The Yellow Breakfast :)

Last day of the Easter holiday - sun's out and I hope to see some of the outdoor world today -- in relaxation mode, but there are some chores that can't be ignored any longer. Just getting laundry done and the house in order after a busy weekend!

My son ordered another "yellow breakfast" this a.m. - toasted saffron bread, scrambled eggs and his milk in a yellow cup LOL. Love my dude xo xo!

The saffron bread was amazing - purchased for me by my sister at Tall Grass Prairie Bakery (thanks, Sooz). Moist, and with a delicate hint of lemon, the TGPB Easter bread is similar to my Mom's homemade stuff, but it is made without raisins. They also make phenomenal hot cross buns - you can taste the quality and freshness of the ingredients: delicate candied orange peel and spicy goodness :) Like the saffron loaves, the bakery's taste-tempting hot cross buns are moist, light and just melt in your mouth. Just a treat to have either of these toasted with some liquid honey. Sugary buzzzz.....

Some interesting facts about both honey and saffron... did you know that honey is the only food that never spoils? And did you know that saffron comes from a variety of crocus, and has scores of reputed medicinal benefits; but that it is toxic in large amounts? Maybe that's why I crave that little hit of saffron each spring... good medicine; welcome spring!

Along the theme of yellow foods, made family favourites Cheesy Hash Browns and Wife Saver Baked Eggs for yesterday's monster-sized brunch. Here is the recipe for Wife Saver - hope you will try and enjoy - super easy, buttery goodness, comfort food etc...

Wife Saver Baked Eggs

Ingredients:
16 slices whole wheat bread, crusts removed
6 large eggs
salt and pepper to taste
1/2 tsp. dried mustard
1/2 tsp. Tabasco or other hot pepper sauce
1 tsp. Worcestershire sauce
1 cup Cornflakes cereal, crushed
1/4 cup melted butter
1 medium cooking onion, minced
8 process cheese slices (my kids like Velveeta) - any cheese could be used

Method:
Butter a 9" x 12" glass baking dish. Layer 8 of of the bread slices to cover the pan bottom, top with cheese slices and then 8 more of the bread slices. Beat together eggs, seasonings and onion. Pour over the bread layers and cover tightly with plastic wrap - refrigerate overnight or until ready to bake.

One hour before serving time, spread Cornflakes over the top, drizzle with the melted butter and bake at 375 degrees Fahrenheit for approximately 45-50 minutes. Allow to sit 5-7 minutes before cutting into squares and serving. Serves six adults.

NOTE: a layer of thinly sliced ham or par-cooked bacon can be added with the cheese layer, for variety.