Rescue breakfast with these hot recipes

Coconut-crusted French toast
1. Take eggs and scramble in a bowl.

2. Add in cinnamon powder, sprinkle in some sugar and 1 capful of vanilla extract, coconut flakes and whisk all together.

3. Take the bread and soak each side; make sure you drain excess.

4. Grease a skillet. Heat to a medium heat.

5. Place toast in skillet and cook until brown. Add coconut flakes on top

6. In the same skillet, add bananas, blueberries, granola and maple syrup in a pan and heat the pan.

7. Put the fruit and granola on top of toast with some maple syrup drizzled on top.

Tropical ambrosia
1. Take all of the fruit (raspberries, strawberries, blueberries, pineapple, mango, banana, kiwi)and put in a mixing bowl.

2. Take 3 tablespoons of Grand Marnier and 3 tablespoons of sugar and 1/2 lime and mix all together with the fruit

3. Prep the yogurt by adding 1 container of yogurt (about 5 cups) and zest some lime, add 2 capfuls of vanilla extract and sugar (2-3 tablespoons). Whisk.

4. Start with a layer of fruit on the bottom, add a layer of yogurt on top, and then 1 layer of granola and repeat in a tall glass!

5. Garnish with honey and mint.

Poached eggs:
1. Use a medium sauce pot and fill halfway with water.
2. Add a teaspoon of vinegar and bring to a boil, then reduce to a simmer.
3. Swirl water around and drop in the eggs one by one. Cook for 2 minutes.

Smoked whitefish:
1. Using your store-bought whitefish, crumble it into flakes.
2. Slice and toast the brioche and cut into triangles.

Hollandaise:
1. Put 2 egg yolks in a stainless-steel bowl and whisk vigorously over a double boiler until ripples appear in the egg and then slowly incorporate into the clarified butter.
2. Add a teaspoon of lemon juice and season with salt and pepper.
3. Fold in caviar to finish the sauce.

Ratatouille:
1. Dice up the Canadian bacon.
2. Chop the garlic and saute in a pan over medium heat.
3. Add medium diced onion.
4. Cut the yellow squash into medium dice.
5. Cut the asparagus into quarter tips.
6. Sautee all vegetables 3-4 minutes.
7. Lower heat and add sliced cherry tomato and basil.

To put it all together:
Place vegetable and bacon ratatouille on the bottom ,then the brioche, smoked fish and finally the sauce on top.

Spanish omelet with chorizo stir fry
1. Garnish — add peppers (chop fine), lime juice, scallion, diced tomato, diced mango and avocado, salt, pepper in a dish and let marinate for a while.

2. Sautee chorizo (diced) with onion, green pepper, garlic, scallion and olive oil.

3. Add 1/2 tablespoon of butter

4. Add pepper (no salt) and let simmer for 4-5 minutes on medium heat

5. Boil the potatoes.

6. Take 8-10 eggs and wisk them with a tablespoon of sour cream, salt, pepper, paprika,  and wisk together.

7. Combine the sour cream and egg mixture, and the chorizos.

8. Take a saucepan and brown the potatoes until crispy.

9. Add the chorizo mixture to the potatoes and cook on medium heat for 4-5 minutes then flip and wait until golden brown.

10. Serve with the garnish on top.