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268b_ad125xbroads_lowqualLook forward to weekly inspiration in the form of an e-mail recipe from Anne’s Oceanfront Hideaway’s Four Star Bed and Breakfast. Delightful treats, special diet recipes and breakfast favourites will hit your inbox every Monday. And, when you sign up for this e-mail you’ll receive a fantastic brunch planner!

Relive the Salt Spring Bed and Breakfast experience at home with this creative and inspired brunch planner from Breakfast with the Broads.

Inside your brunch planner you’ll find:

  • Tips for setting the mood for your brunch,
  • Fantastic Ideas for your theme,
  • Two four-course menus complete with shopping list and recipes,
  • Tips for prepping your meal ahead of time so you can enjoy the brunch as much as your guests,
  • Special table setting tips from Anne’s.

You’ll get all of this, when you sign up to get the weekly recipes from Breakfast with the Broads.

Start planning a brunch that will have your friends talking for months!

Sign up for the weekly newsletter from Breakfast with the Broads and you’ll immediately be directed to the page where you can download the FREE BRUNCH PLANNER!!

easter-eggs

Easter made a surprise attack on me! Julie’s been asking me for an Easter menu for awhile but I didn’t realize that it was THIS WEEK!

When I finally finished up the menu for our Breakfast with the Broads newsletter readers and gave it to Julie I said “so we’ll send one this week with the menu, and then send two recipes next week and the last two the week after”. And Julie smartly replied, “Sure, if we want people to use them for Mother’s Day instead of Easter.”

That’s when she informed me that Easter is in fact this weekend!! So, I am sorry that I’m so far behind – funny how time really does ‘hop’ by.

Easter Brunch Menu:

Mixed Berry Breakfast Shake

Mixed Berry Breakfast Shake for Easter Brunch

Mixed Berry Breakfast Shake for Easter Brunch

What you need:

  • 2 cups frozen mixed berries
  • 2 cups French Vanilla Yogurt
  • 1 tablespoon icing sugar (optional)

What you do:

1. Put in a blender, blend until smooth.
2. Serve in tall glasses with a strawberry garnish

More recipes tomorrow ….

268b_ad125xbroads_lowqualLook forward to weekly inspiration in the form of an e-mail recipe from Anne’s Oceanfront Hideaway’s Four Star Bed and Breakfast. Delightful treats, special diet recipes and breakfast favourites will hit your inbox every Monday. And, when you sign up for this e-mail you’ll receive a fantastic brunch planner!

Relive the Salt Spring Bed and Breakfast experience at home with this creative and inspired brunch planner from Breakfast with the Broads.

Inside your brunch planner you’ll find:

  • Tips for setting the mood for your brunch,
  • Fantastic Ideas for your theme,
  • Two four-course menus complete with shopping list and recipes,
  • Tips for prepping your meal ahead of time so you can enjoy the brunch as much as your guests,
  • Special table setting tips from Anne’s.

You’ll get all of this, when you sign up to get the weekly recipes from Breakfast with the Broads.

Start planning a brunch that will have your friends talking for months!

Sign up for the weekly newsletter from Breakfast with the Broads and you’ll immediately be directed to the page where you can download the FREE BRUNCH PLANNER!!

One of my childhood memories was my Grandmother making toast strips to eat with my egg in the morning.  On special days she would sprinkle a mix of  cinnamon and sugar on top, pop them in  the oven on broil for a few seconds until they started to bubble.  The kitchen would smell of cinnamon as I waited in anticipation for the moment I could savor the flavor as well as the smell! Inspired by those memories, this year’s Valentine’s Day Breakfast Menu includes some tasty and comforting heart shaped Cinnamon Toast!

Crunchy and tastey!

Crunchy and sweet!

We use 2 Tablespoons of Sugar  to 1 teaspoon of Cinnamon, but you can alter it to suit your taste buds.

