Lemon Ricotta-filled Amaranth Crêpes

Amaranth flour is earthy and fine, and yields light, nut-like crêpes with a delicate texture. The batter consistency is slightly different from one made with a wheat flour base, so use a gentle hand when flipping your crêpes. Fill them with creamy ricotta, flavored with pure lemon zest, and naturally sweetened with just a touch…

Good Old Waffles

Waffles are easy to make, but you will need a waffle iron and a little practice. Every iron differs and requires somewhere between ½ cup and ¾ cup of batter per waffle (mine uses ⅔ cup). You may create a few skinny waffles, or spillovers, until you get it just right. Try experimenting with different…

Breakfast Egg Cups

Next time you’re looking for something a little bit different for breakfast, try these egg cups. The smoky ham and cheese melt together for a taste reminiscent of Quiche Lorraine, while the assorted vegetables add savory texture. This recipe can be made without bacon if you prefer eggs and veggies alone – just make sure…

Birds’ Nests

Looking for an impressive breakfast for unexpected guests and don’t have sufficient luxury ingredients? Don’t sweat it, because here’s all you need: one egg. Yep, one egg. Fluffy whipped egg whites form a pillowy nest around a golden yolk. Reconstructed and baked like a tiny work of art, these individual servings simply call out to…

Becca’s Scrambled Eggs with Fresh Tomato Salsa

My niece Becca uses no onions or garlic in her salsa. She keeps it simple and pure, all seasonings added to showcase the summery flavor of ripe, juicy tomatoes. Delicious on blue corn chips on a sultry July evening. Also surprisingly right atop some quick scrambled eggs with a little sour cream to balance the…

Breakfast in Bed

Love breakfast? Check out my recipes on the Charles P. Rogers Breakfast in Bed blog!