Ingenious Breakfast Specialties – Eggs, Breads, Meats and Potatoes.


Ingenious cooks have invented many egg recipes over the years. Some have become staples of elaborate brunches, though several are used in many restaurants and hotels daily routinely.

Here are some you can try fro your Sunday family breakfast – Eggs Benedict Arnold, Eggs Florentine, Eggs Hussarde, Eggs Provencale, Eggs Sardou (a specialty of Antoine’s Restaurant in New Orleans), fried eggs sunny side up, fried eggs easy-over, 3-minute boiled eggs, scrambled eggs, eggs en cocotte, omelettes (plain or blended with vegetables and/or meats), poached eggs, huevos rancheros, and many more for those who like to enjoy a leisurely breakfast.

Breakfast breads and pasties add richness to this important meal. You can serve croissants, bagels, baguette, Danish pastries, bunuelos, muffins, Irish soda bread, whole wheat bread, pumpernickel, knackebrod, coffee cake, pan dulce, San Francisco sourdough bread, cinnamon rolls, doughnuts, stuffed baked phylo sheets (Balkan style), rolls, French toast, waffles, even tortillas, roti, and naan.

Believe it or not, in many North American households, leftover cold pizza slices are occasionally served, sometimes with a cold beer.

When it comes to breakfast meats, the choice is bewildering. Here are some – crispy bacon, breakfast sausages (lamb or pork), steak, pea meal bacon aka Canadian bacon, black pudding, link sausage, jagdwurst (hunter sausage), smoked sausage, country ham, sausage patty, chorizo, liver pudding, Westphalian ham, and even chicken livers in Madeira sauce.

Potatoes have been the staples of breakfast ever since Europeans brought it to continent from South America.

English and North Americans used potatoes coked in variety of ways for breakfast. Here are some of the ways you can try it at home – hash brown, home fries, cottage fries, bubble and squeak, potatoes O’Brian, whipped, or en croquettes.