Cookie cutter

Cookie cutter

Sprinkle on the Sugar Cinnamon Mix
Broil until the sugar bubbles

Broil until the sugar bubbles

Put in frypan add an egg, cover and cook.

Put in fry pan add an egg, cover and cook.

Need an idea of how to use  up the left over bread?  Put it in a frying pan add an egg and cook until egg starts to solidify, cover for a minute to set the egg. If you like your eggs over easy flip them, then just leave on the other side for about 30 seconds.
Serve with a sprig of green and berries or grape size tomatoes.  Loved by kids and kitchen staff (me)!


Happy New Year Everyone! We though we’d kick off 2009 with a quick look back at your favourite breakfast recipes posted here in ’08.

According to the number of times these pages were viewed, here are your favourite breakfast recipes from Breakfast and Beyond in 2008:

  1. Grandma Broad’s Bran Muffins
  2. Bulk Buckwheat Pancake Mix
  3. Orange French Toast for Vegans
  4. Bacon and Eggs in a Pie
  5. Crepes, Yam & Eggs (now called Crepes Napoliyam)

Of these breakfast favourites, NONE of them are currently featured in the Breakfast with the Broads Cookbook – so we’ve decided to add your favourite one into the book. To help us choose which one needs to get squeezed in, we need

Poll Closed January 11th, 2009

And what would a best breakfast of 2008 blog post be without a few mentions of other great breakfast blog postings out there?? Here’s three of our favourites from 2008:

1.  Yogurt with tropical fruit, granola and crystallized ginger

2. Sleepin’ in Omelette

3. Pecan Honey Sticky Buns

Have you got a favourite recipe from 2008 that we haven’t mentioned? Let us know!

Get Free Brunch and Breakfast Recipes Weekly!

Get Free Brunch and Breakfast Recipes Weekly!

Almond Berry Banana Bread

Almond Berry Banana Bread

Today’s the first day of winter…and what a winter day it is indeed! Here on Salt Spring Island we’re covered in a blanket of snow that just keeps on falling. Good thing we’ve nowhere to go today because we are not going to be able to get out of our driveway.

Tomorrow we’re sending out the final Christmas brunch recipe to our Breakfast with the Broads email recipe subscribers. They’ve now got everything they need to prepare an amazing five course brunch…and today I’m going to share with you how that brunch can be ready to go Christmas morning with less than an hour of work!

The Chrismas Brunch Menu

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Beverage: Fruit Fantasy

Fresh Fruit Compote with Lemon Cream

Fresh Fruit Compote with Lemon Cream

Cereal Course: Apple Berry Crisp Delight with Yogurt

Fruit Dish: Fresh Fruit Compote with lemon cream

Bread Basket: Almond Berry Banana Bread and Cranberry Orange Muffins

Main Course: Smoked Salmon Strata served with Smoked Salmon, Cream Cheese, and Fresh Parsley

Christmas Brunch Preparation Tips

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

You don’t want to get up at 5am to serve brunch at 9am! But, with this menu, you won’t have to. Many of the items

Cranberry Orange Muffins (Milk & Egg Free!)

Cranberry Orange Muffins (Milk & Egg Free!)

should be made ahead of time! And you could even make the bread basket items up to a week in advance, store them in the freezer, then just pop them in the oven for a few minutes to warm them before serving!

If you do that… you can have brunch on the table in less than an hour, and have time to visit while things are cooking.

So here’s how we’d suggest you prepare this low fuss menu:

Salmon Strata

Salmon Strata


7 days before:

Bake the Almond Berry Bread and Orange Cranberry Muffins. Let them cool completely. Freeze the muffins in a large freezer bag or freezer friendly sealed container. You may actually find that the bread is either to slice frozen because it’s a bit crumbly, so freeze it whole if you’d like then slice it as it thaws the morning of brunch.

Day Before:

Make the Apple Berry Crisp and the Salmon Strata – but do not cook! Once they are ready to go in the oven, cover them and put them in the fridge until morning.

