterilized pint or half-pint jars. Store in refrigerator up to 1 month or, for longer storage, seal according to reliable canning instructions. Makes about 4 pints (2 L).

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Today almost all Italians eat panettone, especially at Christmas time, and the Motta and Alemagna companies of Milan sell over 200 million panettoni in December alone.
Panettone

3 packages or cakes (3 Tbs, 45 ml) active dry or compressed yeast
1/4 (60 ml) cup sugar
1/3 cup (80 ml) lukewarm water
6 egg yolks
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) freshly grated lemon peel
1/2 tsp (2 ml) salt
2 to 3 cups (500 to 750 ml) flour
8 Tbs (1/4 lb, 100 g) butter, softened at room temperature
1/3 cup (80 ml) diced candied citron
1/4 cup (60 ml) white raisins (sultanas)
1/4 cup (60 ml) dark raisins
2 Tbs (30 ml) melted butter

Combine the yeast, lukewarm water, and 1 teaspoon (5 ml) of the sugar in a small bowl, stirring to dissolve, and allow the yeast to "proof" for 5 minutes, until the liquid bubbles. Transfer the yeast mixture to a large bowl and stir in the egg yolks, vanilla, lemon peel, salt, and the remaining sugar. Add 1 1/2 cups (375 ml) of the flour 1/2 cup (125 ml) at a time, mixing it with your hands until the dough forms a rough ball. The dough will still be sticky at this point. Mix the soft butter into the dough, 1/3 at a time. The dough should become heavy and stringy and fall in large blobs when lifted. Add 1/2 cup to 1 cup more flour a little at a time, mixing with your hands until the dough firm and oily but no longer sticky. Knead on a floured surface for about 10 minutes, until it is smooth and shiny. Shape into a bowl and place in a large bowl. Dust with a little flour and cover the bowl with a pot lid and place in a warm spot to rise for 30 to 45 minutes, until doubled in volume. Punch the dough down and knead in the citron and raisins, form into a ball, and place on a buttered baking sheet. Cut a cross in the top of the loaf with a sharp knife. Generously butter one side of a sheet of brown paper about 25 inches (60 cm) long and 5 inches (12 cm) wide. Wrap the paper around the ball of dough, forming a collar about 8 inches (20 cm) across, fastening the end of the paper with a pin or paper clip. Allow the dough to rise again, until doubled in volume. Brush the top of the dough with melted butter. Bake in the middle of a preheated 400F (200C) oven for 10 minutes, then reduce the temperature to 350F (180C) and brush the top with more butter. Bake for 30 to 40 minutes longer, until the top is crisp and golden. Cool on a wire rack, removing the paper collar when the loaf is cool enough to handle. Serve cut into thick wedges. Will stay fresh for several days if carefully wrapped in aluminum foil or plastic wrap. Makes 1 loaf.

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This recipe can be made using ripe cantaloupe or honeydew melon, but papaya gives it a true taste of the tropics.
Papaya Fritters

1 cup (250 ml) all-purpose flour
1/2 cup (125 ml) milk
1 egg, beaten
2 Tbs (30 ml) sugar
A grating of fresh nutmeg
2 cups (500 ml) papaya, peeled and cubed
Oil for frying
Powdered (confectioner's) sugar

Combine the flour, milk, egg, sugar, and nutmeg and stir until smooth. Add the cubed papaya and toss to coat. Drop by spoonfuls into hot oil and cook until golden brown. Turn and brown the other side. Drain on paper towels and dust with powdered sugar. Serves 4 to 6.

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Who would have thought of putting cottage cheese on toast? One of my sources credits American cookbook author and teacher James Beard with this recipe, but if I were you I would take all the credit when your family asks where this fabulous recipe came from.
Peach and Cottage Cheese Toast

1 cup (250 ml) low-fat cottage cheese
4 slices bread, toasted
1 peach, pitted and cut into 8 wedges
2 tsp (10 ml) sugar
1 tsp (5 ml) cinnamon

Spread the cottage cheese on the slices of toast. Place 2 wedges of peach on each and sprinkle with sugar and cinnamon. Place under a preheated broiler until the topping bubbles, 1 to 3 minutes. Serve immediately. Serves 4.

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This recipe from the Native Americans of the American Southwest is one everyone in the family will love. It doesn't produce a jelly, but rather a thick syrup that you can use on bread, waffles, or pancakes. For a special treat, spread it on Navajo fry bread.
Peach Honey

1 1/2 lb (400 g) fresh or frozen peaches
2 cups (500 ml) sugar

If using fresh peaches, cut into pieces and remove the pits. If using frozen, allow to thaw completely. Process in an electric blender or food processor until pureed. Combine with the sugar in a saucepan and cook over low heat for 2 1/2 to 3 hours, stirring occasionally. Refrigerate or freeze until ready to use. Makes about 2 cups (500 ml).

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Here's an easy way to get one of those servings of fruit that the USDA is always reminding us to eat, and a delicious way to start the day.
Peaches with Blueberry Compote

1 pint (500 ml) fresh blueberries
2 Tbs (30 ml) sugar, or more to taste
1 Tbs (15 ml) lemon juice
4-6 ripe peaches, peeled and sliced

Rinse the blueberries and place them in a saucepan with the water that is clinging to them. Add the sugar and cook over moderate heat until the skins begin to burst, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Serve chilled or warm, spooned over sliced peaches. Serves 4 to 6.

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This one is a particular favorite of the younger generation in our family. Not only does it help get teenagers out of bed on a Saturday morning, but it's also good enough to elicit some "volunteer" help in cleaning up afterwards.
Peanut Butter French Toast with Hot Grape Jelly

Bread (2 slices per person)
Peanut Butter
Optional: powdered cinnamon, nutmeg, or vanilla extract (to taste)
Eggs (beaten with a little milk)
Butter or oil for frying
Grape jelly

Proportions are not important to this recipe. Make peanut butter sandwiches and dip in egg and milk mixture which has been seasoned with one or more of the optional ingredients. Fry in a little butter or oil over medium heat until golden brown on both sides. Heat grape jelly in a small sauce pan until liquefied and syrup-like. Serve over fried sandwiches.

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If you're in the mood for something sticky, rich, and sweet for breakfast, this will surely satisfy.
Pecan Rolls

For the dough:
1 envelope (1 Tbs, 15 ml) active dry yeast
1/2 cup (125 ml) warm water
3 cups (750 ml) all-purpose flour
1/4 cup (60 ml) sugar
1 tsp (5 ml) salt
1/2 cup (125 ml) milk
4 Tbs (60 ml) butter, melted
1 egg

For the filling:
1/2 cup (125 ml) sugar mixed with
1 tsp (5 ml) cinnamon

For the topping: Mix together
1 cup (250 ml) heavy cream
1 cup (250 ml) brown sugar
1 cup (250 ml) chopped pecans

For the dough, mix the yeast with the warm water and let sit until foamy, about 10 minutes. Mix the dry ingredients together in a large mixing bowl, and mix the wet ingredients together in a separate bowl. Add the wet ingredients to the dry and mix well. Knead the dough on a floured surface for 8 to 10 minutes. Place in a lightly greased bowl and let rise until doubled in volume, about 1 hour. Roll the dough into an 11x13-inch (27x32 cm) rectangle and sprinkle with the filling mixture. Roll the dough up like a jelly-roll, stretching it to form a cylinder about 16 inches (40 cm) long. Place half the topping mixture in each of two greased 8-inch (20 cm) round cake pans. Slice the dough into 1-inch (2.5 cm) slices and arrange 8 slices in each cake pan. Let rise for 30 minutes. Bake in a preheated 350F (180C) oven for 25 to 30 minutes, until golden brown. Remove from the oven and cool on wire racks for 5 to 10 minutes before inverting onto serving plates. Makes 16 rolls.

