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Sep 11, 2012 08:17 AM

American or Canadian breakfast ideas that might be novel/interesting to European visitors, and are more interesting that bacon & eggs or French toast...

I found out today that they're more interested in North American/American/Canadian-style breakfasts. I'm not really a fan of French toast/waffles for breakfast, so I'm looking for something beyond that.

Anyone have some ideas for some breakfasts that might be interesting, and can be made the night before or in less than 45 minutes in the morning, before breakfast is served?

I was thinking maybe a Huevos Rancheros strata or casserole. Open to any ideas, especially strata/casserole/frittata type dishes. Also open to a great sticky bun recipe, if you anyone has one to share!

Thanks for any ideas. ;-)

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  1. Breakfast burritos? I take a large tortilla, sprinkle cheese on it and cook two eggs scrambled well, more like an unfolded omelette on low heat and flipped over so you get a nice little egg disc to put on the tortilla. Then the best part is frying up some hashbrowns w/ onions, peppers and seasoned with garlic (powder is fine) and cumin and S&P. Take the nice crispy hashbrowns and put on top of the egg disc and roll up! You can add any meat too - left over steak, sausage, etc. Then serve with sour cream and salsa. It's delicious and the breakfast burrito that my mother served in her restaurant that people loved.

    1. American - drop or buttermilk biscuits,corn bread or muffins

      1. 1. eggs benedict: english muffins split (not sliced) & toasted, sauteed peameal bacon (known to Americans as "Canadian bacon, either name, it's brined pork loin rolled in cornmeal - NOT bacon & NOT PEAmeal either), poached eggs (day before, refrig, reheat in hot water), hollandaise.
        2. pancakes or North American style (thick) waffles w blueberries, pecans, maple syrup.
        3. homemade muffins: blueberry, pumpkin, cranberry, pecans
        4. johnnycakes w maple syrup.
        5. buttermilk biscuits
        6. fluffy American-style omelette, esp Western

        7 Replies
        1. re: beach_cook

          I've never heard of anyone reheating poached eggs before! ;-)

          Maybe I could serve some repoached eggs with some salsa and refried beans! ha ha. ;-)

          1. re: prima

            poach as usual, or a little less just in case hot water get too hot ;).
            refrig in cold water. 1-2days.
            when needed, reheat gently (won't cook any further so long as temp kept below 170, or poss 160.

            ATK mentioned explained the science of max temp to avoid further cooking the yolk & Jacques Pepin ref this as std proc for hotel kitchens.

              1. re: prima

                on big family holiday meals- I pre-poach my eggs as well. Feeding 18 hungry people eggs benedict in under 3 minutes is a lot easier- and the cook gets to eat too!

                1. re: prima

                  Restaurants do it all the time. You didn't really think they poached them to order did you?

                  1. re: Hank Hanover

                    I knew hotel restaurant buffets serving steam trays of hard yolk Benedicts weren't poaching to order, but I did think my favourite bistro for brunch had been poaching my perfectly poached eggs Benedict/Florentine/etc to order.

                    I would think some restaurants poach ahead, and others poach to order, although It's quite possible I'm just naïve. :-)

                    1. re: prima

                      I saw Anne Burrell in that show of hers... "Cooking like a restaurant chef"?.. something like that. She had a stack of them a foot tall. She was getting ready for the brunch rush.

              2. Shrimp and grits
                biscuits and gravy

                1 Reply
                1. A creative hash is always delicious and very American. I made one with sweet potatoes, caramelized onions and duck for a German friend and she was in heaven - she thought it was the most unusual, delicious and creative thing she'd ever seen.

                  3 Replies
                  1. re: biondanonima

                    Grew up on the New England coast, where we ate fresh flounder (caught that morning) sauteed in butter. Toast and fresh fruit makes it a meal.

                    Fish cakes. Make them the night before, fry in the morning. thrifty Yankees use leftover or planned-over fish;

                    Oatmeal made with maple sugar. can add dried cranberries (craisins)

                    Indian pudding (cornmeal porridge flavored with molasses)

                    Toasted Anadama bread. Serve the bread at dinner, the toast for breakfast.

                    Blueberry muffins.

                    1. re: AdinaA

                      Or homemade blueberry muffins with crumb topping!

                      1. re: AdinaA

                        When I lived in Maine I would order a traditional Maine/New England breakfast of fishcakes and beans. I would also add two easy over eggs and some maple syrup on top. Very interesting combination.