143 coach recipes

Eggs Benedict with a cholesterol-free hollandaise made from egg substitute and evaporated milk, served on toasted waffles instead of English muffins. A lighter brunch twist on the classic.

Clown face pancake breakfast with poached or fried eggs for eyes, orange slices for ears and mouth, and cherry tomato halves for noses. Fun kids' breakfast plate.

Crispy sweet potato and ham hash with poached eggs. Shredded sweet potatoes and chopped ham form golden patties topped with perfectly poached eggs.

Salmon and wild rice pasty filling with sauteed scallions, red bell pepper, garlic, and a sweet chutney accent. A creative twist on traditional hand pies.

A microwave version of the french classic Eggs Benedict. Easy to make version of Hollandaise sauce.

Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia

Eggs Hussarde with poached eggs, grilled ham, and tomato on Holland rusks topped with Marchand de Vin sauce and Hollandaise. A classic New Orleans brunch dish from Brennan's tradition.

Americanized version of Maggie Beer's recipe I saw on Masterchef Australia 2011 the other day.

This colorful, no-bake casserole combines al dente elbow macaroni with tender chicken (or tofu), a medley of crunchy vegetables, and nutty sunflower seeds, all coated in a creamy mayonnaise dressing. It’s a versatile, make-ahead dish ideal for picnics, potlucks, or a quick family meal, bursting with fresh flavors and textures.

Quick and simple chicken salad that is a great way to use up leftover chicken, be it grilled, broiled or poached.

Baked sesame chicken bites coated in seasoned breadcrumbs and sesame seeds, served with a honey-Dijon dipping sauce. A crispy, crowd-pleasing party appetizer.

Peach and sour cream tart with fresh-poached peaches arranged in a sweet pastry shell, filled with a sour cream custard, and topped with sliced almonds. A classic French-style summer fruit tart.

A quick and savory dish that makes dinner time fun and enjoyable. It will even have the kids eager to set the table!

Entlebuch woodland slices are open-faced Swiss alpine sandwiches with smoked ham, creamy mushroom ragout, melted Emmentaler, and warm poached pear. Hearty mountain-region comfort.

Seafood thermidor casserole with poached fish, crab, shrimp, and scallops in a creamy mustard-wine sauce. Topped with buttery breadcrumbs and broiled until golden.

Smoked salmon and a soft poached egg piled onto a fluffy baked potato, drizzled with chive and white wine sour cream sauce, then crowned with caviar. A fast, elegant brunch plate.