Need ideas to round out a breakfast for 150....

Pat, I have had this recipe on my to do list for years but

have not had the chance! Yummmmm to this recipe.
We usually end up making bacon and cinnamon french toast for a crowd. It seems like people do not want to stay still for much longer if they want to see the sights.
Have you made this?

 
Yes, I made them. My notes

follow the recipe. It's been a while but I do recall that I overcooked them and was bummed because I was looking forward to dunking some toast in the yolk. That's why I thought they might not be suited to the size group Missy is planning to serve. I personally prefer eggs like this served piping hot which might be a challenge when serving a big crowd. But maybe someone else has more input on this.

Denice, you might enjoy reading the reviews (over 100) at the link.

 
I haven't tried it, but how could it not be? I even love the Vienna sausage/Pillsbury version.

 
Here's an idea...REC: Crepes Benedict

Crepes Benedict
presented by Swantown Inn Bed & Breakfast

8 servings (2 crepes each)

16 crepes, your favorite recipe or store bought, 8-9" diameter
16 eggs
2 Tbsps butter
Few drops Tabasco (optional)
16 slices ham, very thin
2 cups Hollandaise sauce (for a quick and tasty sauce, follow directions on Knorr brand packaged Hollandaise sauce, adding a little Tarragon herb to sauce)

Preheat oven to 350°

Scramble 16 eggs with 1 Tbsp butter. To five a little zip to the flavor, add a few drops of Tabasco sauce to egg mixture before cooking.

Lay out crepes and top each with a slice of ham. Divide scrambled eggs evenly among the crepes. Roll up the crepes and place on a cookie sheet. Brush the rolled crepes with the other Tbsp butter, softened and place in the oven until lightly browned, approximately 10-15 minutes. Remove from the oven and place 2 crepes on each of 8 serving plates. Top each serving with 1/4 cup Hollandaise sauce, and adorn with the garnish of your choice. Serve immediately.


There are a lot of other good breakfast/brunch offerings at this site:

http://www.bbonline.com/recipe/breakfast.html

http://www.bbonline.com/recipe/swantown_wa_recipe1.html

http://www.bbonline.com/recipe/breakfast.html

 
Sounds delish. Would you have access to those crepe makers? a crepe bar would be fast and different

 
Here's a favorite: Lemon Verbena Fruit Salad

I like my fruit unadorned, but this was spectacular. Would be lovely to topped with yogurt too.

Lemon Verbena Fruit Salad
From the Herbfarm Cookbook by Jerry Traunfeld

Author notes:
The heavenly citrus scent of lemon verbena intensifies the fruit flavor in this refreshing salad. It's perfect for brunch or a light dessert.

Serves 8

1/4 cup sugar
1/2 cup (gently packed) fresh lemon verbena leaves, thick center vein removed
2 tablespoons fresh squeed lime juice
8 cups mixed sliced ripe fruit and berries, such as melon, peaches, nectariens, apricots, plums, pitted sweet cheeries, grapes, raspberries, strawberries, and blackberries.

Process the sugar and lemon verbena in a food processor to a very smooth green paste, scraping down the sides as necessary. Add the lime juice and process briefly. Shortly before serving, toss this dressing with the fruit in a large mixing bowl.

 
I few ideas...and the Joy of Baking website (m)

The Joy of Baking website has some fun brunch recipes. If I saw those smoothie/frappes at an event, I'd head straight for those. Yum.

I also really like the Lemon Ginger Scones from the Joy of Baking website. I prefer them the same day they're made, but if you're testing recipes, see how you like them the following day. Here's a link: http://www.joyofbaking.com/SconesLemonGinger.html
and I'll post the recipe below.

I've been to a bunch of those kinds of events. I enjoy it when they serve mini muffins...so I can try several different offerings. It also cuts down on waste because people often grab a couple full sized muffins and only eat half.

I might think about doing a couple different composed butters...lemon ginger, berry, and something herby.

What about a bacon with brown sugar lightly sprinkled over the top...maybe with some herbs (rosemary)or pepper?

I can't wait to hear what you end up serving!

And here's my favorite scone recipe:


Lemon Ginger Scones
From the Joyofbaking.com

2 cups (280 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces

1/2 cup (70 grams) crystallized ginger, chopped into small pieces

Zest of 2 lemons

2/3 cup (160 ml) buttermilk

Egg mixture for brushing tops of scones:

1 large egg, lightly beaten

1 tablespoon milk

Turbinado sugar, or white granulated sugar, for sprinkling the tops of the scones.


Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. Sprinkle with raw sugar (if desired).

Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

Makes 6 scones.

http://www.joyofbaking.com/breakfast/breakfast.html

 
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