Miner's Mush by Lyndsey

My French Canadian grandma used to make this for my dad and all his siblings. It has become a Jordan family staple. I like it with the anise, but feel free to adjust the amount or eliminate it all together. Kids generally don't like it with anise.

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…

Breton Sweet Crêpes by Sherwin Faden

These crepes are authentic and remind me so much of time in La Bretagne (Brittany). They are so good that I never want to put anything on them. They are best prepared on a crepe griddle (Une Bilique). They will last a day or two and so I often prepare a double batch.

Pain Perdu by Evelyn Scott

Pain Perdu is a deep-fried version of French Toast.

Sweet Apple Crepes by Kelsey Martin

brouillade by Marc Enggist

Spinich and bacon quiche by hollyfri

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!

Breakfast Crepes by Jeremiah Pattison

Baked Anjou Pear French Toast by Tracy Wilson

Goat Cheese Tarte by Mack Scarborough

Light and savory, a good accompaniment to a hearty soup

New Orleans French Toast by Paula Lenz

New Orleans Style French Toast This is not your typical French toast recipe. This is made New Orleans style using thick slices of bread soaked in a custard batter. The bread is browned lightly in a pan and then baked to a golden brown. This recipe is just one of the countless French-influenced dishes of New Orleans and one of the…

Lobster Eggs Benny by Lacy DeVeney

Blueberry Clafoutis by Julie Waltz

A sweet, custardy, fruit-filled breakfast treat baked in a pie pan. Any berry or stone fruit works well in this recipe.

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…