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Here's an interesting alternative to the plain old deviled egg.
Pecan-Stuffed Eggs

6 hard cooked eggs
1/2 cup (125 ml) chopped pecans
1/4 cup (60 ml) mayonnaise
1 Tbs (15 ml) grated onion
1 Tbs (15 ml) cider vinegar
1 Tbs (15 ml) chopped parsley, dill, or chives
1/2 tsp (2 ml) dry mustard
Salt and freshly ground pepper to taste

Cut the eggs in half lengthwise and scoop out the yolks. Combine the yolks with the remaining ingredients and mash with a fork. Spoon or pipe the yolk mixture into the egg whites. Serves 6.

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These quick and easy fritters are great with a slice of ham or all by themselves.
Pineapple Fritters

1/2 cup (125 ml) all-purpose flour
2 Tbs (30 ml) sugar
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) salt
1 egg, beaten
1/4 cup (60 ml) milk
1/2 tsp (2 ml) vanilla extract
1 pineapple, peeled, cored, and sliced, or canned pineapple rings, drained and patted dry
1 Tbs (15 ml) butter
Powdered (confectioner's) sugar for garnish

Combine the flour, sugar, baking powder, and salt in a mixing bowl. Combine the egg, milk, and vanilla in a separate bowl and stir quickly into the flour mixture to make a batter - do not over mix. Dip the pineapple slices in the batter and fry in the butter in a large skillet over moderate heat until golden brown on both sides, 2 to 3 minutes per side. Dust with powdered sugar and serve immediately. Serves 4 to 6.

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I can't honestly say that this is an authentic Greek dish, but many of its ingredients are Greek and it tastes great, so who cares.
Pita Stuffed with Eggs

2 Tbs (30 ml) butter
4 to 6 eggs, beaten
1 medium tomato, chopped
2 scallions (green onions, spring onions) green
and white parts, finely chopped
1/2 cup (125 ml) crumbled feta cheese
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
4 to 6 pita breads

Melt the butter in a large skillet over moderate heat. Combine the eggs, tomato, scallions, feta, oregano, salt, and pepper and pour into the skillet. Cook as you would scrambled eggs, until set. Cut pockets in the pita breads with a serrated knife. Fill the breads with the egg mixture. If the pitas are large, you might want to cut them in half before filling. Serves 4 to 6.

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Here is a classic French dish that serves equally well as a main course for a brunch or as an elegant first course for a dinner party.
Poached Eggs in Black Butter (Oeufs Poches au Beurre Noir)

4 cups (1 L) water
1/4 cup (60 ml) distilled vinegar
4-6 eggs
3 cups (750 ml) frozen peas, cooked according to package directions and drained
6 Tbs (90 ml) butter
2 Tbs (30 ml) all-purpose flour
1/2 cup (125 ml) heavy cream
Salt and freshly ground pepper to taste
2 Tbs (30 ml) capers, drained
3 Tbs (45 ml) dry white wine

Combine the water and vinegar in a wide, shallow pot or skillet and bring to a simmer - do not boil. Break each egg into a teacup and gently slide into the simmering water. Poach gently until the white is firm and the yolk is still runny, about 3 minutes. Remove with a slotted spoon and keep in a separate pot of warm water. Rub the peas through a strainer or process in an electric food processor until almost smooth. Melt 1 tablespoon (15 ml) of the butter in a saucepan over moderate heat and stir in the flour. Cook, stirring frequently, until it is browned. Stir in the pureed peas, cream, salt, and pepper and bring to a boil, stirring frequently. Spoon the pea mixture onto a serving platter or individual serving plates and top with the poached eggs. Meanwhile, heat the remaining butter in a small saucepan over moderate heat until it turns dark brown. Stir in the wine, capers, salt, and pepper, cook for 1 minute, and spoon over the eggs. Serves 4 to 6.

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This recipe, attributed to "Popcorn King" Orville Redenbacher, is based on an early American recipe dating back to pioneer days. Popcorn, in its un-buttered and un-salted form, makes a nutritious and delicious breakfast cereal, and the youngsters in your family will also enjoy this mixture as a snack.
Popcorn Breakfast Cereal

4 cups (1 L) popped corn
1 tsp (5 ml) sugar, or more to taste
1/2 tsp (2 ml) salt (optional)
1/4 tsp (1 ml) ground cinnamon
A grating of fresh nutmeg
2 cups (500 ml) puffed cereal (rice, wheat, oats, or any combination)
1/4 cup (60 ml) raisins or chopped dates
1/4 cup (60 ml) chopped peanuts, pecans, almonds,
or nut of your choice

Place the popcorn in a large bowl and sprinkle with sugar, optional salt, cinnamon, and nutmeg. Toss with the remaining ingredients and serve with milk. Store for up to 1 week in an airtight container. Makes about 1 1/2 quarts (1.5 L).

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Eat popovers plain, fresh out of the oven, or sprinkle them with powdered sugar, add a drizzle of honey or syrup, or a dab of your favorite fruit preserve.
Popovers

2 eggs
1 cup (250 ml) milk
1 cup (250 ml) all-purpose flour
1 Tbs (15 ml) melted butter
1/4 tsp (1 ml) salt

Generously butter 6 custard cups or a popover pan and place in the oven while it preheats to 450F (230C). Combine the eggs, milk, flour, salt, and melted butter in an electric blender and process for 30 to 40 seconds. Pour the batter into the hot custard cups, filling them no more than 2/3 full. Bake in the center of the oven for 20 minutes. Reduce the heat to 350F (180C) and bake an additional 10 to 15 minutes, until the popovers are puffed and cooked through. Serve warm, can be frozen after baking. Makes 6 popovers.

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The lowly potato pancake is elevated to new heights with this fresh and healthy watermelon relish. You can use any melon you like, but I think the unique flavor of watermelon makes this dish a standout.
Potato Pancakes with Watermelon Relish

For the relish:
2 cups diced, seeded watermelon
1 clove garlic, finely chopped
1/4 cup (60 ml) chopped fresh cilantro (coriander leaves)
1/4 medium onion, thinly sliced
1 tsp (5 ml) chili powder
Juice of 1 lime
Salt and freshly ground pepper to taste

For the pancakes:
3 medium potatoes, peeled and coarsely grated
1/4 medium onion, finely chopped
1 egg
2 Tbs (30 ml) all-purpose flour
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter or vegetable oil

Combine all ingredients for the relish in a small bowl and refrigerate for at least 30 minutes before serving.
Combine the potatoes, onion, egg, flour, salt, and pepper in a bowl and stir to mix thoroughly. Heat the butter in a large skillet over moderate heat and add the potato mixture in 1/4-cup (60 ml) scoops. Fry until golden brown on both sides, about 3 minutes per side. Drain on paper towels and serve topped with the watermelon relish. Serves 4 to 6.

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I'm always on the lookout for interesting and unusual egg recipes, and this one fills the bill.

Puerto Rican Baked Eggs Vinaigrette (Huevos a la Vinagreta)

2 large tomatoes
2 large onions
8 eggs
1/4 cup (60 ml) olive oil
2 Tbs (30 ml) red wine vinegar
1 tsp (5 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Chopped fresh chives for garnish (optional)

Slice the tomatoes so as to obtain 8 thick slices, discarding the ends. Place the tomato slices in the bottom of a lightly greased glass baking dish. Slice the onions so as to obtain 8 thick slices, and remove the centers so that 8 large onion rings remain. Place these around the tomato slices. Carefully break an egg into each of the onion rings. Whisk together the olive oil, vinegar, mustard, salt, and pepper and pour this mixture over the eggs. Bake in a preheated 325F (160C) oven for 25 to 30 minutes, or until the eggs are set to your taste. Garnish with chopped chives if desired. Serves 4.

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In Spain this is called a tortilla, and it is a dish that has colonized much of the world. This is how they do it in Puerto Rico.
Puerto Rican-Style Spanish Omelet

2 Tbs (30 ml) olive oil
1/2 lb (250 g) onions, finely chopped
1/2 lb (250 g) potatoes, peeled and cubed
6 - 8 eggs, thoroughly beaten
Salt and freshly ground pepper to taste

Heat the oil in a large skillet (preferably non-stick) over low heat and saute the onions for 10 minutes. Add the potatoes, cover, and cook over low heat for 25 minutes, stirring occasionally. Turn the heat up to medium high and add the egg mixture. Immediately reduce the heat to low and season with salt and pepper. Cook uncovered until the top surface is set, shaking the pan occasionally to loosen the omelet from the skillet. Cover the skillet with a large plate and invert both so the omelet is on the plate. Slide the omelet back into the skillet and cook the other side for 10 minutes. Cut into wedges to serve. Serves 4 to 6.

