This has been on my "To Try" list forever and it may be just what you are looking for (I've thought about making them in a thick Vidalia ring too). Or you can always do a Benedict sort of thing. I've been making smoked salmon benedict and crab benedict a couple of Sundays each month.

Enjoy your company!

Alexa

Here is a link that might be useful: Bell Pepper Egg in a Hole

I was thinking a smoked salmon benedict would be good, too.

Or what about crepes? I LOVE breakfast crepes! Particularly fruity ones.

Have a wonderful weekend.
AM

I had lots of ideas for you until I reread your post. My favourite breakfasts seem to always have carbs.

What about Eggs in a Cloud. The original recipe called for baking the eggs on toast. I made adjustments to suit our tastes.

Eggs in a Cloud

Eggs Separated
Chives
salt and pepper
Bacon/ham/sausage
Options:
Cheese
Mushrooms saute with garlic
Spinach, etc..

Beat Egg whites, season with salt and pepper and fresh chives. Please spinach/mushrooms in bottom of small ramekin or baking dish. Top with egg whites, Make a little well in the middle for the egg yolks. Bake for about 6 to 8 minutes to set. Slide egg yolks into wells and continue to bake until eggs are set to desired "doneness".

Serve with sauted cherry tomatoes and your choice of bacon/peameal bacon, sausages, ham, etc...

I call this Italian scrambled eggs. There was once a recipe, but I have adapted it to so many different size groups and tastes that I have forgotten where the recipe is.
To put it simply, scramble some eggs....soft don't over cook....salt and pepper and put them in a layer in a buttered baking dish. Add a layer of diced red and green pepper and onion which have been sauteed until just beginnintg to soften....and a layer of grated cheese, I usually use sharp chedder...but have used other cheeses like a mix of chedder and gruyere or slices of provolone.
Then more eggs and finish with more cheese.
Back when I would have huge groups I would have 4 frying pans on the stove and a mountain of grated cheese and scramble 8 to 10 dozen eggs.
You can make it a day ahead and heat covered in a 325 oven and...the length of time depends on the size of your casserole.
And you can season your eggs with fresh chopped parsley or other herbs and add well drained tomatoes to the pepper and onion layer.

I've done this with great success!

Cook bacon lightly, for 5 mins on stovetop.
Spray individual muffin tins with non stick.
Line muffin tins with undercooked bacon, crack one egg in each bacon basket. Top with salt and pepper, cook @ 325 for 10 mins or till eggs are set.
I've also placed spinach leaves in the bacon before the egg. I've also shaved Gruyere on egg.
Whatever you serve, breakfast in a cabin has GOT to be better than breakfast in the tundra, where I live...!

Thanks for all the great ideas!

Alexa that looks like a really neat idea!
Am, I'd love the smoked salmon but himself won't eat it...silly boy!
Lindac and sisyz those are great ideas especially for a group. I'll be sure to use them both.

Ann, when I linked to the original recipe look what was on the same page! This is what I'm going to make this weekend but the rest will be great additions to my breakfast repertoire!

Here is a link that might be useful: Herb Baked Eggs

Check out Ann's eggs in baked potatoes on the current What's for Dinner thread. They look wonderful and would probably be a nice change of pace from the waffle breakfast.

One more thought - or recipe to put away for "someday". I made this for a brunch about a year ago and it got raves from everyone. Bonus, it was really easy to make and has a dramatic look!

Mushroom Spinach Souffle Roll

Ingredients:
4 T. butter
1/2 cup flour
1 tsp. salt
Pepper to taste
2 cups milk
6 eggs
2 bunches cleaned fresh spinach OR 2 10-oz packages frozen spinach
1 lb. mushrooms
8 oz cream cheese
Salt and pepper to taste

Instructions:
Melt butter in a sauce pan, blend in flour, salt, and pepper. Whisk in the milk, bringing the mixture to boil. Stir constantly until thickened. Cool mixture. Add the egg yolks and beat. In a separate bowl beat the egg whites until stiff. Fold them into the cooled sauce. Line a greased jelly roll pan with waxed paper, then butter and flour the waxed paper. Pour the souffl� mixture over the waxed paper, spreading lightly to form an even layer. Bake in a pre-heated oven at 400 degrees for 30 minutes or until nicely browned. While souffl� is baking make the filling. Saut� the spinach and mushrooms in butter until tender and liquid has been reduced. Add the cream cheese and mix well. Season to taste. Set aside but keep warm. Turn souffl� immediately onto a towel. Carefully remove waxed paper. Roll up lengthwise with the towel inside. After a minute or so, unroll. Spread filling evenly over the souffl�. Roll up jelly roll style with the help of the towel. Serve immediately!
This can be made the night before and reheated at 325 degrees in the morning.

********************************************************
Roasted Red Pepper Coulis

Ingredients
3 large red bell peppers
3 tablespoons extra-virgin olive oil
1 medium shallot, thinly sliced
1 tablespoon sherry vinegar or red wine vinegar
Salt and freshly ground white pepper

Directions
1.Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over. Transfer the peppers to a bowl and let cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.
2.In a food processor, combine the peppers with the olive oil, shallot and vinegar and puree until very smooth. Season the coulis with salt and white pepper.

