A MONTH OF SUNDAY BREAKFAST MAIN DISHES

Stuffed Croissant French Toast with Carolina Orange Sauce and Sausages

Cheese Strata Lowrance with Ham Slices

Mushroom Charlottes and Canadian Bacon

Ham Crepes Dikki Van Helsund with Florentine Sauce

Santa Fe Strata with Avocado, Black Beans, Olives and Mango Salsa

Breakfast Kabobs with Pilaf

Nannie’s German Scrapple and Amish Bacon with Warm MacNeal Maple Syrup

Creamed Chipped Beef Aunt Philamine in Giant English Muffin Shells

Omelet Cambarceres with Proscuitto and Tomato Wedges

Swiss Omelet Roll and Fried Green Tomatoes

Sweet Spinach Gateau and Smithfield Ham

Corned Beef Hash and Hollandaise Sauce with Poached Eggs

Tortilla Espanola and Chorizo

Kedgeree and Cherry Tomatoes with Basil

Welsh Rarebit on Crumpets

Cheese Fondue with Ragged Dunking Bread

Coulibiac and Broiled Tomatoes

Burnt Cabins Blueberry Buckwheat Cakes with Pecans and Jane Schwab’s Cider Syrup

Huevos Rancheros with Sopapillas and Honey

Lox and Bagels with Vidalias

Reuben Casserole from Linda Feltman

Blue Flower Omelet, an Amish Treat when the Chives are in blossom

Steel Cut Oats in Covered Crocks with Demerara Sugar and Meyer’s Cream

Dutch Babies and Fresh Fruit Filling of the Season

Life Omelet with toasted walnuts, fresh croutons and caviar

Omelets a la the Limestone Inn

Ausschnitt und Kaese (German Charcuterie) from Cheryl Bohn and PA-Reservations

Quail on Polenta with Pomegranate Seeds, for Christmas Morning

Broiled Tenderloin Steaks when the Lions Meet a Randy Foe

Eggs Chatelaine (chatelaine always means with Chestnuts)