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To be honest, "low-fat muffin" has always been an oxymoron as far as I am concerned. "Small lumps of wet clay" is a better description for most I have tasted, but this one scores high on the taste-and-texture scale and is relatively low in fat as well.
Pumpkin and Apricot Muffins

1 3/4 cups all purpose white flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
1 tsp salt
2 egg whites, lightly beaten
3/4 cup canned pumpkin
1/4 cup canola oil (or other low saturated fat oil)
1/3 cup brown sugar
1/3 cup non-fat milk
1/4 cup non-fat plain yogurt
1 tsp vanilla extract
1/4 cup dried apricots (about 6 to 8), chopped fine
2 Tbs chopped walnuts or almonds (optional)

Sift the flour, baking powder, baking soda, spices and salt into a large mixing bowl. In another bowl mix the egg whites, pumpkin, oil, brown sugar, milk, yogurt, vanilla, apricots, and optional nuts. Add the wet ingredients to the dry ingredients, stirring as little as possible to incorporate. Divide the mixture among twelve muffins cups that have been greased or sprayed with a cooking spray. Bake in the middle of a preheated 400F (200C) oven for 20 to 25 minutes, or until the top of the muffins spring back when pressed. Makes 12 muffins.

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This is a healthy and refreshing drink that will be especially popular with the younger people at your breakfast table.
Raspberry Orange Smoothie

2 cups (500 ml) milk
2 cups (500 ml) plain yogurt
2 cups (500 ml) fresh raspberries (other berries may
be substituted)
1 cup (250 ml) frozen orange juice concentrate
1 cup (250 ml) ice cubes
1 tsp (5 ml) vanilla extract

Combine all ingredients in an electric blender and process until smooth. Serves 4 to 6.

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Think of this as a low-fat quiche. It is delicious warm or at room temperature, and would also make a wonderful main dish for an elegant picnic.
Ricotta and Spinach Tart

2 lbs fresh or frozen spinach
16 oz (450 g) low-fat ricotta cheese
1 medium onion, diced
2 eggs (or equivalent amount egg substitute)
1 Tbs (15 ml) chopped fresh basil
Salt and freshly ground pepper to taste
A generous grating of fresh nutmeg
4 sheets phyllo dough
2 medium tomatoes, thinly sliced
3 Tbs (45 ml) freshly grated Parmesan cheese

If using fresh spinach, wash it thoroughly. Place the damp leaves in a large saucepan and cook covered over high heat until wilted, about 1 minute. Whether using fresh or frozen spinach, squeeze as much water out as possible. Place the spinach, ricotta, onion, eggs, basil, salt, pepper, and nutmeg in an electric food processor and process until well combined. Alternately, finely chop the spinach and combine with above ingredients in a large bowl.
Place the phyllo sheets in a 9-inch (22 cm) quiche or pie pan, rotating successive sheets so as to cover the bottom and sides of the pan. Add the spinach mixture and trim all but 2 inches (5 cm) of the phyllo dough. Roll the rim of phyllo dough up so as to resemble a pie crust. Don't worry if the dough tears a little bit. Arrange the tomato slices in an attractive pattern on top. Bake in a preheated 400F (200C) oven for 30 minutes. Sprinkle the Parmesan over the top and bake an additional 15 to 20 minutes, or until the center is firm and doesn't shake when wiggled. Allow to cool for 10 minutes before slicing. Serve warm or at room temperature. Serves 6 to 8.

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These are about as low in fat as pancakes can get - anything lower in fat would belong to the "Play-Do" food group. Make them even more healthful by topping them with fresh fruit.
Ricotta-Cottage Cheese Pancakes

1 cup all-purpose flour
1 Tbs granulated sugar
1/4 tsp salt
1 tsp baking powder
4 eggs
1 cup ricotta cheese
1 cup small-curd cottage cheese
3/4 cup non-fat milk
1 tsp vanilla extract
1 tsp grated lemon rind

Combine the flour, sugar, salt, and baking powder in a large bowl. In a separate bowl beat the eggs with the ricotta, cottage cheese, milk, vanilla, and lemon zest. Add this mixture to the flour mixture, stirring until moistened. Do not stir any more than necessary to thoroughly combine ingredients. Drop a small amount on a lightly greased griddle or skillet over moderate heat and turn when the edges appear golden brown and dry, and the surface is bubbly. Makes about 24 3 to 4 inch (7 to 10 cm) pancakes.

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In the United States, stuffed eggs are usually highly spiced, or "deviled" with mustard or cayenne pepper, but in Russia they favor a more subtle savory filling.
Russian Stuffed Eggs (Farshyrovannye Iaitsa)

3 Tbs (45 ml) butter
1 medium onion, finely chopped
3 Tbs (45 ml) bread crumbs
8 - 12 hard-boiled eggs, peeled
2 Tbs (30 ml) finely chopped fresh dill
1 Tbs (15 ml) finely chopped parsley
2 Tbs (30 ml) mayonnaise
Salt and freshly ground pepper to taste

For the sauce:
2/3 cup (180 ml) mayonnaise
1/3 cup (80 ml) sour cream
1 Tbs (15 ml) finely chopped fresh dill
Salt and freshly ground pepper to taste

Heat 1 tablespoon of the butter in a skillet over moderate heat and saute the onion until golden but not brown, about 5 minutes. In a separate skillet over moderate heat, melt the remaining butter and add the bread crumbs. Saute until golden, about 3 minutes, stirring frequently. Cut the eggs in half lengthwise and scoop out the yolks. Mash the yolks with a fork and add the onion, bread crumbs, dill, parsley, mayonnaise, salt and pepper. Fill the egg whites with the yolk mixture using a piping bag or spoon. Combine the ingredients for the sauce and mix well. Serve the eggs chilled or at room temperature, with the sauce served on the side. Serves 4 to 6.

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My British readers will recognize this as a variation of the traditional Toad-in-the-Hole. The use of an electric blender puts this dish squarely in the "quick and easy" category.
Sausage Yorkshire Pudding

1 1/2 lbs (675 g) small breakfast link sausages
1 cup (250 ml) all-purpose flour
1 cup (250 ml) milk
2 eggs
1/2 tsp (2 ml) salt
2 Tbs (30 ml) chopped fresh chives

Fry the sausages in an oven-proof 10-inch (25 cm) skillet until browned and cooked through. Remove the sausages from the skillet and set aside. Drain off and discard most of the fat, leaving just enough to coat the bottom of the skillet. While the sausages are cooking, combine the flour, milk, eggs, and salt in an electric blender. Blend at high speed, scraping down the sides of the container once or twice, until the batter is smooth. Stir in the chopped chives. Return the sausages to the skillet and, making sure the skillet is very hot, pour the batter over the sausages. Bake in a preheated 450F (230C) for 15 minutes. Reduce the heat to 350F (180C) and bake an additional 10 to 15 minutes, until the batter is puffed and golden brown. Serves 4 to 6.

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It seems that no party was complete without these back in the '60s, and in the South (where I live now) these show up at every breakfast buffet I have been to in the past several years. Mine is a slightly spicier version than most, and as always you are encouraged to modify the recipe to suit your family's tastes.
Sausage-Cheese Balls

1 lb (450 g) bulk pork sausage (or ground meat of your choice)
1/2 lb (225 g) sharp Cheddar cheese, finely grated
3 cups (750 ml) all-purpose baking mix (Bisquick*) or 3 cups (750 ml) all-purpose flour and 4 tsp (20 ml) baking powder
1 egg
1 Tbs (15 ml) fennel seed, crushed
1 tsp cayenne pepper, or to taste

* Bisquick is an American product. If it is not available in your area, substitute the flour and baking powder as indicated above.
Combine all ingredients in a mixing bowl and mix well using your hands. Roll the mixture into balls about 1 inch (2.5 cm) in diameter. Place these on a lightly greased baking sheet about 1 1/2 inches (3 cm) apart and bake at 375F (190C) for 15 to 20 minutes, turning them over after 10 minutes. Drain on paper towels and serve warm. Makes 5 to 6 dozen.

