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Breakfast

Classic Eggs Benedict

Tested and perfected in the Sur la Table kitchen

Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

by Sur La Table & Andrews McMeel Publishing, Knives Cooks Love

Fresh Fig and Lemon Preserves

by Sur La Table & Andrews McMeel Publishing

Strawberry-Vanilla Preserves

by Allison Carroll Duffy, Preserving with Pomona’s Pectin

Caramelized Onion and Goat Cheese Tart with Red Pepper Foam

Tested and perfected in the Sur la Table kitchen

Whole Wheat Waffles with Strawberry Sauce

by Braun

Buckwheat Crepes with Sauteed Apples and Gruyere Cheese

by Sur La Table & Andrews McMeel Publishing, Things Cooks Love

Steak and Eggs Benedict

by Wolf

Eggs Over Easy

by Staub

Lemon Blueberry Muffins

by Wolf

Fresh Fig and Lemon Preserves

by Sur La Table & Andrews McMeel Publishing, Eating Local

Carrot Apple Ginger Muffins

by KitchenAid

Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

Leek, Parmesan and Ham Quiche

by Sur La Table & Andrews McMeel Publishing

Smoked Salmon Eggs Benedict with Hollandaise

Recipe developed for Sur La Table’s Cooking Classes

Baked Cake Doughnuts

by Wilton®

Potato and Kale Tortilla

Tested and perfected in the Sur la Table kitchen

Apple Cider Old Fashioned Doughnuts

Recipe developed for Sur La Table’s Cooking Classes

French Toast

by Staub

Chard, Mushroom, and Swiss Cheese Frittata

by Sur La Table & Andrews McMeel Publishing, Knives Cooks Love

Soft and Sweet Cinnamon Rolls

by Sur La Table & Andrews McMeel Publishing, Simple Comforts

Prosciutto, Kale, and Red Bell Pepper Skillet Frittata

Recipe developed for Sur La Table’s Cooking Classes

Baked Eggs Florentine

by E’Cucina Home

Yogurt Parfait with Coconut Apple Granola

Tested and perfected in the Sur la Table kitchen

Omelet with Leeks, Spring Herbs, and Goat Cheese

by Sur La Table & Andrews McMeel Publishing, Eating Local

Deviled Eggs with Bacon Brioche

Recipe developed for Sur La Table’s Cooking Classes

Orange-Scented French Toast Strata with Candied Lemon Zest

Recipe developed for Sur La Table’s Cooking Classes

Orange-Cardamom Marmalade

by Sur La Table & Andrews McMeel Publishing, Gifts Cooks Love

Easy Morning Muffins with Raspberries

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

Potato Frittata

by Lékué

Belgian Waffles with Strawberries and Whipped Cream

Tested and perfected in the Sur la Table kitchen

Mixed Summer Berry and Ricotta-Filled Crepes

Tested and perfected in the Sur la Table kitchen

Frittata with Zucchini, Cherry Tomatoes, and Goat Cheese

by Sur La Table & Andrews McMeel Publishing, Eating Local

Cinnamon Pull-Aparts

by Nordic Ware

Liege Waffles

by Lars Own Belgian Pearl Sugar

Potato, Caramelized Onion, and Salmon Omelet

by Sur La Table & Andrews McMeel Publishing, Things Cooks Love

Buckwheat Crepes

Recipe developed for Sur La Table’s Cooking Classes

Wild Mushroom, Spinach & Goat Cheese Frittata

by Le Creuset

Ham and Sausage Strata

Tested and perfected in the Sur la Table kitchen

Spinach and Goat Cheese Quiche

by GreenPan

Savory Vegetable Omelet

by Lékué

Pineapple Upside Down Muffins

by Nordic Ware

Apricot Vanilla Bean Preserves with Rosé

Recipe developed for Sur La Table’s Cooking Classes

Croque Madam

Recipe developed for Sur La Table’s Cooking Classes

Blood Orange Baked Doughnuts

by Nordic Ware

Pecan Pancakes

by GreenPan

Goat Cheese and Melted Leek Frittata

Recipe developed for Sur La Table’s Cooking Classes

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