What you need

• Eggs

• Cheese

• Tomatoes

• Peppers

• Onions

Chicken and veal pâté

Instructions

Few dishes are as common as the omelet. A breakfast favorite around the world, omelets come in all shapes and sizes and can be made with virtually any ingredient.

Omelets with cheese, tomatoes, peppers, onions or broccoli can be found in countless kitchens, diners and restaurants. So why not make a more unique omelet and add a sumptuous Alexian pâté?

Paté is delicious with eggs and can easily be added to any simple omelet recipe. Anyone can whip up an omelet in no time – there are just a few things to keep in mind.

For omelets we recommend using coarse pâtés, diced and cubed. Our chicken and veal pâté are especially delicious and will add a unique flavor to any omelet.

Be sure to use a non-stick pan so the eggs will come out smoothly. Warm up all the ingredients you plan to add in before placing them in the omelet, since eggs cook quickly and there won’t be time to warm up cool ingredients before the eggs begin to burn.

Let the pâté warm to about room temperature, and then add it on top of the folded omelet after its removed from the pan. If you would prefer all ingredients to be on the inside, simply spread the paté on top of the other ingredients just before folding the omelet and finishing cooking.

What you need

• 1 cup milk

• 1/4 cup water

• 3 eggs

• 1 cup flour

• 2 tablespoons butter, melted

• 1 tablespoon chopped thyme

• 1 tablespoon rosemary

• A dash of black pepper

Instructions

Mix ingredients into a creamy batter with a hand mixer. Ladle onto a flat grill and cook to desired crispness – about one minute on each side. Grease the grill before cooking.Then smear on a layer of one our creamy mousses for an quick bite. For a more filling meal, layer our Truffle Mousse with shredded chicken, asparagus and roasted tomatoes

What you need

• 6tbsp butter, divided

• 6 large eggs

• 3tbsp heavy cream

• Kosher salt

• Freshly ground black pepper

• 2tbsp finely chopped chives

• Alexian Truffle Mousse

• 2 tubes refrigerated biscuit dough

• 1tbsp garlic powder

• 2tbsp dehydrated onion

• 2tbsp poppy seeds

• 2tbsp sesame seeds

• 1tbsp Flaky sea salt

• 1 cup of bacon, cooked and crumbled

Instructions

• Preheat oven to 350 degrees. Grease a bundt pan and set aside.

• Scramble your eggs, fold in chives and Truffle Mousse. Set aside.

• Cut each biscuit in half, rolling each half into a ball. Melt 5tbsp of butter,dunking each ball into melted butter. Set aside.

• In a large zip-top bag, add garlic powder, onion, poppy seeds, sesame seeds, salt and pepper. Seal and shake to mix ingredients. Add rolled doughs to bag and shake until coated in seasoning.

• In a large bowl, combine de seasoned biscuit balls, scrambled eggs and cooked bacon. Toss gently to combine then pour the entire mixture into the Bundt pan.

• Bake until golden brown or for about 28 to 30 minutes. Let cool 10 minutes before turning out onto a platter. Serve warm.

What you need

• Eggs

• Country style pâté

• Pickles

• Orange tapenade

• Brioche or toast

Instructions

Slice the hard boiled eggs, country style pâté and pickles. Serve in a dish with the orange tapenade.

Lightly toast the brioche or sliced bread to serve on the side. Spread some butter on top for a tastier combination.

What you need

• Your favorite bagel, toast or English muffin

• Any one of our mousses

• Sliced tomatoes

• Sliced cucumber

Instructions

Lightly toast the bread of your choice and spread any one of our mousse pâtés on top. We recommend Duck Liver Cognac or Truffle Mousse. Top with the sliced tomatoes and cucumber then sprinkle with a little salt and pepper. This hearty breakfast is popular in Europe where meat is essential to the breakfast plate