Breakfast

This double chocolate babka is a fan favorite- dark and white chocolate wrapped and twisted into a rich brioche babka loaf- it’ll be your new holiday favorite!

Kimchi fried rice with scallion salad is a perfect way to use up leftover rice, with bacon for smokiness and kimchi for lots of flavor.

Thanksgiving Eggs Benedict with Béarnaise sauce is a creative way to use up holiday leftovers and ditches the hollandaise for a tarragon treat.

Spiced quinoa breakfast bowl is topped with a combination of fruit and nuts and completed with warm milk for a hearty breakfast for colder days.

Thick cut bread is topped with roasted and seasoned mushrooms and Gruyere cheese and broiled to make these French Mushroom Toast.

This croissant breakfast wrap is eggs, cheese and ham all wrapped up and baked in golden ready-made crescent rolls.

This chai almond breakfast bowl combines almond meal and flax seeds with chai spices and served with plain Greek yogurt and topped nuts and fruit.

The ultimate breakfast sandwich with smashed avocado, maple-smoked bacon, eggs, cheese all on freshly toasted sourdough.

Thai iced coffee is a delicious cold beverage sweetened with condensed milk, and spiced up with some ground cardamom for a lovely anytime drink.

Dutch Poffertjes, are mini buckwheat pancakes, filled or not with all sorts of delicious. No special pan needed (though, preferred) and these will end up in your regular breakfast rotation!