Pannekoeken (German Pancake)

2 Tablespoons butter
6 eggs
1 cup flour
1/2 teaspoons salt
2 Tablespoons sugar
1 cup milk

Preheat oven to 400 degrees.
Place butter in oven pancake pan.
Heat for 2 minutes or until butter melts.
Spread evenly in pan.
In large bowl, beat eggs slightly.
Stir in flour, sugar and salt.
Gradually add milk, beating until smooth.
Pour into pan.

Bake at 400 degrees for 15 minutes.
Reduce temperature to 325 degrees.
Bake 40 - 45 minutes or until it reaches a deep golden brown.
Remove from oven and immediately slide pancake onto a serving plate.
Fill with fresh fruit and top with confectioners sugar.
Serves 6.

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Bride's Brunch

2 [9-inch] pie shells
3 tbs. green onions/chives, finely chopped
1/2 pound Canadian style bacon/ thin sliced ham
˝ tsp.salt
8 eggs
1/4 tsp. pepper
1 tbs. milk

Line a quiche dish with 1 pie shell.
Arrange 1/2 of bacon or ham in bottom of shell.
Break 7 eggs into the dish.
Pierce the egg yolks with a fork, but do not mix the egg yolks with the egg whites.
Add the green onions/chives, salt, and pepper.
Arrange the remaining bacon or ham on top.
Cover with rem aining pie shell.
Mix the remaining egg with the milk and lightly brush the top crust with the mixture.
Bake at 400 degrees for 30-40 minutes.
Serve hot or cold.
Makes 6 servings.

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Marigold & Dandelion Egg Breakfast
serves 2

This recipes is from Medieval France

4 whole dandelion buds, pesticide free and rinsed well
2 tablespoons butter
2 marigold blossoms, pesticide free and rinsed, chopped (calendula may be substituted)
4 large eggs
1/4 cup cream or milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg

Pick the dandelion buds when they are just about to open.
Melt the butter in a frying pan over low heat.
Sauté the dandelions until they open wide.
Beat the marigolds, eggs, cream, salt, pepper, and nutmeg in a small bowl.
Pour