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    You are in: Home / Cookbooks / Breakfast Dishes
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    67 recipes in

    Breakfast Dishes

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    A rich chocolaty granola. If you avoid milk chocolate and don't serve it with dairy, it's vegan. Adapted from a recipe at delicious:days

    Recipe #451419

    A quick and easy breakfast. Serve with plenty of toast fingers for dipping and scooping. Adapted from a recipe by Sydney Oland at Serious Eats.

    Recipe #448260

    A simple supper. There will be enough batter for an extra crepe, in case you mess one up; if all three turn out well, you can top the last one with a squeeze of lemon juice and a sprinkle of confectioner's sugar for a quick dessert. Adapted from a recipe by Phoebe Lapine and Cara Eisenpress at Serious Eats.

    Recipe #446270

    French in a Flash: Easy Pumpkin-Maple Breakfast Souffles | Serious Eats : Recipes

    Recipe #445171

    This "pancake" (which is more like a Yorkshire pudding or clafoutis than an American-style flapjack) is an easy, stress-free brunch, especially in fall when apples are abundant and delicious. The size of your pie plate will determine the thickness of the pancake, and therefore the length of time it needs to cook. Taken from a recipe by Sydney Oland at Serious Eats.

    Recipe #441101

    This is almost like a vanilla custard pie, but with a less-sweet crust and less-sweet filling, it works as a great brunch dish. A very light sprinkle of grated nutmeg or ground cinnamon over the top is a nice addition. If you sprinkle the top with sugar and brulee it, this could be a wonderful addition to afternoon tea. Adapted from a recipe by Kerry Saretsky at Serious Eats.

    Recipe #439509

    This is a variation on the Italian classic "eggs in purgatory," as found in _Good Meat_ by Deborah Krasner. Use the freshest eggs you can find - right off the farm, if possible. Adapted from Caroline Russock's version at

    Recipe #438856

    Adapted from a recipe at Brown Eyed Baker.

    Recipe #437018

    Adapted from a recipe by Kathy Casey at Al Dente.

    Recipe #437017

    This recipe combines the flavors of the classic Quiche Lorraine (onion, bacon, Gruyere cheese) on a pizza base, instead of a tart shell - apparently, the earliest incarnations of this dish used a bread dough base, rather than the flaky pastry we've come to know. You can make your own pizza dough (there are plenty of recipes on here), or buy dough at your supermarket. Your local pizzeria will probably also be happy to sell you a lump of raw dough, if you ask nicely. If you can't find (or don't like) Gruyere, any Swiss-style cheese will work (but something more flavorful than a bland American-made baby Swiss would be much better).

    Recipe #435817

    This recipe was adapted from a version in "The Way to Cook" by Julia Child as printed in the April 2008 issue of bon appetit. The article claims that this is an easy foolproof recipe for this souffle. I've yet to try it yet but can't wait. I've never made a souffle before -- too many stories of failures for me to bother. This has changed my mind.

    Recipe #296752

    Copied over from

    Recipe #431101

    A sweet, thick polenta is cooled, sliced and fried like French toast. An inspired breakfast dish from Brown Eyed Baker.

    Recipe #426568

    An excellent way to use up leftover bread. It can be prepared in advance for baking the next day, if desired. It works particularly well with day-old bread.

    Recipe #424069

    Inspired by a variety of recipes. Like most frittatas, this is refrigerator velcro, and I had a bunch of stuff I wanted to use up. Make sure your potatoes aren't too big; you want the volume of onion-and-potato to be about the same as the volume of egg.

    Recipe #415613

    Adapted from a recipe at The Kitch'n

    Recipe #409322

    My own variation on an Alton Brown recipe. Perfect winter comfort food.

    Recipe #403057

    A rich cross between grilled cheese and French toast, invented as another fried food to celebrate Hanukah. From the New York Times, Dec 4, 2009.

    Recipe #402514

    From Alex Guarnaschelli's Cooking Loft on Food Network. Serve with Recipe #327564.

    Recipe #327541

    These bagels are better than any store bought or frozen varieties. They are so fresh and the possibilities are endless :) Have lots of real butter and cream cheese on hand! Oh...and you might want to double the recipe...they never last long around here.

    Recipe #26168

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