Make the fruit compote as per the instructions and put it in the fridge too!

If you really want to sleep in, set your brunch table the night before. That way you will have very little work to do in the morning.

1 Hour Before Brunch:

  1. Pop the crisp in the oven and start baking it. Since it takes about 35 minutes, and you’ll serve it about 15 – 20 minutes before the strata, you want it ready first.
  2. Take your bread basket items out of the freezer and leave them on the counter to let them thaw a bit. Slice the bread if you froze it whole.
  3. Get coffee and tea ready. You can also fill water glasses and get the table set (if you didn’t do that the night before).
  4. Prepare the compote (you will need to make the lemon cream). Put a compote and a juice drink at each table seating.
  5. Once the crisp is ready, pull it out of the oven and put the strata in.You want to let the crisp cool a little bit before serving.

Brunch Time:

  1. Pop the bread basket items into the oven for no more than 5 minutes. Pull them out and put them in a basket with a tea towel wrapped around and over top of them to keep them warm… now it’s time for brunch!
  2. Seat your guests around the table, serve them their coffee and tea. Allow them a few minutes to get settled and start enjoying their compote.
  3. Put out the fresh baked bread basket items 😉 – hey, they ARE hot out of the oven, aren’t they?
  4. If your strata still has more than 15 minutes to go in the oven, take time to sit down with your guests and enjoy the compote and bread basket items.
  5. Once your strata has less than 15 minutes left in the oven, scoop out the crisp into individual servings, add a small scoop of yogurt and a mint leaf. Serve these to your guests, and take 10 minutes to enjoy yours too!
  6. When the timer goes for your strata, take it out of the oven and dish it up right away. You want to serve this hot from the oven.

Brunch and Breakfast Recipes Weekly!

Brunch and Breakfast Recipes Weekly!

This post is sponsored by my Breakfast with the Broads Cookbook Website… head on over to sign up for our weekly email recipes AND you’ll get a fantastic Brunch Planner complete with menu ideas, shopping lists, and of course, recipes! Perfect in time for your holiday visitors!!

Sit down and enjoy the praise from your guests that you pulled off a 5 course brunch in less than an hour!!!

“I, Ruth-Anne Broad certify that I have the rights to use and publish this text and pictures and I give the rights to Help Beat Sarcoma to use it.”

268b_ad125xbroads_lowqualLook forward to weekly inspiration in the form of an e-mail recipe from Anne’s Oceanfront Hideaway’s Four Star Bed and Breakfast. Delightful treats, special diet recipes and breakfast favourites will hit your inbox every Monday. And, when you sign up for this e-mail you’ll receive a fantastic brunch planner!

Relive the Salt Spring Bed and Breakfast experience at home with this creative and inspired brunch planner from Breakfast with the Broads.

Inside your brunch planner you’ll find:

  • Tips for setting the mood for your brunch,
  • Fantastic Ideas for your theme,
  • Two four-course menus complete with shopping list and recipes,
  • Tips for prepping your meal ahead of time so you can enjoy the brunch as much as your guests,
  • Special table setting tips from Anne’s.

You’ll get all of this, when you sign up to get the weekly recipes from Breakfast with the Broads.

Start planning a brunch that will have your friends talking for months!

Sign up for the weekly newsletter from Breakfast with the Broads and you’ll immediately be directed to the page where you can download the FREE BRUNCH PLANNER!!

Thanks for joining us for brunch!!

How to Make Poached Eggs

How to Make Poached Eggs

Wondering how in the world you can test out the soon to be renamed YAMMY FRENCH RESISTANCE recipe when you don’t know how to make Poached Eggs?

