Fancy breakfast recipes?

I need a FANCY breakfast recipe for entertaining. Any recommendations?Fancy breakfast recipes?
Apple Puff Pancakes








1/2 cup all-purpose flour


1/8 teaspoon salt


2 eggs


1/2 cup milk


1 tablespoon butter or margarine, melted


1 medium tart apple, peeled and chopped


1/2 cup apple jelly


1/8 teaspoon ground cinnamon











1. Preheat oven to 400 degrees F and lightly grease an 8'; square baking pan


2. Combine flour and salt with a wire whisk, in a small mixing bowl.


3. Add eggs, milk and butter; stirring to mix well.


4. Pour into prepared baking pan.


5. Bake for 20-25 minutes or until lightly browned.


6. Meanwhile, combine the chopped apples, jelly and cinnamon in


a saucepan.


7. Cook and stir until jelly is melted.


8. Cut pancake into fourths; place two pieces on each plate.


9. Top with apple mixture and serve.








Breakfast Hash





1 lb. roll of breakfast sausage


1 pkg. (20 oz.) frozen diced home fries potatoes


¼ cup green bell peppers, chopped


¼ cup onion, chopped


6 eggs


2 Tbsp. milk


Salt and pepper to taste





1. Crumble sausage into large skillet.


2. Add potatoes, peppers and onion.


3. Cook over low heat until sausage is browned and potatoes are fork-tender.


4. Drain off any drippings.


5. Whisk eggs and milk in small bowl until blended.


6. Add to sausage mixture; scramble until eggs are set but not dry.


7. Add salt and pepper to taste.


8. Serve hot with buttered toast or biscuits.








Tomato Soufflé





3 large cans crushed of diced tomatoes


5 Tbsp. butter


½ tsp. sugar


½ tsp. salt


4 slices white bread, torn into pieces


2 Tbsp. all-purpose flour


4 tsp. cornstarch


1 cup cold milk


5 eggs, separated





1. Sauté tomatoes in a large skillet with 2 Tbsp. butter, sugar and


¼ tsp salt until dry.


2. Add bread, mix well, and remove from heat allowing to cool.


3. Preheat oven to 350 degrees F. and grease a 4-quart baking dish


with 1 Tbsp. of butter.


4. Melt remaining butter in a large saucepan over medium heat.


5. Add flour and cornstarch; stir for 1 minute.


6. Add milk (all at once), stir and remove from heat.


7. Add egg yolks into milk mixture, one at a time, mixing well


between each addition


8. Add sautéed tomatoes and mix all well; set aside.


9. Beat egg whites with a pinch of salt in a large bowl until stiff.


10. Fold into soufflé mixture carefully.


11. Pour into prepared baking dish (it should be about ¾ full or less).


12. Bake for 35 minutes, or until puffed and golden.


13. Serve immediately.








Gooey Cinnamon Pull-A-Part








2 cans biscuits


1/3 cup white sugar


2 teaspoons ground cinnamon


1/2 cup chopped pecans, divided


1/2 cup butter or margarine, melted


1/2 cup brown sugar, firmly packed


Cooking spray











1. Preheat the oven to 350 degrees F. and lightly coat a Bundt or


tube pan with cooking spray.


2. Sprinkle half of the pecans in the bottom of prepared pan.


3. Combine white sugar and cinnamon together in a small bowl


using a wire whisk; set aside.


4. Cut each of the biscuits into 4 pie-shaped pieces.


5. Roll each piece in the cinnamon mixture and evenly place


in prepared pan.


6. Sprinkle any remaining cinnamon mixture over top dough balls.


7. Mix together melted butter, brown sugar and remaining pecans.


8. Spoon butter mixture evenly over the dough balls in pan.


9. Bake for 20 minutes or until the biscuits are golden brown.


10. Remove from the oven and turn out onto a plate while still hot


and serve.








Brunch Frittatas





8 eggs


½ cups shredded cheese


2 Tbsp. butter or margarine


½ cup chopped red and green peppers


¼ cup chopped green onions


½ tsp. salt


1/8 tsp. pepper


8 (6”) flour tortillas








1. Beat together eggs, salt and pepper.


2. Fold in shredded cheese and set aside.


3. Melt butter in 10” skillet that is both ovenproof and non-stick.


4. Add green onions (set aside a pinch for garnish) and peppers; sauté until tender


5. Pour eggs over peppers and onions.


6. Cover and cook it all over a medium low heat for 9 minutes, making sure eggs are set (look for a lightly browned bottom).


7. Turn oven on to broil


8. Move skillet from stovetop to oven and broil top about 5” from heat until lightly browned.


9. Serve in heated soft tortillas.Fancy breakfast recipes?
Well...for a fancy recipe..you can't get any fancier than Eggs Benedict.





For a nice breakfast...I would recommend Eggs Benedict, some herb roasted fingerling potatoes (with onions, garlic, paprika, salt, pepper and italian seasoning tossed in olive oil and roasted at 450). Then a side of Sour Cream coffee cake served with coffee, and juice.





