Breakfast & Brunch
Pot Roast Potato Cakes with Poached Eggs, Fresh Greens, and Horseradish-Mustard Vinaigrette
This hearty dish, which is a great way to reinvigorate leftover Foster Family’s Pot Roast with Herb-Roasted Vegetables, is inspired by Southern dishes featuring “low” cuts of meat. With savory layers of potato, roast, and poached eggs finished with the cool heat of the Horseradish-Mustard Vinaigrette and brightened with fresh greens, this crowd-pleaser makes for a decadent Sunday brunch, but it can just as comfortably double as the main event at dinner. Serve with warm, crusty toast for a complete meal. Photo to the left by Peter Frank Edwards.
Scrambled Eggs
These eggs ROCK!
Summer Corn Cakes with Chopped Tomato and Avocado Salsa
The contrasting flavors, textures, and colors make this vibrant summertime dish a feast for the eyes as well as the mouth. It is tops served with a fried egg for breakfast, and you can turn it into a filling lunch or dinner by scattering the cakes with grilled shrimp or chicken breast.
Sweet Fruit-Full Breakfast Bread Pudding
Laura Cyr, who’s known as the “Casserole Queen” at Foster’s Market, created this. She gave me this recipe, but admits that she never sticks to it. Depending on what she finds when she arrives at the Market in the morning, she might use day-old bread, or stale or broken pound cake, scones, or biscuits.
Sweet Potato Buttermilk Biscuits
I give the method for baking a sweet potato in this recipe, but the truth is that leftover sweet potatoes, like Orange-Maple Roasted Sweet Potatoes, are invariably what inspire me to make these. In a perfect world, I eat them warm topped with maple Sweetened Butter.
Very Berry Smoothie
I often have these for breakfast when there is not time for a true breakfast. Satisfying enough to hold you over until lunch, packed with flavor and lots of good nutrients.
