Breakfast

Ingredients

It's a pleasure to sink your fork into during brunch, lunch, or dinner.

First thing you should know is that these donuts are worth eating a full day after you fry them.

Ingredients
 

This combination of sorrel, smoked salmon, and eggs makes one of the best brunch dishes I've ever eaten. When sorrel leaves are shredded and cooked in butter, they wilt dramatically and quickly turn into a puree, almost as if they melted. Add some cream, and you have a lemony sauce that complements the smoked salmon more keenly than a rich hollandaise. Just remember it takes a lot of sorrel leaves to make a little bit of sauce, so make this dish when you have plenty to harvest or can buy big bunches at the market, usually in the spring or early fall.

When peaches arrive in the market, Lynne likes to whip up a Bellini, the refreshing drink made with fresh peach puree and champagne, said to have originated at Harry's Bar in Venice in the 1930s.

Shellagh Connelly, chef/owner of Mildred Pierce Cafe in St. Paul (and a woman who understands breakfast food down to her soul), created the dish for her breakfast menu. For me, my version illustrates an important point—cream cheese is one of the most underrated ingredients in the market.

In Catalonia, we love our eggs, especially in the form of tortillas, or omelets.

Little thin potato pancakes are done on a flat griddle and served with butter, sugar and cinnamon. You roll them up like a cigar and eat them warm.