Whip up a delicious holiday brunch

In a non reactive bowl combine eggs, parsley, water, salt & pepper. Whisk until frothy. (Wll repeat this procedure 5 times.)

In an 8-inch non-stick skillet over medium heat combine 20% of butter & oil.

Add 20% egg mixture and 20% pasta (distributed flat in pan), cook 1 minute, then flip and cook 1 minute on second side.

Remove to flat cake plate, sprinkle with 20% of the cheese and prepare the next layer, which will go atop the last, and so on for five layers.

To serve: Let rest for 20 minutes, then cut like a cake.

In a medium non-reactive sauce pot bring milk to a simmer with bay & garlic. Let stand 5 minutes then remove bay & garlic and return to fire.

Add grits and keep stirring until smooth and creamy, season with salt & pepper, reserve warm.

In a medium non-reactive sauce pot bring water and salt to a boil.

Crack eggs individually into small dishes.

Gently slide each egg into the water, then keep at a simmer….not a boil.

At this point, divide the polenta equally among 6 plates ready for the eggs.

Cook approx. 1 ½  min to desired doneness, remove with spider directly to the polenta 1 per dish in center of polenta.

Gently lay ham equally over the eggs.

Drizzle generously with extra virgin olive oil.

Coat each slice of bread with mustard.

Distribute cheese and crab evenly on 4 slices, top with remaining 4 slices.

In a large non-stick skillet on medium heat melt butter, add sandwiches.

Toast approx. 3 minutes each side until golden outside, melted inside.

Remove to cutting board, cut away crust, cut into 1/3’s, serve.

Pre-heat oven to 350 F.

In a large non-reactive bowl combine all dry ingredients with rum and vanilla. Add whole eggs, cream and mix with a whisk thoroughly. 

Dip slices of bread in egg mixture on both sides. 

Let soak for 15 minutes.

Whip the cream with the sugar, vanilla bean and lemon zest to soft peak, reserve.

Heat vegetable oil and a tablespoon of butter in a large oven proof sauté pan over medium-high until rapidly sizzling. 

Remove slices of bread from the egg mixture and place in the hot pan.  Allow the bread to cook in the pan over moderate heat until golden brown. 

Flip bread over and place pan in a 350 F degree oven for about 5 minutes.  The bread will soufflé and increase in size. 

Remove from oven and add remaining butter, baste until butter stops foaming and remove toast from pan.  Pat dry on an absorbent towel and place the toast on a plate.

Gently mix the strawberries with the sugar and lemon juice.

Generously garnish the French toast with the strawberries and whipped cream.