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The next time your family wants something different for breakfast, try this dish. It's quick, easy, and they will love you even more for cooking it.
Sauteed Apples and Bacon

6 to 8 slices bacon
6 to 8 tart cooking apples, peeled, cored, and cut into 1/2 inch (1 cm) cubes (should be about 4 cups (1 L))
3 Tbs brown sugar
A grating of fresh nutmeg

Fry the bacon until crisp. Keep it warm in the oven while the apples cook. Discard all but 2 tablespoons (30 ml) of the bacon fat. Saute the apples uncovered in the remaining bacon fat over high heat for 6 to 8 minutes, until they become slightly translucent. Sprinkle with the sugar and nutmeg. Arrange the apples on a platter, surrounded by the bacon. Serves 4 to 6.

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I like a sweet breakfast roll as much as anybody, but these rolls are an interesting and healthy alternative to the sugar-laden breakfast pastries we are all more familiar with.
Savory Breakfast Rolls

1 package (1 Tbs, 15 ml) dry yeast
1 tsp (5 ml) sugar
2 cups (500 ml) warm water
1 Tbs (15 ml) vegetable oil
1 red bell pepper (capsicum), seeded and finely chopped
1 cup (250 ml) chopped mushrooms
3 cups (750 ml) whole wheat flour
2 1/2 cups (625 ml) all-purpose flour, plus additional for kneading
2 tsp (10 ml) salt
2 Tbs (30 ml) chopped fresh parsley
2 Tbs (30 ml) chopped fresh chives
5 oz (100 g) Cheddar cheese, finely diced

Combine the yeast, sugar, and 1/4 cup (60 ml) of the warm water in a small bowl and stir to dissolve. Let stand 5 minutes. Heat the oil in a skillet over moderate heat and saute the pepper and mushrooms until tender, about 5 minutes. Remove from heat and allow to cool.
Combine the flours in a large mixing bowl. Add the yeast mixture and the remaining water. Stir to mix well and add the sauteed pepper and mushrooms, parsley, chives, and cheese. Knead for 8 to 10 minutes, place in a greased bowl, and allow to rise until doubled in size, about 1 hour. Knead for 1 minute on a floured surface and roll into a long log. Cut the log into 24 pieces and roll each into a ball. Place the balls of dough on a greased baking sheet and allow to rise for 30 minutes. Bake in a preheated 375F (190C) until lightly browned, 20 to 25 minutes. Serve warm. Makes 24 rolls to serve 8 to 12.

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The first time my mother had this dish was when the Ambassador's wife served it at a luncheon at the American Embassy in Montevideo, Uruguay, sometime around 1963. It has been a favorite of hers ever since.
Savory Soufflé Roll

4 Tbs (60 ml) butter
1/2 cup (125 ml) flour
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) white pepper
2 cups (500 ml) milk
5 eggs, separated
Filling (recipe below)

Grease, line with wax paper, and grease again a 15x10x1 inch (35x25x3 cm) jelly roll pan. Dust lightly with flour. Melt the butter in a saucepan and blend in the flour, salt, and pepper. Gradually stir in the milk and bring it to a boil, stirring frequently. Beat the egg yolks just until they are smooth. Add a little of the hot sauce while stirring, and return the egg and sauce mixture to the saucepan, cooking it for one minute longer while stirring. Do not boil. Cool to room temperature. Beat the egg whites until stiff but not dry. Fold into the cooled sauce and pour into the prepared pan. Bake in a preheated 400F (200C) oven for 25 to 30 minutes, until well puffed and browned. Turn immediately onto a clean towel and remove the wax paper. Spread with warm filling and roll with the aid of the towel, sliding it onto a serving platter with the seam side down. Serves 6 to 8.
For the filling:
2 Tbs (30 ml) butter
4 shallots, finely chopped
4 medium mushrooms, chopped
1 cup (250 ml) cooked chopped spinach
1 cup (250 ml) chopped cooked ham
1 Tbs (15 ml) Dijon style mustard
1/4 tsp (1 ml) nutmeg
6 oz (150 g) cream cheese, softened
Salt and freshly ground black pepper to taste

Melt the butter in a skillet over moderate heat and saute the shallots until tender. Add the mushrooms and cook for three minutes. Add the remaining ingredients and stir until combined and heated through. Makes about 2 cups (500 ml).

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Here is a simple yet elegant dish. Serve it with ham or crisp bacon, or a bowl of fresh fruit.
Scalloped Eggs

8 Tbs (110 g) butter
3 cups (750 ml) bread crumbs
8-12 hard-boiled eggs, sliced
Freshly grated nutmeg to taste
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
1 1/2 cups milk or half-and-half

Melt the butter in a large skillet over moderate heat and toast the bread crumbs until lightly browned and the butter is absorbed. Spread half the crumbs in a greased baking dish. Top with the sliced eggs and season with nutmeg, salt, pepper, and optional cayenne. Pour the milk over the eggs and top with the remaining bread crumbs. Bake in a preheated 400F (200C) oven for 20 to 25 minutes. Serves 4 to 6.

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This classic preparation is a favorite in pubs all across the British Isles.
Scotch Eggs

12 oz. (325 g) bulk pork sausage
4 eggs, hard-boiled
1 egg, beaten
Flour for coating
Oil for deep-frying

With damp hands, form the sausage meat around the hard-boiled eggs in an even layer. Dip in beaten egg, then roll in flour. Chill for 15 minutes so it firms up. Deep fry, two at a time, in 325F (160C) oil, 5-6 minutes until golden brown all over. Drain on absorbent paper. Slice in half width-wise and serve hot with grilled mushrooms and tomatoes. Serves 4.

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Although this fun variation on the sausage and eggs theme will surely please everyone, I think that kids will get a special kick out of it.
Scrambled Eggs in Sausage Cups

1 1/2 lbs (675 g) bulk sausage meat
1 egg
1 cup (250 ml) uncooked rolled oats
1 Tbs (15 ml) grated onion
1/4 cup (60 ml) milk
12 eggs, scrambled

Combine the sausage meat, egg, oats, onion, and milk in a mixing bowl, stirring to mix thoroughly. Press the sausage mixture into 6 muffin tins or custard cups, lining the sides and bottoms of the cups and forming a hollow in the center. Bake in a preheated 325 (165F) oven for 30 minutes. Drain off the excess fat, remove the sausage cups from their containers and drain on paper towels. Fill with scrambled eggs and serve immediately. Serves 6.

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Our "Turn of the Century" recipe today is so simple that I have decided to reproduce it exactly as it appears in The Original Fannie Farmer 1896 Cook Book. I have assumed that you have a favorite method of scrambling eggs, but you might be interested to know that Fanny Farmer specifies a silver fork be used in their preparation.
Scrambled Eggs with Anchovy Toast

Spread thin slices of buttered toast with Anchovy Paste. Arrange on a platter, and cover with scrambled eggs.

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Since canned hearts of palm are readily available in supermarkets all over the USA and the rest of the world these days, there is no reason we can't all enjoy this Caribbean dish.
Scrambled Eggs with Hearts of Palm

2 Tbs (30 ml) butter
1-14 oz (400 g) can of hearts of palm, drained and coarsely chopped
2 medium tomatoes, coarsely chopped
2 Tbs (30 ml) fresh chives, chopped
6 eggs, lightly beaten
Salt and freshly ground pepper to taste

Heat the butter in a heavy skillet over moderate heat. Add the hearts of palm, tomatoes, and chives, and saute 1 to 2 minutes, just until warmed through. Add the eggs and cook, stirring frequently, over moderate heat until the desired degree of doneness is reached. Season with salt and pepper. Serves 4 to 6.

