20 breakfast and brunch recipes

Make an elegant and delicious breakfast or brunch to start the weekend off right.

Polenta breakfast wraps

Nora Dunne
Polenta breakfast wraps stuffed with scrambled eggs, a bit of tomato and green onion, and a sprinkle of cheddar cheese.

By Nora Dunne, Contributor 

Pancake recipe from “The Essential Vegetarian Cookbook

Makes 2 wraps (with several pancakes leftover for dinner and snacks)

Polenta pancakes:

1/3 cup yellow cornmeal

1/2 cup flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon sugar

1 cup buttermilk

2 eggs

1 ounce butter, melted

2 tablespoons vegetable oil

Sift corn meal, flour, baking powder, salt, and sugar into a bowl and make a well in the center. Beat together buttermilk, eggs, and butter and pour into dry ingredients. Mix well, until batter is lump-free.

Brush a frying pan with oil. When hot, pour on a thin layer of batter, just covering the pan. Cook over medium heat until the underside is a golden color. Flip and cook the other side. Repeat with remain batter. Serve warm.

Egg wrap:

2 polenta pancakes

4 eggs

1 small tomato, diced

1 green onion, chopped

Shredded cheddar cheese , to taste

Salt and pepper, to taste

Scramble eggs in a frying pan. Serve on warm polenta pancakes with tomato, green onion, cheese, salt, and pepper. Enjoy!

12 of 20

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