Most mornings my breakfast consists of a piece of whole wheat toast slathered with peanut butter, or yogurt and Dorset cereal, or a microwave poached egg and toast.
On weekends, the breakfast bar often gets raised a notch. The skillet comes out, and soon the heady aroma of crisply cooked bacon and fried eggs (sunny side up is my fave!) fills the house. Aaaahhhh! The breakfast of champions!
You can never go wrong with bacon and eggs, but when it’s a special morning or you’re preparing breakfast for guests, it’s fun to serve up something a little different.
While in New York City recently, I attended a Four Star Breakfast cooking class at the Institute of Culinary Education. The four-hour class was taught by Chef Chad Pagano. Besides me, there were 13 other breakfast lovers looking to learn some new recipes for the most important meal of the day.
Wendi Hiebert 