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I think everyone will love this Asian-style egg dish.
Scrambled Eggs with Shrimp and Sherry

1 Tbs (30 ml) vegetable oil
1 clove garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
1 cup (250 ml) peeled, cooked shrimp
6 eggs
1 Tbs (15 ml) sherry or water
1 Tbs (15 ml) soy sauce
1 scallion (spring onion), green and white part, thinly sliced

Heat the oil in a skillet over moderate heat. Add the garlic and ginger and saute 1 minute. Add the shrimp and saute 1 minute. Beat the eggs, sherry, and soy sauce together and add to the skillet. Cook, stirring frequently, for 3 to 5 minutes, until eggs are done to the degree you prefer. Sprinkle with sliced scallion. Serve immediately. Serves 4 to 6.

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This is an elegant variation on a familiar theme. The cream gives the eggs an added measure of richness, and the presentation is pleasing even to groggy eyes.
Scrambled Eggs with Smoked Salmon

For each portion:
2 eggs
1 Tbs (15 ml) heavy cream
1 tsp (5 ml) chopped fresh chives
Salt and freshly ground pepper to taste
2 tsp (10 ml) butter
6 small mushrooms
1 slice white or whole wheat bread, toasted
3 - 4 thin slices of smoked salmon

Whisk together the eggs, cream, chives, salt, and pepper. Heat 1 tsp (5 ml) of the butter in a small skillet over moderate heat. Add the egg mixture and cook over low heat, stirring frequently, until set to the degree you prefer. Meanwhile, in a separate skillet, melt the remaining butter and saute the mushrooms over moderate heat for 3 to 4 minutes. Place the slice of toast in the center of a plate, surround with the slices of smoked salmon, and top the toast with the scrambled eggs. Arrange the mushrooms around the edge of the plate and serve immediately. Serves 1.

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Serve this Greek-inspired dish with buttered toasted pita breads for a taste of the Middle East.
Scrambled Eggs with Tomatoes and Feta

1 Tbs (15 ml) olive oil or butter
8-12 eggs, beaten
2-3 tomatoes, seeded and chopped
4-6 oz (110-170 g) crumbled feta cheese
1 tsp (5 ml) chopped fresh oregano or 1/4 tsp (1 ml) dried
Salt and freshly ground pepper to taste

Heat the olive oil in a large skillet over moderate heat and pour in the eggs. When the eggs are partially set stir in the remaining ingredients and continue cooking, stirring constantly, until set to your preference. Serves 4 to 6.

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Although not generally a compulsive fellow, Basil St. Jacques can't dream of starting a day without a shirred egg or two. Rather than give a list of ingredients for this recipe, I'll just describe the procedure and you can make as many of these as you want.
Shirred Eggs

Grease ramekins or small, individual baking dishes with butter. Place a slice of tomato (optional) or Canadian bacon (optional) in the ramekins, top with an egg, and season with salt and pepper. Top with chopped fresh herbs (optional), a couple of drops of sherry (optional) and a small dot of butter. Place in a water bath and bake in a preheated 350F (180C) oven for 6 to 10 minutes, depending on the ramekins and the degree of doneness you prefer.

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I can offer no explanation for the name of this dish. Regardless of the etymology, this makes the perfect breakfast for hungry campers, and all the prep work can be done at home.
Slumgolly

1 lb (45 g) bacon, cut into 1 inch (2 cm) pieces
2 - 4 large potatoes, diced
1 large sweet onion, diced
1 cup (250 ml) diced red and/or green bell peppers (capsicum)
1/4 cup (60 ml) milk or water
16 slices whole wheat bread
Salt and freshly ground pepper to taste
Cayenne pepper or Tabasco sauce to taste (optional)

Fry the bacon in a large grill-safe skillet over medium heat. When the bacon is almost crisp, drain and discard most of the fat. Add the potatoes and cook covered for 10 minutes, stirring occasionally. Add the onion and peppers and saute until the onions are tender but not brown. Whisk together the eggs and milk or water in a large bowl. Tear the bread into bite-sized pieces and add to the egg mixture, stirring to combine. Season with salt, pepper, and the optional cayenne or Tabasco sauce. Add the egg mixture to the skillet and cook, stirring frequently, for 5 to 10 minutes, until the eggs are set to your liking. Serves 6 to 8.

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It should come as no surprise that these light and fluffy muffins are best with fresh blueberries, but this recipe also works very well with frozen blueberries. Just add them to the batter while still frozen and add 5 to 8 minutes to the baking time.
Sour Cream Blueberry Muffins

2 eggs
1 cups (250 ml) sugar
1/2 cup (125 ml) vegetable oil
1 tsp vanilla extract
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1 cup (125 ml) sour cream
1 cup (250 ml) fresh blueberries

Beat the eggs, sugar, oil, and vanilla until well combined. Mix the dry ingredients together and add them to the egg mixture in two or three portions, alternating with the sour cream. Fold in the blueberries and spoon the batter into greased and floured muffin tins. Bake in a preheated 400F (200C) oven for 20 minutes. Makes 12 muffins.

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None of my food dictionaries give a clue as to how the name "coffee cake" came into being, so I assume that it is because they are usually served at breakfast or brunch, and coffee is the usual beverage. I guess all we really need to know is that they are a great way to start the day.
Sour Cream Coffee Cake

1 1/2 cups (375 ml) all-purpose flour
1 cup (250 ml) sugar
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) salt
1 cup (250 ml) sour cream
2 eggs
1 recipe streusel topping (see below)
1/4 cup (60 ml) chopped nuts (optional)

Sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Beat the sour cream and eggs together and add to the dry ingredients. Stir until just smooth, do not over stir. Spread in a lightly greased 9 x 9 inch (23 x 23 cm) pan and top with the streusel and optional chopped nuts. Bake in a preheated 350F (180C) oven for 20 minutes. Serve warm or at room temperature. Serves 4 to 6.
Streusel Topping

2 Tbs (30 ml) all-purpose flour
2 Tbs (30 ml) butter
6 Tbs (90 ml) sugar
1/2 tsp (2 ml) ground cinnamon
A grating of fresh nutmeg

Blend all ingredients with a fork until crumbly in texture. Makes about 2/3 cup (180 ml).

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Here is a quick and easy breakfast muffin, especially good drizzled with honey while still warm.
Sour Cream Muffins

1 cup (250 ml) sour cream
1 cup (250 ml) buttermilk
3 Tbs (45 ml) melted butter
1 3/4 cups (440 ml) all-purpose flour
2 Tbs (30 ml) sugar
1 tsp (5 ml) double-acting baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt

Stir the sour cream, buttermilk, and butter together in a mixing bowl. Sift in the remaining ingredients and stir as little as possible to incorporate - do not try to remove all the lumps. Fill greased muffin tins about two-thirds full and bake in a preheated 400F (200C) oven for 20 to 25 minutes. Makes about 24 2-inch (5 cm) muffins.

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This dish will take you back to your visit to the sunny Costa de Sol in Spain, even if you have never been there.
Spanish Eggs in the Style of Malaga (Huevos a la Malagueña)

8 eggs
Salt and freshly ground black pepper to taste
1/2 tsp (2 ml) garlic powder
1/2 tsp (2 ml) onion powder
4 oz (100 g) chopped cooked ham
8 asparagus tips, cooked and chopped
1 cup (250 ml) cooked peas
4 Tbs (60 ml) tomato sauce
16 small shrimp, cooked and shelled

Grease 4 small, individual baking dishes or ramekins with butter or olive oil. Place two eggs in each and season with salt and pepper. Divide the remaining ingredients between the dishes and bake in a preheated 325F (160C) oven for 10 to 15 minutes, until the eggs are cooked to the degree of doneness you prefer. Serves 4.