EGGS BENEDICT





3 Egg Yolks


½ tsp. Salt


1 Tbs. fresh Lemon Juice


½ cup unsalted butter, at room temperature


cut into small cubes, plus 1 Tbs.


4 Eggs


4 Slices of Canadian Bacon


4 Tomato Slices, optional


2 English Muffins, split, toasted %26amp; buttered


Chopped Fresh Parsley


Drained Capers





To make Hollandaise sauce, put the egg yolks, salt and lemon juice in a heatproof bowl. Set the bowl over (but not touching) a saucepan of simmering water; whisk the ingredients together until warm and just begin to thicken, about 1 minute. While continuing to whisk, add the butter a little at a time until all of it is incorporated and the sauce has thickened, 2-3 minutes. (Do not cook the mixture too long or the eggs will curdle). It should have the consistency of heavy cream.





To poach eggs, pour 2 cups of water into the pan. The water will just enter the cups through the perforated holes. Bring the water to a boil.





To ensure the eggs’ release from the egg cups, coat the cups lightly with a non-stick spray or butter before use. Insert the cups into the stainless-steel tray. Using a pot holder place the tray in the pan over the boiling water.





Break a single eggs into a small bowl and transfer the egg to an egg cup. Repeat to fill the remaining 3 cups. Cover the pan and poach eggs over low to medium heat. For soft centers and runny yolks, poach the eggs for 3-4 minutes. For medium, slightly cooked centers and firm egg whites, poach the eggs for 5-7 minutes. For hard centers and whites, poach the eggs for 8-10 minutes. Using a pot holder remove the pan from the heat and remove the glass lid. Wait for the steam to disperse. Using the pot holder to protect your fingers and hands, lift the insert tray with the egg cups out of the pan onto a plate or cutting board.





Let cool for a moment, then loosen the egg from the edges with a spoon. To remove the eggs, invert the egg cups – one at a time – and let the eggs fall out naturally.





In a large frying pan over medium heat, melt the 1 Tbs. butter. Add the bacon slices and sauté, turning once, to heat through 2-3 minutes total.





To serve, place 1 muffin half, butter side up, on each of four individual plates and top each with a slice of the bacon and then with an egg. I also like to add a fresh tomato slice. Spoon the hollandaise sauce over the eggs, dividing it evenly. Sprinkle with the parsley and garnish with a few capers. Serve immediately.





Sour Cream Coffee Cake





¾ cup Butter


1 cup Sugar


3 ea. Eggs


½ pint Sour Cream


3 cups Flour


1 tsp. Baking Powder


1 tsp. Baking Soda


1 tsp. Salt





Nut Topping:


Mix 1 cup chopped Pecans or Black Walnuts with ½ cup Brown Sugar and 1 tsp. Cinnamon.





Cream butter and sugar until light. Beat in eggs, one at a time. Add Sour Cream. Mix dry ingredients, stir in gradually. Pour ½ of batter into buttered 9” tube pan. Sprinkle with ½ nut topping. Add remaining batter, then rest of topping.
Here are a couple of sweet breakfast treats:





TINY CINNAMON ROLLS





1 (8 ounce) can refrigerated crescent rolls


1 1/2 teaspoons sugar


1/2 teaspoon ground cinnamon


1/3 cup powdered sugar


1 teaspoon milk


1 drop vanilla extract





Unroll crescent roll dough and separate into 4 rectangles; pinch seams to seal. Stir together sugar and cinnamon; sprinkle evenly over rectangles. Roll up, jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices and place in a lightly greased 8 inch round cake pan.





Bake at 350 degrees for 12 minutes. Combine powdered sugar, milk and vanilla, stirring until smooth; drizzle over warm cinnamon rolls.





Yield: 20 tiny rolls











VELVET CRUMB CAKE





1 1/2 cups Bisquick baking mix


1/2 cup sugar


1 egg


1/2 cup milk


2 tablespoons shortening


1 teaspoon vanilla





TOPPING:


1/2 cup flaked coconut


1/3 cup packed brown sugar


1/4 cup chopped nuts


3 tablespoons margarine, softened


2 tablespoons milk





Grease and flour an 8 inch square or 9 inch round pan. Beat first 6 ingredients in a large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed for 4 minutes, scraping bowl occasionally. Pour into pan.





Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean. Cool slightly. Mix topping ingredients in a medium bowl. Spread topping over cake. Set oven control to broil. Broil about 3 inches from heat for about 3 minutes or until golden brown.
Fancy breakfast ideas? It depends on how fancy you want to get. You could make omelettes, eggs benedict, a souffle, etc. Recipes for these can be found on Epicurious.com. All of these require an above average level of skill and preparation.
quiche is always nice -


Paula Deen has some great recipes from French Toast casserole to Hash Brown casserole





foodnetwork.com
bagels with smoked salmon and scrambled eggs
Crab Cake Eggs Benedict


As fancy as this dish looks, it's very easy to make. Perfect for a brunch where you aim to impress.


