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Ingredients: Dijon mustard, egg yolks...

"The name derives from the first owner, Emile Commander, who opened this New Orleans institution in 1880 in the Garden District. In 1974, the Brennans took over and started the famous jazz brunch. This mousse, served with raspberry sauce, is a staple of the menu. Prep time does not include chilling time. Plan to make a custard or sabayon with the..."

Ingredients: confectioners' sugar, cream of tartar...

"When I was a little girl, my mama always made this for me for breakfast. I loved it and fixed it for my children who also loved it. It always smelled so good frying that I could hardly wait to get it on my plate."

Ingredients: cinnamon, eggs, milk...

"This is a very fine dark pecan pie, its chess pie custard looks similar to commercial pies. This was adapted from a recipe in The TOH Cookbook, but any good Virginian must improve the appearance of her pie by placing perfect pecan halves in a decorative pattern on top of the chopped pecan filling. The pie took me 60 minutes in total baking time."

Ingredients: dark corn syrup, eggs...

"Lively flavors and rich taste from the deep South. This savory delight comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, eggs...

"Easy Home Cooking Magazine"

Ingredients: mayonnaise, parsley...

"This is the only recipe my family has ever used. You can decrust the bread, but it's not really necessary if using the original thin-crusted New Orleans style French Bread."

Ingredients: eggs, evaporated milk...

"An unusual and tasty brunch treat from the Junior League of Huntsville Alabama."

Ingredients: cracker crumbs, Italian-style diced tomatoes...

"So easy to throw together for a brunch/lunch. I'm sure crab would be great in this, too."

Ingredients: eggs, green onions...

"Breakfast Frittata. Eggs baked together with cheese and other ingredients to create a very pizza-like breakfast dish. VERY good and easy to modify with your own ingredients. I came up with this method by modifying a baked omelete recipe that just sounded bland. This is very tasty and is easy to make very large in a 12" non-stick skillet. This..."

Ingredients: eggs, garlic...

"Perfect for an elegant Sunday brunch served with a hot, toasted baguette, this recipe comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: eggs, orange rind, salt...

"This is a "stuffed" savory bread pudding that's perfect for a Sunday brunch. Rather than just jumble everything together, you do it in three layers -- bottom layer of dried or stale French bread, a layer of spinach, tasso and cheese, and more bread on top. It's easy to prepare the day before, so all you have to do on Sunday morning..."

Ingredients: tasso, salt & freshly ground black pepper...

"Taken from Emeril Lagasse's show Emeril Live. I've added Chocolate in the place of raisins."

Ingredients: bittersweet chocolate chips, confectioners' sugar...

"A nice way to spice up plain old deviled eggs."

Ingredients: fresh chives, fresh parsley...