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Coming up with a traditional Spanish recipe for breakfast or brunch isn't as easy as it might sound. The Spanish typically have only a light snack of bread or toast with coffee or cocoa upon rising, followed by a similar light meal a little before noon. The main meal of the day, "la comida" is typically served around 2:00 PM, and many Spaniards go home for this meal so they can follow it with a quick nap before returning to work. I have chosen the following dish, which is most often served during the midday meal rather than in the morning, for being adaptable to a more American-style breakfast.
Spanish Eggs with Chicken Livers (Huevos con Higadillos)

4 Tbs (60 ml) olive oil
3 slices bacon, diced
1 lb (450 g) chicken livers, cut into large pieces
4 Tbs (60 ml) finely chopped onion
1 clove garlic, finely chopped
6 Tbs (90 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
6 eggs, lightly beaten
Chopped chives for garnish (optional)

Heat half the oil in a skillet over moderate heat and saute the bacon until lightly browned. Add the chicken livers, onion, and garlic and saute until the livers are browned but still pink on the inside. Add the optional sherry, salt, and pepper and cook an additional 3 minutes. Remove from the heat. In a separate skillet heat the remaining oil and scramble the eggs, cooking to the desired degree of firmness, and season with salt and pepper. Serve the eggs topped with the chicken livers, garnished with chopped chives if desired. Serves 4 to 6.

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I think just about every culinary culture has its own version of what we Americans usually call deviled eggs. This is one way they are done in Spain:

Spanish Stuffed Eggs (Huevos Rellenos)

8 hard-boiled eggs, peeled and halved lengthwise
1/2 cup (126 ml) finely chopped cooked shrimp
1/4 cup (60 ml) mayonnaise
2 oz (55 g) canned pimientos, drained and chopped
8 pitted green olives, chopped
1 Tbs (15 ml) lemon juice
A pinch of cayenne pepper
Salt and freshly ground pepper to taste
Lettuce leaves for garnish

Remove the yolks from the egg whites and set aside. Mix the shrimp, mayonnaise, pimientos, olives, lemon juice, cayenne, salt, and pepper and spoon the mixture into the egg whites. Arrange the eggs on lettuce leaves on a serving plate. Press the egg yolks through a fine sieve held over the eggs to garnish. Serves 4 to 6.

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Try this variation on fried eggs to get the attention of your sleepy breakfast crowd.
Spanish-Style Fried Eggs

4 Tbs (60 ml) olive oil
3 - 4 green bell peppers (capsicum), cored, seeded, and chopped
1 medium onion, chopped
4 - 6 ripe tomatoes, seeded and chopped
Salt and freshly ground pepper to taste
8 to 12 eggs, fried in olive oil
Toast points

Heat the oil in a large skillet over high heat and saute the peppers and onion until tender but not brown, about 5 minutes. Add the tomatoes and saute 5 minutes. Season with salt and pepper and simmer until slightly thickened, about 5 minutes. Spoon the vegetable mixture onto a large serving platter and top with fried eggs. Serve with toast points. Serves 4 to 6.

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Here is a quick and easy coffee cake that will satisfy a hungry crowd without taking a lot of time from the busy cook's day.
Spiced Coffee Cake

For the batter:
1 cup (250 ml) sugar
1/2 cup (125 ml) butter at room temperature
2 eggs
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) ground ginger
1 cup (250 ml) sour cream
2/3 cups (160 ml) cups coarsely chopped walnuts
or pecans
2/3 cups (160 ml) raisins

For the topping:
1 Tbs (15 ml) butter
1/4 cup (60 ml) sugar
2 Tbs (30 ml) all-purpose flour
1/2 tsp (2 ml) cinnamon
1/2 cup (125 ml) coarsely chopped walnuts
or pecans

To make the batter, cream together the butter and sugar. Beat in the eggs one at a time. Sift together the flour, baking powder, baking soda, and ginger. Stir the flour mixture into the egg mixture, alternating with the sour cream. Stir in the nuts and raisins. Pour into a buttered 9-inch (23 cm) square cake pan. Combine the topping ingredients in a mixing bowl and rub with your fingers until it resembles coarse crumbs. Sprinkle over the batter and bake in a preheated 350F (180C) oven for about 45 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. Serves 6 to 8.

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This compote is good all by itself, but you might also consider spooning some over yogurt, waffles, or hot cereal.
Spiced Fruit Compote

Spices:
20 whole black peppercorns
12 allspice berries
12 whole cloves
4 cinnamon sticks, broken into small pieces
3-inch (8 cm) strip of orange peel
3-inch (8 cm) strip of lemon peel
1-inch (3 cm) piece of fresh ginger, chopped

4 cups (1 L) water
1 1/2 cups (375 ml) Port or Madeira wine
5 cups (1.25 L) dried fruits such as apricots,
apples, pineapple, peaches, or prunes
1 tsp (5 ml) vanilla extract

Place all the spices in the center of a square of cheesecloth (muslin) and tie the corners together to form a small bag. Combine the spice bag with the remaining ingredients in a heavy saucepan and bring to a simmer over moderate heat. Reduce the heat and simmer covered for 30 minutes. Discard the spice bag before serving. Serve warm or chilled. May be stored tightly covered in the refrigerator for up to a week. Makes about 1 1/2 quarts (1.5 L).

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Coriander and nutmeg give this appetizer an exotic flair. Be sure to choose melons that smell sweet and "melony." If you don't have a melon baller then just cut the peeled melon into bite-size pieces.
Spiced Melon Balls

4 cups (1 L) melon balls (your choice of varieties)
1/4 cup (60 ml) fresh mint leaves, coarsely chopped
2 Tbs (30 ml) fresh lime juice
2 Tbs rum, peppermint schnapps, or melon liqueur (optional)
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) ground coriander
Salt and freshly ground pepper to taste

Combine all the ingredients and chill at least 30 minutes. Serves 4 to 6.

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This recipe is a wonderful way to use up leftover chicken. You may also add whatever odds and ends of vegetables you have in the refrigerator, so please feel free to experiment with this one.
Spicy Chicken Hash

For the sauce:
3 Tbs (45 ml) butter
3 Tbs (45 ml) flour
1 cup (250 ml) milk
1 cup (250 ml) chicken broth
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste

For the hash:
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 red or yellow bell pepper, seeded and finely chopped
8 oz (225 g) mushrooms, thinly sliced
3 Tbs (45 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
2 cups (500 ml) diced potatoes, boiled until tender and drained
2 cups (500 ml) diced cooked chicken
Chopped chives for garnish

For the sauce, melt the butter in a saucepan over moderate heat. Stir in the flour and cook 3 minutes, stirring frequently. Add the milk, chicken broth, cayenne, salt, and pepper and bring to a simmer. Cook for 5 minutes, stirring frequently.
For the hash, melt the butter in a large skillet over moderate heat. Saute the onion and bell pepper until tender, about 5 minutes. Add the mushrooms, parsley, salt, and pepper and cook an additional 10 minutes. Add the potatoes, chicken, and sauce, and transfer to a buttered shallow baking dish. Bake in a preheated 400F (200C) oven for 30 to 40 minutes, until it is bubbling and the top is golden brown. Garnish with chopped chives. Serves 4 to 6.

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This is an omelet in the Italian tradition, a 'frittata' that is served cut into wedges rather than folded over the ingredients in the French fashion.
Spinach Frittata

1 lb (900 g) fresh spinach, washed and stems removed
2 Tbs (30 ml) olive oil
4 Tbs (60 ml) butter
1 medium-sized onion, chopped
1 clove garlic, finely chopped
Salt and freshly ground black pepper to taste
2 to 4 slices Italian salami or prosciutto ham, diced
6 egg, beaten
4 Tbs (60 ml) grated Parmesan cheese

Heat the olive oil and butter in a heavy skillet over moderate heat. Add the onion and garlic and cook slowly until lightly browned. Add the spinach, stir, cover, and cook for 10 minutes. Add the salt, pepper, salami or prosciutto and cook uncovered for 2 minutes. Pour the eggs into the skillet and stir. Cook over low heat until the eggs are done to the degree of firmness you prefer. Sprinkle the Parmesan cheese on top and cut into wedges to serve. Serves 4.

