Breakfast Buffet

February 9, 2017

 

 

Autumn Muesli with Dried Apple, Raisins and Roasted almond

 

Mini Croissant Egg Sandwiches

 

Fingerling Potato and Broccoli Frittata with Parmesan and Fresh Basil

 

Bananas Foster Stuffed Fresh Toast, Vermont Maple Syrup and Cinnamon Creme Fraiche

 

Wild Rice, Mushroom and Cheddar Gratin

 

Savory Spinach and Cheese Bread Pudding

 

 

Assorted Breakfast Tartines

 

Caramelized Onion and Smoked Salmon

Mushroom and Shallot

Tapenade and Roasted Tomato

 

 

Petite Salmon Croque Monsieur

 

Mini Waffles with Vermont Maple Syrup

 

Roasted Cauliflower and Potato and Sage Frittata

 

Mini Greek Yogurt Parfait with Homemade Granola and Bee Pollen

 

Breakfast Tacos with Chipotle Black Beans, Roasted Corn and Goat Cheese

 

Mini Multigrain Scones with Strawberry Compote  and Creme Fraiche

 

 

 

 

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