Oh yeah, I second Ann T's eggs in baked potatoes, I did them and they were a hit with Elery too. I baked the eggs too much, I'd like them a bit runnier, but I'll definitely be making them again, so the next time I'll do it right!

Annie

Sharon, that recipe looks very good, but personally, I would omit the nutmeg. If everyone else likes it, however, it should be fine. I'm okay with nutmeg in Indian savory recipes or even in Lebanese (although I like it better without), but I do not like it in Italian recipes. I think it would detract from the fresh herbs in the recipes.

I also needed some more recipes for my breakfast repertoire and will save these myself as well! Thanks for starting the topic!

I'll have to make a note to buy a set of au gratin dishes. I only have one, and it's not attractive.

Lars

Hi chase,

I know you've chosen for this weekend, but wanted to remind all of a different egg recipe I posted in Cookalong #11 - Eggs. I've had this recipe over 20 years, & especially like the sauce.

Bouchees a la Marie Antoinette
6 servings

1 10-oz pkg pastry shells (bouchees)
1/4 c. butter
1/4 c. flour
1 c. dry white wine
1 c. whipping cream
2 c. grated Bonbel or Port Salut cheese
2 c. finely diced smoked ham
salt, pepper
6 poached eggs*
dill sprigs, optional

Prepare patty shells according to package directions. Place shells on serving platter.
In saucepan melt butter and stir in flour. Gradually stir in wine and whipping cream. Stir over low heat until sauce bubbles and thickens.
Stir in cheese, a little at a time, until sauce is smooth.
Stir in ham and salt and pepper to taste.
Place a poached egg on top of each patty shell.
Spoon hot sauce over egg.
Garnish with dill sprig if wished.

* Poach eggs in gently simmering water, milk or cream 3 to 5 minutes.
To store eggs for later use - but not more than 24 hours - put the poached eggs in a bowl of ice-cold water in the refrigerator. Remove from the water and let drain about 30 minutes before serving. The heat from the sauce, platter and patty shells will warm up the eggs.

Here is a link that might be useful: Cookalong #11 ------ EGGS

Up north last weekend I had a house full. We're always in a rush to get out the door early in the morning to hit the slopes or the trails so I try to have something quick for breakfast. My go to breakfast is pretty simple, homemade Egg McMuffins. I make them ahead and heat only what we need for breakfast. I prefer them wrapped in foil and heated in the oven but the men tend to wrap them in a paper towel and pop them in the microwave for a minute.

I don't have a recipe but basically I toast the English muffins, top the muffin with a slice of cheese, top with a thick slice of cooked Canadian bacon or sausage patty and top with a baked egg. I bake the bacon on a cookie sheet at the same time I bake the eggs in buttered muffin tins at 350 for about 20 minutes or until the yolks are set.

I made 24 for Saturday breakfast and they were gone in a flash! It was a testosterone crowd with DD and I as the lone females. :-) Sunday breakfast was blueberry muffins, fruit and yogurt because we were all meeting for a hefty brunch later in the morning. The men weren't as enthusiastic with that fare but DD loves my blueberry muffins. She was headed back early due to a 7 1/2 hour drive so I catered to her since she was missing brunch.

Alex that looks awesome and something I will definitely consider for a time when I need to impress...this is not that time! LOL

Lars, I agree no nutmeg!

Kathleen, that sounds wonderful. I do something similar with scrambled eggs but poached sound fabulous. This will be in the rotation.

Ruthanna and Annie, I know Ann won't be offended but that dish doesn't appeal to me especially in the AM and I'm a selfish soul. I only cook what appeals to me! LOL

Moosemac, I do those too, my guys love them!! Especially when we have a bunch up skiing etc but this is just 4 of us and I want something a bit more sit down.

I saw a recipe in the latest Food and Wine and am a bit torn between it and the Herb Baked Eggs but it will be one or the other.

The recipe is for Crepes Benedict. Basically Herbed crepes, rolled around a poached egg and pea meal bacon and drizzled with Hollandaise.....I know I said I didn't want to have a carb based breakfast but ...oh my!

Thanks do much guys, you have added so many recipes and ideas to my "To be Tried" file , and they will be.

Sharon, I'm surprised, a good Irish girl like you, and not a potato in sight for breakfast, LOL.

I just love the combination of potatoes with runny egg yolks so I didn't like my batch as well, I cooked the eggs too long and they were hard.

And I was going to suggest corned beef hash, until I noted that you wanted peameal bacon. Hmmmm....I wonder if peameal bacon and potatoes would make a passable hash?

Annie

Sharon, I'm with you on the potato with egg although I love hasbrowns for breakfast.The herbed baked eggs sounds fabulous. I copied and pasted it along with the one for Lydia's baked egggs with cheese, from another inn on the same page.

jude