In this version of eggs Benedict, applewood-smoked bacon is used instead of the usual Canadian bacon, because of its rich
flavor and crisp texture. Serve atop an English muffin for a delicious morning meal.
A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy skillet
until it becomes puffy and golden. This terrific version folds in fresh berries to create a wonderful summer dessert that's
also great for breakfast.
The dill, fish sauce and scallions in this round omelet may seem like an overly bold combination of flavors, but the result
is surprisingly delicious. It's also adaptable: Eat it for breakfast or as a quick, light supper.
When baking these scones, be sure to use whole wheat pastry flour, which is less dense than whole wheat flour. Mixing in some
all-purpose white flour also lightens the texture of the scones, so they're more delicate and tender.
Chef Quinn Hatfield cooks big batches of pearled barley and quinoa to keep in his refrigerator for this hot cereal, which
comes together in minutes. He also uses the grains in salads. The mixture of cinnamon and chopped dates makes this breakfast
nicely sweet—no extra sugar needed.
Baking the doughnuts and tossing them with a little butter, cinnamon and sugar makes them healthier than fried doughnuts.
The sweet potato in the dough adds a lovely, earthy flavor. Instead of slowly baking the potato in the oven, microwave it
for just 10 minutes.