On weekdays, breakfast in our house tends toward granola, cereal, an egg or two, or the occasional whole-grain frozen waffle, but come the weekends, I've been known to break out the pots and pans and cook more substantial morning meals. When we have a house full of guests, or kids and grandkids, I love to make a big breakfast, but I don't want to spend all morning in the kitchen. I make myself a big cup of coffee, and whip up one of my five favorite weekend breakfast dishes.
Eggs are universal, but that doesn't mean you have to serve them the same old way. Albornia de chayote (in the top photo) combines scrambled eggs with delicate, mild-flavored chayote squash, those light green squash that look like dimpled apples. If you can't find them, substitute yellow squash, pattypan, or zucchini. For a dish you can make ahead, try an egg and cheese casserole, like this version with leek, red pepper and bacon.
A breakfast for one or two, or for just a few, can be a bit more labor intensive. This bacon and egg tartine has the wow factor that comes from grilling bacon right into the bread with a panini press. Add a bit of salad and a hard-boiled egg on top, and drizzle with balsamic vinaigrette.
Don't want eggs? Go with pancakes. These thin, delicate lemon buttermilk pancakes, splashed with some pure maple syrup, offer a nice alternative to plain pancakes, yet take no more effort to make.
In the house where I grew up, we ate challah every Friday night, and my dad turned the leftover bread into French toast every Saturday morning for breakfast. This completely indulgent, yet not overly-sweet, cinnamon and vanilla challah French toast, made with thick slices of eggy challah or brioche, takes me right back to those wonderful Saturday mornings of childhood.
For more weekend breakfast ideas, use the search box at the top right to look for "eggs", or "waffles", or "egg and cheese casseroles", and treat your guests to a special start to the day.
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