Morning glories

Three delicious recipes to up your breakfast game

If breakfast is the most important meal of the day, why not make it something delicious?

Our Pumpkin Pancakes with Maple Whipped Cream are featured in our new Home for the Holidays cookbook. These spiced pancakes are perfect for fall, but delicious any time of year.

They may sound intimidating, but our Coddled Eggs with Prosciutto are simply delicious. Coddled simply means “gently cooked” — here, the eggs are placed in a ramekin layered with cheese, pesto and tomatoes, then baked in a water bath until just set. Salty, crisped prosciutto rounds out this elegant dish.

Our Slow Cooker Gingerbread Steel-Cut Oats is the perfect comfort food for Christmas morning. Set your slow cooker on Christmas Eve, and wake up to the sweet smell of gingerbread as gifts are opened. 11/2 cups (375 mL) all-purpose flour 2 tbsp (30 mL) granulated sugar 1 tbsp (15 mL) baking powder 1 tsp (5 mL) cinnamon 1/2 tsp (2.5 mL) salt 1/8 tsp (0.5 mL) nutmeg 1/3 tsp (2 mL) ground cloves 11/4 cups (310 mL) 2% milk 1/2 cup (125 mL) unsweetened pumpkin puree 2 large eggs 2 tsp (10 mL) vanilla 2 tbsp (30 mL) salted butter, melted 1 tbsp (15 mL) canola oil

Maple Whipped Cream

(see recipe)

Maple syrup Combine flour, sugar, baking powder, cinnamon, salt, nutmeg and cloves in a small bowl. Whisk milk, pumpkin, eggs and vanilla together in a separate bowl. Pour wet ingredients into dry ingredients. Stir until almost fully combined. Stir in butter until just combined.

Do not overmix. Let stand for 5 minutes.

Heat oil in a large frypan over medium heat. For each pancake, pour 1/4 cup batter into frypan. Cook pancakes in batches until golden brown, about 2-4 minutes per side. Add more oil as necessary.

Serve with Maple Whipped Cream and maple syrup. Makes about 14.

Maple Whipped Cream:

1 cup (250 mL) whipping cream 2 tbsp (30 mL) maple syrup 1 tsp (5 mL) maple extract or vanilla Combine all ingredients in an electric mixer bowl. Beat with the whisk attachment until stiff peaks form.

Makes about 2 cups (500 mL). 5 slices prosciutto 1/2 cup (125 mL) crumbled soft goat cheese, divided 1/4 cup (60 mL) pesto, divided 1/4 cup (60 mL) chopped drained oil-packed sun-dried tomatoes, patted dry, divided 8 large eggs Preheat oven to 400 F (205 C). Place prosciutto in a parchment paper-lined rimmed baking sheet.

Bake until prosciutto is crisp, about 15 minutes.

Transfer prosciutto to a paper towel-lined plate; cool. Break 2 prosciutto slices in half; set aside for garnishing.

Transfer remaining 3 prosciutto slices to a cutting board. Chop prosciutto; set aside.

Preheat oven to 375 F (190 C). Place 1 tbsp (15 mL) cheese, 1/2 tbsp (7.5 mL) pesto and 1/2 tbsp (7.5 mL) tomatoes in each of four 3/4 cup (180 mL) heatproof ramekins. Sprinkle each with chopped prosciutto, dividing equally. Crack 2 eggs on top of mixture in each ramekin.

Place ramekins in a 9-inch (22.5-cm) square baking pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake, covered, until eggs are set, about 30 minutes. Uncover and remove ramekins from pan. Top each with remaining cheese, pesto and tomatoes, dividing equally. Garnish each with 1 prosciutto half. Serves 4.