Get creative with brunch classics: Fried eggs, waffles

For frisee salad: Whisk together the vinegar, mayonnaise and mustards in a medium bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified. Add the frisee just before serving and toss to coat in the dressing. Season with salt and pepper to taste.

For griddled ham and tomatoes: Heat 1 tablespoon of the oil on a cast iron griddle or in a large cast iron pan until it begins to shimmer. Cook the ham for about 1 minute per side or until lightly golden brown. Remove to a plate lined with paper towels. Cook the tomatoes for about 20 seconds per side until lightly golden brown and just warmed through.

For fried eggs: Melt 2 tablespoons of the butter in a large nonstick sauté pan over medium heat and carefully crack whites of the eggs into the pan, season with salt and pepper and cook until the whites are completely firm, about 2 minutes. Carefully flip the eggs over and cook for 30 seconds longer. Repeat with the remaining ingredients. 

For grilled bread: Heat a grill pan over high heat or preheat your broiler. Grill the bread cut side down until lightly golden brown, about 30 seconds. Turn over and grill for 20 seconds longer. Remove from the grill and brush the top side with some of the oil and season with salt and pepper.

If broiling: Put the bread, cut side up on a baking sheet and broil until lightly golden brown, about 1 minute. Turn over and broil for 45 seconds longer. Remove from the broiler and brush the top side with some of the oil and season with salt and pepper.

Top each slice of bread with a few slices of the ham, then the egg, tomatoes and frisee.

For cajun hollandaise: Stir together the spices in a small bowl. Place the egg yolks and lemon juice in a medium stainless steel bowl, set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy.

Slowly add the melted butter, a few tablespoons at a time and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture and the salt and pepper. Keep warm until ready to use.

For griddled tasso ham and tomatoes: Heat the oil on a cast iron griddle or in a large cast iron pan until it begins to shimmer.  Cook the ham for about 1 minute per side or until lightly golden brown. Remove to a plate lined with paper towels. Cook the tomatoes for about 20 seconds per side until lightly golden brown and just warmed through.

For poached eggs: Heat the water and vinegar until simmering in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach for 4-5 minutes, or until the yolk is nearly almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season the top with salt and pepper. Serve with buttermilk biscuits.

Preheat oven to 450 degrees F.

Combine flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.

Scrape the dough onto a lightly flour counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with the black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown.   Cool on a baking rack.

For cinnamon-allspice butter: Stir together the butter, honey, cinnamon, allspice and salt in a small bowl until combined. Cover and refrigerate for at least 30 minutes and up to 2 days before serving. Let soften slightly before serving.

For blueberry syrup: Combine maple syrup and blueberries in a small saucepan and bring to simmer over medium heat. Cook until the blueberries soften slightly and the mixture is warm, about 5 minutes. Keep warm.

For waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk together the buttermilk, eggs, butter and oil in a separate large bowl. Add the dry ingredients to the wet ingredients, stir in the bulgur and whisk until just combined (do not over mix the batter). Let the batter rest for 15 minutes.

Heat a waffle iron according to the manufacturer's instructions and brush or spray with a little vegetable oil. Add the batter and cook until the waffles are golden brown, 3-4 minutes. Place on a baking sheet and keep warm in a 200 degree oven. Top each waffle with some of the cinnamon-allspice butter and drizzle with the blueberry syrup.

Combine the bourbon, lemon juice, orange juice and simple syrup in a cocktail shaker with 6 ice cubes. Shake for 10 seconds, strain into a wine glass and top with champagne.