Eggs Benedict #27: Caprese Benedict The isle of Capri sits in the Bay of Naples, just off Italy’s western coast. Roman emperors once built villas here, Hemingway and Oscar Wilde spent there summers there, and these days tourists sip espresso while gazing out at blue water and white rock formations1. It was here that the Caprese Salad was born, in the dining room of the…

Breakfast Recipe #10 : Ham and Sage Frittata "The first weekend I made us a frittata, Sam asked why I gave his omelette a silly name." - Mark Pupo, Sundays As a throw-away line (not even in the recipe, but in the preamble text) Mark mentions that he will "also fry whole sage leaves in olive oil and toss them on top of the finished frittata"

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Breakfast #9: Green Eggs and Ham "One of the first storybooks Sam latched onto was Dr.Suess's Green Eggs and Ham. ... given the name of the book's breakfast-pushing antagonist ... it was also inevitable that we'd make green eggs and ham ... Most of the home-cook tips for preparing green eggs involve food colouring, but I decided to go the all-natural spinach route." - Mark Pupo, …

Eggs Benedict #26: Miso Pork Benedict Last December when I created my list of Benedict dishes it was partly inspired by the next-level recipes from the Duluth Grill. On their menu is a Miso Pork Belly recipe and I included it as one of my Thirty-One. Miso Pork Belly BenedictPork belly fried then tossed in gochujang sauce, pickled onion, pickled jalapeno peppers, two eggs on a grilled English muffin and miso hollandaise.

Breakfast #8: Mini Pancakes "...a rule: when it comes to pancakes, smaller is often better." - Mark Pupo, Sundays Pancakes are the quintessential Sunday morning breakfast. I've made them dozens of times and usually during the first batch I remember that pancakes are baking. Pancake batter can be too thin. It can be too thick. Since it relies on a rising agent the temperature of the air can change how things work.

Breakfast #7: DIY Pop Tarts "Jam-filled mini pies were around long before 1964, when Kellogg's introduced Pop-Tarts. But the Pop-Tart has the advantage of needing no refrigeration. They just sit there, in your cupboard, keeping "fresh" for an eternity." - Mark Pupo, Sundays Reading the introduction for this recipe it is unclear to me if Mark grew up eating Pop-Tarts…

Eggs Benedict #25: Pulled Pork Benedict Earlier this week I put 3 lbs of pork shoulder into an Instant Pot and transformed it into melt in your mouth BBQ-flavored pulled pork. Kira has been sick this week so I waited until tonight, when she was feeling better, to make this Pulled Pork Benedict for dinner. Worth the wait. The top layer is hollandaise sauce mixed with a little Sweet Baby Ray's.

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Breakfast #6: Wieners and Beans "Today, on the rare night or weekend that I'm home alone and left to my devices, I'll start searching for the can opener. I sometimes don't bother ladling the cooked wieners and beans into a bowl, and instead eat them straight from the pit while leaning against the stove" - Mark Pupo, Sundays Cassoulet is the kind of dish that feels like a warm hug from the south of France—rustic, rich, and hearty.

Eggs Benedict #24: Steve’s Tits-Up Crab Cakes with Red Pepper Hollandaise We have a few recipes from Damn Good Food that have been kept in the rotation for the last 15 years. These crab cakes are one of them. To be sure it is a a long cycle, it's been years since I've made these, but they do get made every now and again.