So, I woke up really hungry Saturday morning bored with breakfast. I usually make blueberry pancakes, cheese biscuits and sausage or go get donuts now that Jack’s around! Maybe it’s because I am very pregnant, but nothing sounded good at all. As I lay in bed not quite ready to roll out but unable to ignore my growling stomach any longer, I wished I were waking up at a Bed and Breakfast. I began to reminisce about some delicious breakfast menus we have enjoyed over the years.

We experienced our first B&B breakfast while honeymooning in Napa Valley, and I fell in love with the quiche they served. My husband was less than impressed with breakfast there. Have I ever mentioned he’s a little picky? The quiche was crammed full of veggies. I remember (some 9 years later) the incredible mousse-like texture and rich, buttery crust being divine. I have often wondered if it was the vineyards outside, the fact that we were honeymooning in a blissfully ignorant state of limbo between college and our careers, or if the quiche was actually that tasty.

On this particular Saturday, I don’t have time to ponder the answer to that question because I am quickly reminded that it is indeed 9 years later when my 2 year-old rolls over, looks at me and says, “Be up, Mommy.”

Jack is like his daddy when it comes to mornings. He doesn’t like to eat right away. He needs his “coffee” first. While Jack is sipping his “coffee” (chocolate milk) I rummage through the frig and realize I can whip up a quiche. Of course, Donnie wanted no part of the green onions tucked away inside this wonderfully delectable breakfast pie, so I dig in (and reminisce) alone while he and Jack enjoy Golden Grahams.

Bacon Fontina Quiche

1/2 (15 oz.) package refrigerated pie crusts

4 slices bacon, cooked and crumbled

4 green onions, chopped

1 cup shredded Fontina cheese

1/2 cup shredded cheddar cheese

4 eggs

1 cup heavy whipping cream

1 garlic clove, minced

1/4 t cayenne pepper

Place piecrust in 9-inch pie plate. Crimp edges. Bake at 400 degrees for 8 minutes. Evenly distribute bacon around bottom of pie crust. Top with green onions and cheese. Beat eggs. Whisk in whipping cream, garlic and cayenne. Bake at 400 degrees for 20 to 25 minutes or until set in the center.

Deviled eggs are so classically Southern to me. Have you ever read the hilarious Being Dead is No Excuse? If you haven’t read the book, you must. If you’re a Southerner, you will roll with laughter as you recognize the characters in your own family. If you are not a Southerner, you will think we are even more strange than you did before. There are some great comfort food recipes sprinkled in among the laughs, too. It is easy reading…one could easily read the entire book in an hour. It’s the familiarity that I loved.

Well, that is exactly when I think of deviled eggs. Even though I love them, I almost never make them. They make me think of funerals or covered dish night at church! However, I recently ran across a recipe for deviled eggs that called for cider vinegar. I had never seen a recipe for deviled eggs that used anything other than mayonaise and pickle relish. I just had to give it a shot.

Of course, I had to add my own twist. A little Dijonaise, a dash or two of Worcestershire, 1 T minced onion and a shot of Tabasco along with the cider vinegar. A touch of salt and pepper and wow! Were they ever tasty. Next time I get ready to peel another dozen eggs, I will make these again!