• Eat Your Books

  2003 James Beard Award Nominee

Notes about Recipes in this book

• Amana hoppelpoppel

  • Bloominanglophile on June 16, 2013

    I made this for my husband for Father's Day brunch. Bacon, potatoes, eggs, onion--what's not to like?!? Potatoes need to be pre-cooked before going into this dish, FYI. I can't seem to get the eggs to thoroughly cook on top after the 5-7 minutes covered on low heat, so I have to stir the dish up. The results aren't as pretty as it would be otherwise, but it still tastes great!

• Poached eggs on creamy grits

  • Bloominanglophile on October 26, 2013

    I just made this for my husband's birthday breakfast--we treat each other by serving each other breakfast in bed. My husband is the big breakfast cook in our family, so I wanted to do something different. Let me tell you, it was quite an undertaking! I used Bob's Red Mill Corn Grits, as I couldn't find any other stone-ground grits in the short shopping time I had. This is actually more like polenta than grits, but they were still good. Do be sure to taste the grits before plating--they will need more seasoning than what is recommended in the recipe. The creole sauce was not difficult, and tasted quite nice (could use this in other dishes). I always make my roux in my cast-iron pan, but I transferred the sauce to a saucepan after adding the chicken stock so the chopped tomatoes wouldn't ruin the seasoning of my pan. Two eggs per person would be nice for those who are heartier eaters. Served this with bacon, mimosas, beignets and café au lait.

• Pumpkin pancakes

  • twoyolks on November 17, 2015

    These pancakes were strong on the pumpkin flavor but could've used more pumpkin spice. In the future, I'd make the variation that calls for more seasoning.

• Fresh corn fritters

  • Bloominanglophile on August 07, 2012

    A good, corn-filled recipe for fritters. I used milk instead of half-n-half and added an extra tablespoon of flour (seemed to help the fritter hold together better when flipping). I also cooked them in straight bacon fat, which added nice flavor. Might add some scallions to the recipe next time?

• Cream wedding waffles

  • kjwright on April 25, 2012

    A great waffle recipe, with a floral flavor thanks to the orange zest and orange-flower water. I used a Belgian waffle iron and coconut oil for greasing the waffle iron -the result was a light, airy and fluffy waffle with a touch of crispness to the exterior. The indexed ingredients in EYB are somewhat misleading. The book's ingredients show AP flour, sugar, baking powder, salt, eggs (separated), heavy cream, orange-flower water (or could sub a smaller amount of vanilla, IMO), minced orange zest, softly whipped cream + fresh fruit/berries to top.

• Pecan waffles with bourbon peach preserves

  • inflytur on June 03, 2018

    The cornmeal overwhelmed the pecans’ flavor.

• Machaca scramble

  • Alowishs on April 24, 2016

    This is incredibly good and we didn't even slow cook the meat. We merely put it in a food processor to shred. We will make this again!

• Smoked trout hash

  • Bloominanglophile on July 18, 2013

    I only had about .5 lb. of smoked trout, which still turned out a great hash. The smell once the trout was added to the pan was transporting--I imagined either being in a cabin in the forest or in a hotel in the 1800's that served a substantial breakfast for it's guests! I might try to reduce the oil/butter by 1/2-1 tablespoon next time I make this. I also must warn you that even though I picked through the trout for bones, there was still plenty in the resulting dish!

• Classic cheese strata

  • inflytur on December 01, 2019

    This is a great weeknight meal because you can throw it together in the morning and bake it at night. I changed many of the ingredients and yet it turned out well. I swapped sourdough bread for challah (toasted) and cheddar for Gouda. I added leftover roasted broccoli because the meal needed a vegetable.

• Sunrise quesadillas

  • Buttercups on March 09, 2026

    Made with diced ham and queso quesadilla cheese. Cooked on the griddle and i didn’t use enough oil for the tortillas to get crispy but they were really good anyway. Served with tots, avocado and tomato, sour cream, salsa and hot sauce to taste. Was like tasty diner food and we enjoyed it for dinner.

• Breakfast tacos

  • twoyolks on March 01, 2020

    Really great breakfast tacos that are fast to make.

• Bagel with salmon spread

  • Bloominanglophile on January 10, 2015

    Makes for an awesome breakfast! My daughter has requested that I make this again soon. I did substitute hot-smoked salmon for the cold-smoked--either is fine in my opinion.

• Cherry cream muffins

  • kjwright on April 24, 2012

    These muffins are fantastic for the sour cherry + almond lover. Consistent brunch winner with our extended family. The muffins are nice and moist, with top-notch tops; if the batch survives the first day, the muffins keep and reheat well.

• Cinnamon rolls

  • twoyolks on December 28, 2015

    These were good but they were very rich and very sugary.

• Chicago style breakfast pan pizza

  • twoyolks on January 06, 2026

    This is a breakfast deep dish pizza. I used fresh mozzarella which took longer to cook all the liquid out. I also just added eggs to the top about 10 minutes before the pizza was done.

• Cranberry-nut bread

  • inflytur on January 01, 2021

    A great classic cranberry-nut bread. The texture is particularly good not soft like cake, firm enough to hold up to spreads of cream cheese or butter, but not so firm that it is crumbly. Bakes up nicely in the smaller pain de mei pan.

• Gold rush sourdough

  • inflytur on October 13, 2020

    This was not a successful recipe for me. I found it very difficult to follow as written. The amounts of water were buried in the instructions. The recipe said the dough should be stretchy and and sticky but, as written the hydration is less than 50%. I ended up using less flour and adding more water and was still unhappy with the dough. Also, I ran into trouble because I wanted to use my existing sourdough starter instead of starting from scratch and it was impossible for me to figure out what volume of fed starter I should use. I love other recipes in this book but this recipe is for bread bakers who are much more experienced than I am.

• Black olive bread

  • inflytur on October 13, 2020

    See my note on the mother recipe "Gold Rush Sourdough". I found the recipe, as written, difficult to follow.