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This quick and easy tart is great hot or cold, and makes a perfect picnic snack. Of course you can serve it for breakfast or brunch, but it also makes a light dinner main dish, or a vegetable side dish for whatever else you have planned. In other words, it's good almost any time, anywhere. What more could you ask? Oh yeah, it tastes great too.
Spinach-Ricotta Tart

2 lbs (900 g) spinach, fresh or frozen
16 oz (450 g) container of low-fat ricotta cheese
1 small onion, diced
3 eggs or 3/4 cup (180 ml) egg substitute
2 Tbs (30 ml) fresh basil leaves, chopped, or 1 tsp (5 ml) dried basil
Salt and freshly ground black pepper to taste
A few gratings nutmeg
2 sheets phyllo dough (or your favorite pastry dough recipe)
3 medium tomatoes, sliced
2 Tbs (30 ml) grated Parmesan cheese

If using fresh spinach, wash thoroughly and pack into a covered saucepan with the water that clings to the leaves. Cook over high heat about 1 minute, until the leaves are wilted. Drain in a colander and squeeze to remove as much water as possible. If using frozen spinach, thaw and squeeze to remove as much water as possible. Chop the spinach finely and combine with the ricotta, onion, eggs, basil, salt, pepper, and nutmeg in a large bowl, mixing to combine ingredients. Place the two sheets of phyllo on a 9 inch (25 cm) quiche pan or pie pan. Pour in the ricotta mixture. Trim the phyllo so that 2 inches (5 cm) of dough hang over the edge of the pan, and roll this up to resemble the crust of a pie. Arrange the tomato slices on top of the ricotta mixture. Bake in the lower third of a preheated 400F (200C) oven for 25 minutes. Sprinkle the Parmesan cheese on top and bake an additional 15 minutes, until the tart is firm in the center and a knife point inserted in the center come out clean. Let rest 15 minutes before serving. Serve hot, cold, or at room temperature. Serves 6 to 8.

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In addition to being eaten on their own, stewed prunes and other fruits are often spooned on porridge (oatmeal) as the first course of an English breakfast.
Stewed Prunes

1/2 lb (250 g) dried prunes
2 Tbs (30 ml) sugar
1/2 cup (125 ml) dry sherry or port wine
1 tsp (5 ml) grated lemon peel

Place the prunes in a saucepan and add enough water to cover. Bring to a boil over moderate heat and simmer covered for 20 minutes. Add the remaining ingredients and simmer 10 minutes. Serve chilled. Serves 4 to 6.

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Rolls similar to these were a cult phenomenon in the '80s, and today every bakery has its own variation on the theme. This version is made even richer with the addition of cream to the "topping," which actually bakes underneath the rolls.
Sticky Buns

For the dough:
1 package (about 1 Tbs, 15 ml) dry yeast
1/2 cup (125 ml) warm water
3 cups (750 ml) all-purpose flour
1/4 cup (60 ml) sugar
1 tsp (5 ml) salt
1/2 cup (125 ml) milk
1/4 cup (60 ml) butter, melted
1 egg

For the filling:
1/4 cup (60 ml) sugar
1/4 cup (60 ml) chopped pecans or walnuts
1/2 tsp (2 ml) ground cinnamon

For the topping:
1 cup (250 ml) heavy cream
1 cup (250 ml) brown sugar, packed
1/2 cup (125 ml) chopped pecans or walnuts
1 tsp (5 ml) vanilla extract

Dissolve the yeast in the warm water and let sit for 5 minutes, until the mixture begins to foam. Combine the flour, sugar, and salt in a large mixing bowl. Combine the egg and melted butter in a second bowl and add the egg mixture and the yeast mixture to the dry ingredients. Mix until combined and knead on a lightly floured surface for 10 minutes. Let rise until doubled in volume, about 1 hour. Punch the dough down and roll into a rectangle about 11 x 13 inches (28 x 33 cm). Sprinkle with the filling and roll into a log, stretching it to about 16 inches (40 cm) in length. Slice into 1-inch (2.5 cm) slices. Mix together the topping ingredients and divide between two greased 8-inch (20 cm) round cake pans. Arrange 8 rolls in each pan and allow to rise for 30 minutes. Bake in a preheated 350F (180C) oven for 20 to 30 minutes, until golden brown. Invert onto serving plates while still warm. Makes 16, to serve 8 to 12.

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This classic Jewish pastry is the inspiration for the jelly donuts found all over the country.
Sufganiot (Jelly Donuts)

2 cups (500 ml) plus 2 Tbs (30 ml) sifted flour
2 Eggs
1/2 tsp (10 ml) salt
1/4 cup (60 ml) sugar
1/2 cup (125 ml) vegetable oil
1 1/4 oz (7 g) packet dry yeast
1/2 tsp (2 ml) vanilla extract
2 cups (500 ml) lukewarm water (110F, 40C)
1/4 cup Cognac
Vegetable oil for frying
Jam of your choice
Powdered (confectioner's) sugar

Place 2 cups (500 ml) flour in bowl with the salt, sugar, yeast, and vanilla. Mix well and add the oil, water, and cognac. Mix until smooth. Add the eggs and mix again. Add the remaining flour as needed until a smooth, elastic texture is obtained. Allow to rise until doubled in volume. Knead, then roll out the dough with a rolling pin to a thickness of about 1/2 inch (1 cm), cut into rounds with the rim of a cup, and allow to rise for 1 hour. Fry in deep oil until golden brown. Drain on paper towels and inject with jam using a piping bag, then roll in powdered sugar. Makes 6 to 12 donuts, depending on size.

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The secret to this dish is to cook the ingredients separately, as indicated in the recipe, so that they retain their individual character. The traditional way to serve it is with a raw egg yolk in half an egg shell, nestled into the hash so the diner can mix the egg yolk with the hot hash. With the current concern about salmonella contamination you will probably prefer my method, which calls for a fried egg to be placed on top.
Swedish Hash

5 to 6 medium potatoes, neatly diced into 1/4 inch (5 mm) pieces (about 4 cups, 1 L)
1 lb (500 g) roast or boiled beef, neatly diced into 1/4 inch (5 mm) pieces (about 2 cups, 500 ml)
1/2 lb (250 g) smoked or boiled ham, neatly diced into 1/4 inch (5 mm) pieces (about 1 cups, 250 ml)
2 Tbs (30 ml) butter
2 Tbs (30 ml) vegetable oil
2 cups (500 ml) finely chopped onions
Salt and freshly ground black pepper to taste
2 Tbs finely chopped parsley
4 to 6 fried eggs

Melt the butter and oil in a large, heavy skillet and cook the diced potatoes over moderate to high heat for 15 to 20 minutes, stirring frequently, until they are crisp and golden. Remove from the pan and drain on paper towels. Add the onions, along with a little more butter or oil if necessary, and cook until they are soft and transparent but not brown. Add the diced meats and cook for about 10 minutes, stirring frequently, until the meat cubes are lightly browned on all sides. Stir the potatoes into the meat mixture and cook briefly until the potatoes are hot. Add the salt and pepper and sprinkle with the parsley. Place individual servings on warm plates and top with a fried egg. Serves 4 to 6.

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The term "hash" usually refers to a dish of finely diced meat (most often beef) that is cooked with potatoes and sometimes other vegetables. I think that you will find this vegetarian version every bit as satisfying.
Sweet Potato Hash

2 Tbs (30 ml) olive oil
2 cups (500 ml) diced, peeled sweet potatoes
2 cups (500 ml) diced, unpeeled potatoes
1 medium onion, diced
2 bell peppers (capsicum), seeded and diced
1 clove garlic, finely chopped
1 tsp (5 ml) dried rosemary
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried tarragon
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Poached or fried eggs (optional)

Heat the olive oil in a large skillet over moderate heat. Add the vegetables, herbs, salt, pepper, and optional cayenne and cook covered for 5 minutes. Remove the cover and cook an additional 10 to 15 minutes, stirring frequently, until the vegetables are tender and lightly browned. Serve topped with poached or fried eggs if desired. Serves 4 to 6.