(This recipe yields 2 servings)





3 egg yolks


Juice of 1 lemon


1/2 teaspoon salt


1 cup unsalted butter -- softened


2 4-ounce crab cakes


1 Tablespoon white vinegar


2 large eggs


2 English muffins


1 Tablespoon capers





To make sauce:





Place a small, heatproof bowl over a pot of steaming water. Add the egg yolks, lemon juice, and salt. Use a wire whisk to beat the butter - one Tablespoon at a time - into the yolk mixture. When all the butter is incorporated, remove bowl from heat and set aside.





Prepare the crab cakes:





Preheat the oven to 350 degrees.





Place the crab cakes on a baking sheet and cook for 15 minutes.





Poach the eggs:





Bring a small, nonstick pot of water to a simmer. Add the white vinegar.





Crack eggs gently over a shallow bowl and gently transfer the eggs to the simmering water. Do not allow the water to boil or the eggs will fall apart. Cook until the whites are opaque but the yolks are not.





Putting it all together:





While the eggs are poaching, toast the English muffins and place them on serving plates. Lift the cooked eggs out of the water with a slotted spoon. Allow all the water to drain off before placing on the English muffins. Spoon some of the hollandaise sauce over the eggs and garnish with capers.





Bacon %26amp; Spinach Breakfast Stromboli


(This recipe yields 4 servings)





1 package of puff pastry (9x12'; sheet)


4 eggs - beaten


1/2 cup mozzarella cheese - shredded


1/8 cup green onions - chopped


1 cup of frozen spinach - thawed and drained


4 slices of bacon - cooked and crumbled


1/4 cup mushrooms - sliced


4 Tablespoons milk


1/4 teaspoon black pepper


Thaw and unroll the puff pastry dough on a sheet of foil or parchment paper. Preheat the oven to 350 degrees.





In a skillet, saute the mushrooms until done. Remove and spread on bottom of puff pastry (in the center, leaving the sides clear.) In the same skillet, cook and drain the bacon. Crumble and place on pastry on top of the mushrooms. Sprinkle 1/2 of the cheese on top.





Beat the eggs, milk and salt; add spinach and green onions. Scramble over medium heat until partially set, but not completely firm. Spread the scrambled egg mixture over the other ingredients on the pastry and top with the remaining cheese.





To seal the puff pastry: take a knife and make 1'; lateral slices on each side of the plain pastry dough (perpendicular to the ingredients in the middle of the pastry dough.) The slices will make it look like you have a ';caterpiller'; of ingredients in the middle with 10-12 ';legs'; coming off the sides. Start at the top and fold in each 1'; section as if you were braiding the dough, first left, then right, etc. If this process seems too complicated, simply tuck in the ends and roll the dough as if it were a burrito to seal.





When puff pastry has been completely sealed by criss-crossing the sections, move the foil to a baking sheet and place in the oven for 35 minutes - or until the crust is golden brown.





Let cool for 5 minutes, slice and serve.











Grand Marnier Souffle


(This recipe yields 6 servings)





1/3 cup butter


3/4 cup flour


1/2 teaspoon salt


1 and 1/2 cups milk


5 eggs -- separated


3 egg whites


1 cup sugar


2 tablespoons lemon juice


1 teaspoon grated lemon rind


1/2 cup Grand Marnier


Grease a 2 quart souffle dish lightly and sprinkle it with sugar. Cut a strip of wax paper or foil about 30 inches long and 6 inches wide -- long enough to overlap itself by at least 2 inches when wrapped around the dish. Fold it in half lengthwise, then grease one side with butter and sprinkle with sugar. Tie the paper as a collar around the souffle dish, sugared side in, so that it extends at least 2 inches above the dish. Secure the ends of collar with paper clips or straight pins.





Melt butter over low heat in saucepan -- don't let it brown. Remove from heat, add flour and salt and mix until smooth. Add the milk, a little at a time, stirring constantly. Return to heat, stirring constantly, untilthickened and smooth. This is best done with a wire whisk. Remove from heat. Separate the eggs. Set egg whites aside. Beat the 5 egg yolks until thick. Add hot cream sauce, a small amount at a time, beating constantly until all the sauce has been added and mixture is a creamy custard. Set aside to cool.





Preheat oven to 350F.





Beat all eight egg whites until soft peaks form


when the beater is lifted gently. Add sugar gradually, beating constantly until a stiff meringue is formed. Gradually beat in lemon juice, a few drops at a time. Stir the lemon rind and Grand Marnier into the egg mixture, stirring well. Add all at once to egg whites, folding thoroughly using quick, light strokes. Pour into the souffle dish and set dish in a pan containing one inch of hot water.





Bake for one hour.





Remove from oven and carefully remove paper collar. Serve at once, dishing it out with a large spoon