Thomas DeGeest went to Belgium to learn from master waffle-makers and perfect his own recipes. He came back with ideas for two styles of waffle, including this light, crispy Brussels version. Toppings can include dulce de leche, maple syrup and chocolate-fudge sauce.
Bacon, Tomato and Cheddar Breakfast Bake with Eggs
This breakfast bake topped with runny eggs develops a terrific texture as it cooks slowly in a glass dish. As one F&W editor remarked on tasting it, “I worship the crisp bottom and the chewy, moist bread.”
Almond brioche (brioche filled with almond paste) is a Parisian breakfast staple. In her adaptation, Grace Parisi soaks store-bought brioche in almond-infused custard—almost as if she were making French toast—and bakes it until crisp. It’s lovely sprinkled with confectioners’ sugar and topped with berries.
Traditional huevos rancheros are fried eggs served over tortillas and smothered in sauce and cheese. Here, Grace Parisi bakes eggs, tortilla chips and cheese in a seasoned tomato sauce in individual gratin dishes.
In the winter, Individually Quick Frozen (IQF) fruit is often a superior alternative to fresh fruit shipped to the US. IQF raspberries are terrific in these soft, puffy yeast rolls—a fun twist on a cinnamon bun.