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Since the sun never sets on the Recitopian Empire, I can found hard at work at some strange hours, and this sandwich is a favorite of mine regardless of the time of day. It makes a great breakfast on the go, it's a quick and easy lunch item, and it just might be the perfect midnight snack. Rather than using my standard recipe format, I think I'll just tell you how I make it.
The Chef's Favorite Fried Egg Sandwich

I begin by popping a couple of slices of bread into the toaster. My favorite for this sandwich is rye, but whole wheat makes a great sandwich too. Then I heat a small dab of butter in a skillet over moderate heat and break 1 or 2 eggs (who am I kidding? I always use 2 eggs, but 1 egg will do) directly into the skillet. I wait for them to set up a little and then I break the yolks and swirl them a little with a wooden spatula. I like the eggs to be partially mixed into the whites so that they are combined but still separated into distinct yellow and white parts. Don't forget to season the eggs with salt and a liberal grinding of pepper. I fry this until the bottom of the eggs are set, shaping them into a single mass of about the same size and shape as the bread while they cook. Then I flip it and give it about 30 seconds on the second side. Meanwhile, I prepare the toasted slices of bread. Sometimes I butter one side and sometimes I add a small dollop of mayonnaise instead, but I always spread some good Dijon mustard on one piece of the toast. I prefer to slide the eggs out of the skillet and onto the toast rather than trying to lift them with the spatula, but either way works fine. Sometimes I stop there, just topping the sandwich with the second piece of toast and chowing down, but I almost always add a slice of cheese on top of the steaming eggs so that it melts nicely. Swiss cheese (Gruyere) is my favorite, but cheddar, provolone, and even processed American cheese are also good. If I am lucky and have some cornichons in the refrigerator, I'll have a couple on the side. If I'm not so lucky, a couple of slices of sweet pickle are a nice accompaniment. Makes 1 sandwich.

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This classic British dish gets its name from the fact that the sausage looks a little like a toad in a hole.
Toad-in-the-Hole

1 cup (250 ml) all-purpose flour
2 eggs
1 cup (250 ml) milk
1/2 tsp (2 ml) salt
Freshly ground black pepper
1 pound (900 g) small, fresh pork sausages

To make the batter in a blender, combine the flour, eggs, milk, salt and a few grindings of pepper in the blender jar, and blend at high speed for 2 or 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds. To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy. Refrigerate the batter for at least 1 hour. Place the sausages side by side in a heavy 10 to 12 inch (25 to 30 cm) skillet, and prick them once or twice with the tines of a fork. Sprinkle them with 2 tablespoons (30 ml) of water, cover the pan tightly, and cook over low heat for 3 minutes. Then remove the cover, increase the heat to moderate, and continue to cook, turning the sausages frequently with tongs or a spatula, until the water has completely evaporated and the sausages have begun to brown in their own fat. Arrange the sausages in a single layer in a baking tin or dish about 6 by 10 inches (15x25 cm) and 2 inches (5 cm) deep, and moisten them with 2 tablespoons (30 ml) of their drippings. Keep them at least 1 inch (2.5 cm) apart. Then pour the batter over them and bake in the middle of a preheated 400F (200C) oven for 30 minutes, or until the pudding has risen over the top of the pan and is crisp and brown. Serve at once. Serves 4.

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Italians rarely eat breakfast, and when they do it is frequently just a snack of bread and coffee. Frittate are usually served as the second course (il secondo) of a meal, but they also make wonderful breakfast, brunch, and luncheon dishes.
Tomato and Basil Frittata

2 Tbs cup (30 ml) olive oil
2 medium onions, thinly sliced
1 cups (250 ml) canned Italian tomatoes, drained and chopped
6 eggs, beaten
1/2 cup (125 ml) chopped fresh basil
2 Tbs (30 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter

Heat the oil in a medium skillet over moderate heat and saute the onions until golden but not brown. Add the tomatoes and cook for 5 minutes, stirring frequently. Transfer the onions and tomatoes to a bowl and allow to cool slightly. Add the eggs, basil, Parmesan cheese, salt, and pepper to the bowl and mix well. Melt the butter in a 12-inch (30 cm) skillet over moderate heat. Add the egg mixture and turn the heat as low as possible. Continue cooking uncovered and without stirring until all but the top of the egg mixture has set, about 15 minutes. Place the skillet under a preheated broiler for 1 to 2 minutes, until the top is set. The frittata should not be brown, either on the top or the bottom. Cut into wedges to serve. Serves 4 to 6.

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This dish not only makes a wonderful breakfast or brunch dish, but it also serves as an elegant appetizer or side dish.
Tomato Rarebit

2 to 3 tomatoes, halved
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
1 Tbs (15 ml) Dijon style mustard
1 Tbs (15 ml) Worcestershire sauce
1 tsp (5 ml) dry mustard
1 tsp (5 ml) paprika
A dash of cayenne pepper (to taste)
1 lb (500 g) sharp cheddar cheese, shredded
1/2 cup (125 ml) beer or water
2 egg yolks
1/4 cup (60 ml) cream or milk
Toasted sliced bread

Season the tomatoes generously with salt and pepper. Place on a baking sheet and broil for 3 to 5 minutes, until tender. Turn the broiler off and allow the tomatoes to sit in a warm oven until ready to serve.
Melt the butter in a saucepan over low heat. Add the mustards, Worcestershire sauce, paprika, and cayenne, and stir to combine. Add the cheese and beer or water and stir constantly until melted. Mix together the egg yolks and cream or milk and add slowly to the cheese mixture, stirring until well blended. Taste and adjust the seasoning with salt and pepper. Place the tomatoes on a serving platter or individual serving plates and spoon the cheese sauce over them. Serve with toast. Serves 4 to 6.

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Many of my readers will immediately dub this recipe "Spanish French Toast," to coin an oxymoron. In Spain it is frequently served as dessert, but I thought it would go great on the breakfast table. They are usually fried in olive oil in their home country, but you may choose to use butter instead.
Torrijas

2 eggs
2 Tbs (30 ml) milk
1 tsp (5 ml) cinnamon
8 to 12 thick slices of French or Italian bread (about
1 inch (2 cm) thick; day-old bread is better)
Olive oil or butter for frying
Powdered (confectioner's) sugar

Beat the eggs, milk, and cinnamon together. Quickly dip both sides of the slices of bread in the egg mixture and fry in a heavy skillet over moderate heat until browned on both sides. Dust liberally with powdered sugar and serve immediately. Serves 4 to 6.

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Here's a tasty variation on the standard American breakfast biscuit, which is usually made just with white flour. Remember, as with all biscuits, make sure the butter is cold, and handle the dough as little as possible.
Whole Wheat Biscuits

1 cup (250 ml) whole wheat flour
1 cup (250 ml) all-purpose flour
2 tsp (10 ml) double-acting baking powder
1/2 tsp (2 ml) baking soda
2 tsp (10 ml) sugar
1/2 tsp (2 ml) salt
1/3 cup (80 ml) cold butter or shortening
1 cup (250 ml) buttermilk or sour cream

Sift together the dry ingredients. Cut in the butter, using a pastry blender or fork, until the mixture reaches a fine crumb consistency. Stir in the buttermilk just until the mixture is thoroughly combined. Roll out to a thickness of about 1/2 inch (1 cm) and cut into rounds. Place on an ungreased baking sheet and bake in a preheated 400F (200C) oven until golden brown, about 12 to 15 minutes. Makes about 18 two-inch (5 cm) biscuits.

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This vegetarian hash can also be used to fill omelets or as a topping on scrambled eggs.
Zucchini Hash with Eggs

1 large potato, diced
2 Tbs (30 ml) butter
2 Tbs (20 ml) vegetable oil
1 large onion, diced
4-6 zucchini (courgettes), diced
1 Tbs (15 ml) tomato paste
Freshly ground salt and pepper to taste
8-12 eggs, poached or fried

Cook the diced potato in salted boiling water until it is barely tender, about 5 minutes. Drain and set aside. Heat the butter and oil in a large skillet over high heat and saute the potato, onion, and zucchini until golden brown, 10 to 15 minutes. Stir in the tomato paste, salt, and pepper, and cook an additional 2 minutes. Serve topped with poached or fried eggs. Serves 4 to 6.

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