Hmmm...?
Coffee?
Maybe a cheese souffle? But that's 2 round puffy things.
How about a shrimp quiche?
Linda C

Savory crepes? Easy to make the crepes ahead. Warm and fill when you serve.

A frittata is always a good breakfast dish for entertaining, since it can be served warm or at room temperature and can be made ahead of time. They're also very adaptable to whatever you have on hand. Here is my favorite recipe...I make substitutions for everything but the eggs from time to time!

Vegetable & Cheese Frittata

8 eggs
2 t lemon juice (preferably Meyer)& 1 t zest (optional)
Chopped fresh herbs (For mild, leafy herbs, 1 T or more but if you use rosemary, use significantly less, as it's so strong)
4 oz of cheese(s)grated or crumbled
2 green onions, chopped (or 1/3 c carmelized red onions)
Minced garlic (I like garlic, so I use 4 or 5 cloves, but if cooking for folks whose tolerance I'm unsure of, I use 2)
Salt & pepper
olive oil
A mixture of vegetables-your choice, 1 to 1 1/2 c, after precooking.
1/2 c Balsamic vinegar, simmered until reduced by half.

Preheat the oven to 325.

Prepare your vegetables. Most veggies will need to be at least partially precooked, both to reduce water content and to ensure tenderness, so saute them in olive oil with the garlic and some salt & pepper. Roasted red bell peppers is one of my favorites for this dish, with sauteed mushrooms or greens of some kind. Asparagus is wonderful with some oil-packed sun dried tomatoes (saute the asparagus in some of the tomato oil...yum!). Eggplant works well also, I usually brush it with oil and cook it on the grill, as it absorbs too much when sauteed...I like the eggplant coupled with the tender tips & leaves of celery hearts.

As for the cheese, I like to use a combination, but it isn't necessary. I like blue with mozzarella or jack, or feta with Parmesan, but sharp cheddar is good as well.

Mix all the ingredients except for the eggs & Balsamic in a bowl and mix well.

Whip the eggs with a whisk until good and foamy, then pour over the other ingredients.

In a 9 inch frypan with an oven proof handle, heat one T of olive oil very hot but not smoking. Turn the pan to coat it with oil, and then pour in the egg and veggie mixture. The pan should be hot enough to sear the bottom of the eggs, but then immediately move it to a low heat. Cook for a couple of minutes, until the sides begin to set up, and then finish in the oven for about 20 minutes. The frittata should be firm and turning gold on top, not brown.

Use a heat proof rubber spatula to loosen the frittata in the pan, and when it is free, put a plate over it and turn over, so that the bottom of the eggs are facing up.

Brush the frittata with the reduced balsamic just before serving.

Eggs Benedict.

Scrambled eggs--maybe with add ins if you like--tomato, onions and green pepper are nice, or spinach and feta cheese, basil, etc. Then sausage. In my case fake sausage, but I would recommend turkey sausage or fake sausage or canadian bacon anyway, because eggs are so rich. When I serve a fancy fruity baked thing I like to keep the rest of the meal on the plain side so the fruit can really shine.

How about egg stuffed tomatoes? They look nice, and each person gets their own tomato with egg in it. You could crumble home made bacon bits on top, along with a bit of chives.

Shelley

Actually meant to say eggs baked in tomatoes..not stuffed in tomatoes.lol

Shelley

I stayed at a B&B in Rhode Island recently and was served "New England Slump" for breakfast, a tender, warm,home-baked scone (or biscuit), covered with fresh blueberry compote/sauce and topped with vanilla ice-cream. The host/chef justified this by saying, "Life is unpredictable, eat dessert for breakfast." It was decadent and yummy. The first course was fresh fruit. There was juice and unlimited coffee also.

That sounds yummy all by itself, but how about a little meat like maybe just some bacon, sausage, or thick ham slices.

I'm with bizzo, I also would like a little bit of meat with something like this to make me feel a little more satisfied. I think it helps to offset the sweet of the whole meal but that is just me. I'm not big on total sweet first thing in the morning.