In the Western world, the  first mention, in print, of breakfast as a word denoting the first meal of the day is from England in 1463. It was recorded in an account book for expenses. In Native North America, breakfast was commonly cornmeal mush or a flat cornbread. Colonists in North America adopted this as a porridge or “hasty pudding” made of cornmeal and molasses. Toast and coffee didn’t become popular until much later.


In the lavish 19th century United States and Europe, breakfast was an extraordinary site for those who could afford it. A groaning board might consist of meats, fish, cheese, breads, jams, rum, cider, coffee, tea, and eggs.


2 servings



4 large Flour or Spelt tortillas

3 large Eggs

½ cup Fresh mushrooms, chopped or sliced fine

¼ cup Red onion , chopped fine

6 tablespoons Cream or half and half

3 tablespoons Bell pepper, diced

Salt or Spike to taste

¼ teaspoon each: Cilantro (fresh), sage, thyme, oregano, rosemary, use all fresh if possible

1 cup Mixed cheeses: jack, cheddar, or use pepper jack, shredded

1 large Avocado, sliced

Salsa of choice to taste, Really good is  mango salsa or fresh tomato salsa

Black olives to taste


Warm the tortillas and keep warm in a low oven with a damp paper towel over them to prevent drying out. Or, after preparing the filling, warm each tortilla over a hot stove burner, holding with tongs to prevent burning.

Arrange cheeses, avocado, and olives on a plate.

Saute mushrooms, onions, and pepper in 3 tablespoons butter with seasonings.

In a bowl, beat eggs and scramble in a separate pan with 3 tablespoons cream or half and half.

Mix scrambled eggs with mushroom mixture


6 servings



3 large Eggs

1 cup Half and half, or milk

dash Salt

1 teaspoon honey or maple syrup (for sugar free, use amber Agave nectar)

6 slices Thick whole grain bread or French bread

½ large Firm tart green apple

½ cup Cream cheese or use double cream Brie, or use Brie

¼ cup Walnuts , choped fine



Cut bread slices in half diagonally. Place 6 bread pieces in a large baking dish. Set

others aside.

Core, peel, and slice apple into 12 thin pieces.

Spread the pieces in the baking dish with the cream cheese, or a slice of Brie.

Place two or three slices of apple on top of the cheese.

Top with the other bread pieces

In a blender or food processor, mix eggs, milk or half and half, and salt and sweetener.

Pour over the cheese and apple bread slices.

Allow bread to sit for a minute to soak in the egg mixture. Turn sandwiches so the other

side also gets saturated.

Cook on a lightly oiled griddle or large skillet heated to 360° F.

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