Poached eggs always scared me. But it turns out they are actually easier to make than just about every type of egg (except scrambled eggs maybe). So… my poached egg secret (as taught to me by my Dad)…

  1. Take out a medium sized skillet (preferably one with a lid, but if you don’t have a lid just get out a baking sheet to put on top).
  2. Fill it with about two inches of water. Bring that water to a boil over high heat on the stove.
  3. Once the water is boiling, add 1 Tablespoon of white vinegar and a pinch of salt. The vinegar is critical as it keeps the eggs together. I don’t know why – I just know that without it the eggs just don’t look like eggs anymore.
  4. Gently crack the egg, and without burning yourself, open up the egg and release it into the boiling water (try to slip it in rather than drop it in, so you want to get fairly close to the boiling water).
  5. Cover the eggs, and cook for 3 minutes (30 seconds less if you like your eggs runny and 30 seconds more if you want the yolks solid).
  6. With a slotted spoon, pull the eggs out of the water, let the water drip off of the eggs and then place on your Yams or your english muffin or whatever you are eating with your perfect poached eggs!!!

Yammy Frenc Resistance

The Yammy French Resistance

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I sent the YAMMY FRENCH RESISTANCE breakfast recipe to our weekly recipe e-mail subscribers last week, and asked for a new name.

What name do you think it should have? Sorry POLL CLOSED on SUNDAY NOVEMBER 23rd.

~~~~~~~~~~~~~~~~~~~~

Yep – that really is what Dad has called his creation…The YAMMY FRENCH RESISTANCE so please take the POLL and give this delightful dish a name it can be proud of!! 🙂

This recipe makes 2 servings.

What you’ll need:

  • 1 Large Yam
  • 4 eggs
  • 2 large (plate size) crepes
  • 4 Tablespoons Medium Salsa

What you do:

  1. Cook the Yam in the microwave. Remember to pierce it with your fork before you cook it. Every microwave is different but it should only take 5 minutes on high to cook it (smaller yams will take less time and very big yams will take 7 or so minutes).
  2. Take the cooked Yam out, slice it into 1/2 inch slices and peel the skin off.
  3. In a skillet, heat a tiny bit of butter (or use non-stick spray), and brown each side of the Yams.
  4. While your Yams are browning, take out another skillet and poach the eggs (I’ve included instructions on poaching eggs below).
  5. Warm up the crepes (you can do this in the microwave for a few seconds or heat them in a pan).
  6. Warm up the salsa in the microwave.yammy-5
  7. Lay each crepe out flat on a large plate. Spread the warmed salsa generously over the warmed crepe.yammy31
  8. Fold each crepe inward to form a square (see picture below). Place 2 slices of yam on top, then place 2 poached eggs on top. Add a bit of salsa on top of the eggs, then garnish if you want to (they used Rosemary and some fresh flowers).yammy4

Look forward to weekly inspiration in the form of an e-mail recipe from Anne’s Oceanfront Hideaway’s Four Star Bed and Breakfast. Delightful treats, special diet recipes and breakfast favourites will hit your inbox every Monday. And, when you sign up for this e-mail you’ll receive a fantastic brunch planner!

Relive the Salt Spring Bed and Breakfast experience at home with this creative and inspired brunch planner from Breakfast with the Broads.

Inside your brunch planner you’ll find:

  • Tips for setting the mood for your brunch,
  • Fantastic Ideas for your theme,
  • Two four-course menus complete with shopping list and recipes,
  • Tips for prepping your meal ahead of time so you can enjoy the brunch as much as your guests,
  • Special table setting tips from Anne’s.

You’ll get all of this, when you sign up to get the weekly recipes from Breakfast with the Broads.

Start planning a brunch that will have your friends talking for months!

Sign up for the weekly newsletter from Breakfast with the Broads and you’ll immediately be directed to the page where you can download the FREE BRUNCH PLANNER!!

Thanks for joining us for brunch!!

FREE BRUNCH PLANNER

Brunch planning tips, theme ideas, menus, shopping lists and recipes all free in the Breakfast with the Broads Brunch Planner. Sign up and get a new recipe every week by e-mail. Breakfast will never be boring again!

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