This is perfect for a brunch or breakfast with guests – the sort of occasion where you want an egg dish rather than just eggs, but you’d rather not spend your Saturday morning making Hollandaise sauce. It’s also just absurdly good. Be sure to serve with plenty of buttered toast for dipping in the delicious amalgam of egg yolks, cream and cheese.
This wonderful recipe from King Arthur Flour produces light, crisp, fluffy waffles with a depth of flavor you can only get from a yeast dough. Best of all (especially for entertaining), the batter is best made the night before.
Easy and not overly sweet, these make a beautiful weekend breakfast.
This quiche from the San Antonio Junior Forum’s 1986 “Celebrate San Antonio” cookbook has a simple cracker-crumb crust — no pastry, no rolling, no blind baking. The sour cream yields a very tender custard.
A stylish, unusual and very tasty brunch dish. Serve with poached eggs or sliced of grilled Halloumi cheese.
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This easy soufflé made with mashed potatoes is surprisingly light and tender, but rich and substantial enough to need nothing more than a green salad and a bottle of wine to make a lovely supper.
Baking is the way to go when making bacon for a crowd. Here, you’ll gild the lily with a magic mixture of brown sugar and spices. This is a brunch hit, and there’s never a single piece left over.
Here is the perfect waffle: crisp and golden on the outside, and so light you’ll think they’re hollow.
Perfect for an autumn brunch.