This is a “sweet meets savory” breakfast with corn griddle cakes (also known as johnnycakes or hoe cakes depending on what area of the country you are in) topped with thinly shaved black forest ham and scallion-maple butter.
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Turkish yogurt, also known as Çilbur, fills the bill. It is a mix of yogurt mixed with garlic, topped with chili oil and poached eggs.
Buckwheat crêpes are naturally gluten free and have a subtle, nutty flavor. Crêpes made with buckwheat flour are actually referred to as a Breton galette. It’s a specialty of the Brittany and Normandy regions of France.
Sweet Potato & Bacon Hash, a dish that comes together in about 30 minutes and provides a family with a great healthy weekend breakfast.
Tuscan kale, shallots, mushrooms, and garlic are the ideal winter produce to fill these mini tarts with their flakey Parmesan crusts.
One of my favorite things about summer is juicy, perfectly ripe tomatoes that are readily available everywhere.
This recipe is an Italian twist on a classic breakfast hash.
Whole grain bread is toasted and spread with cream cheese and layered with slices of avocado, “everything bagel ” seasoning and breakfast radish.
I provide a breakfast twist by adding generous amounts of the cheese and pepper into slowly scrambled eggs and serve them with a side of prosciutto in place of the classic bacon and eggs combo.
“Egg in a hole”, “egg in a basket”, “toad in a hole”, “cowboy eggs” - call it what you will, this classic combination makes for a simple breakfast that is even more delicious when topped with a bacon onion jam.