From: The Tasty Kitchen
French toast is one of my most favorite foods to eat any time of the day. When I saw this Tasty Kitchen recipe posted by manda2177, it was love at first sight. It makes ordinary French toast extraordinary. May I introduce you to Stuffed French Toast … more
From: Little Acorn
I’ve never eaten a Pop-Tart, so I call them Pain au Chocolat or Chocolate Pastries. We often have these puff pastry and chocolate goodies in our freezer. They make a super decadent breakfast for a special occasion or a dessert good enough for company. Putting them together takes just minutes and they go straight from the freezer to the oven…more
From: My kitchen addiction
Every week at the grocery store, I buy a large bunch of bananas. About 4 days later, I always have 2 or 3 bananas sitting on my counter that are too ripe to eat. You would think that, after countless weeks of having overly ripe bananas left over, I would learn to buy a smaller bunch of bananas each week. If I had learned that lesson, though, you would not be seeing this recipe for banana berry pancakes…more
From: For the love of cooking
I have been fighting a terrible cold for over a week and I’ve had no desire to cook big meals. I was craving a skillet breakfast so I decided to make it for dinner. My kids don’t like eggs so I made them French toast to go with the tasty breakfast potatoes. I piled up a plate of potatoes with cheese, bacon crumbles, green onions and an over easy egg on top for me and my husband. It was extremely tasty and we both enjoyed it. Sometimes breakfast for dinner is the best…more
From: Savouring time in the Kitchen
I found this recipe in the cookware section of a Macy’s catalog. It featured a picture for Lemon Ricotta Crepes by Tyler Florence and the Macy’s website link to visit to get the recipe. I went – no recipe! They hadn’t posted it yet. A month or so later, I found the catalog photo that I had saved and re-visited the website, crossing my fingers. It was there! Tyler’s gorgeous crepes. They aren’t only beautiful but they are amazingly delicious…..more
when i lived in paris, i frequented poilâne, the ever so famous and tiny boulangerie on rue cherche-midi. My pastry of choice was always either the pain au chocolat (chocolate croissant) or the tartlette with apples. In the last season of top chef, when carla made her apple tart, it reminded me of those from poilâne. the other day i was at the market and they had the most lucious looking granny smith apples so i snatched them up, knowing exactly what i would make…more
From: Greedy gourmand
Whilst I am of mixed background my father is 100% Pontian Greek, so I am quite familiar with the Greek culture and definitely the food, thanks to the most gorgeous little Greek grandma in the world, my yia yia Sofia. Growing up, my brother and I spent a HUGE amount of time at my yia yia’s simply because she spoiled us rotten. We would literally be eating the entire day in between playing on the makeshift swing of a blanket tied between trees.
For example I shall tell you about breakfast:…more
From: The Purple Foodie
I’m not so much of a breakfast person. But once in a while, especially
on a weekend I like to go slow and prepare myself something more
elaborate and hearty. Over the past weekend as I browsed through the
River Café Cookbook (which I got at 80% discount at a local sale! 
),
I came across this gorgeous Mint and Asparagus Frittata recipe. I added in some button mushrooms for good measure and the Frittata was ready in a snap.
It’d be good sandwiched in a crusty bread but I enjoyed eating it all by itself as well…more
From: Cooking books
Andrea says: So I’m going to let you in on our first meal today, and I have to tell
you, this was amazing. This, my friends, was crazy good. I try to
reserve such high praise, but this little number deserves it. And it’s
not even strictly breakfast food. The recipe for this Lentil and Wild
Mushroom Hash with Poached Eggs comes from one of my all-time
favorites: Anya von Bremzen’s The New Spanish Table.
If there’s one culture that knows its way around eggs, it’s the
Spanish, who would never dream of restricting them to the earliest
meal. This would make a head-spinningly delicious dinner, but for
breakfast, it’s indulgent without being unhealthy, involved without
being difficult…more
From: Artisan bread in five minutes
It is the quintessential breakfast combination; bacon, eggs and toast.
But I had no bread to make toast (seems hard to believe, but true). In
a desperate race to get my kids to school on time I decided to bake the
eggs right into the dough. Not only was it fast, but my kids may never
settle for regular eggs and toast again. I threw a bit of Emmenthaler
cheese and bacon into the mix and 15 minutes later breakfast was ready…more
