Breakfast at Brennan's, an omelette at the
Camellia Grill (grand reopening, April 20, 2007!!) or
Sunday jazz brunch at Commander's Palace... ahhhhh!
For those of you who are morning people (unlike myself, unfortunately),
New Orleanian cuisine provides a wealth of heavenly breakfasts, from the
fancy egg dishes of our grand restaurants, to French doughnuts at Cafe du
Monde to rice calas from the street. Bon matin, et bon appetit!
- Bananas Foster French Toast
- Beignets: New Orleans' French Market doughnuts
- Crème Brûlée Pain Perdu, by Chef John Folse: The Ultimate French Toast.
- Calas: Creole fried rice cakes
- Couche Couche: fried corn meal mush, Cajun-style
- Eggs Hussarde:
Holland rusks topped with Canadian bacon, marchand de vin sauce, then
poached eggs, napped with Hollandaise sauce.
- Eggs Pontchartrain: English muffins topped with bacon, fried oysters,
poached eggs and tasso Hollandaise sauce.
- Eggs Sardou: Poached eggs
and creamed spinach on artichoke bottoms with hollandaise sauce
- Eggs St. Charles:
Breaded and pan-fried trout filets topped with poached eggs and
hollandaise sauce
- Estomac mulâtre, or "Stage Planks": Creole-style gingerbread, from a recipe more than a century old.
- Grillades and Grits
- Hush Puppies
- Pain perdu, or "Lost
bread": French Toast, New Orleans-style
- Quiche Lorraine, from the late
New Orleans restauranteur Al Masson via Bill Smollen of Vicksburg, MS
- Spinach and Tasso Bread Pudding with Gruyère Cheese, a great
brunch dish
creole and cajun recipe page |
the gumbo pages' home page
search this site
Chuck Taggart
(e-mail chuck)