Fresh Spinach Quiche by Salad Foodie

Perfect for brunch or company, and one way to use up leftover fresh spinach. Use half Swiss cheese and half mozzarella if preferred. Do not bake pie shell well ahead of time as it needs to be hot or at least very warm when filling is poured in it.

NUTELLA AND BANANA CREPES by Linda Tay Esposito

Making a crepe is not as intimating as one would think. You can make these crepes for breakfast or as a snack. You can stuff the crepes with sweet or savory filling, or for the classic french crepe, some lemon juice and a sprinkle of sugar. Remember not to overmix the batter and letting the batter rest and you will be assured of a…

Merguez Egg benedict by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Merguez Egg benedict

PANCAKE DOUGH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PANCAKE DOUGH

French toast by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

French toast

French Toast by Jason Weaver

For a delicate summer desert - fresh, light and full of flavor – try this twist on an old favorite. The Sake Sabayon is a wonderful surprise on the season’s best fruits - a treat made even more special with a dollop of ice cream!

Mollet Eggs Florentine by B Innes

A Mollet Egg is one that is cooked not quite hard. It lies inbetween a soft boiled egg and one cooked hard. The whites are well set and the yolk is still partly runny. A Mollet Egg Florentine is an egg cooked not quite hard served with spinach. One of my past times is to go through very old cook books and I found one"The…

fougasse with Streusel Topping by B Innes

As a breakfast bread it is usually made with berries covered with the crumble topping. My take is a little different but just as tasty.

WAFFLE DOUGH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

WAFFLE DOUGH

Lobster Eggs Benny by Lacy DeVeney