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Relish Recipes — Breakfasts

Dana Shortt's Maple Breakfast Fruit Crunch Parfaits

Posted by Donna-Marie Pye on

Dana Shortt's Maple Breakfast Fruit Crunch Parfaits

For many years, chef and business own Dana Shortt was a valued colleague as well as Relish fan. Early on in our Relish journey, Dana came and taught a class based on some of her favourite Ina Garten recipes. This simple breakfast parfait was a hit with the class and showed how easy, simple entertaining could be. Dana, of course made everything look Tik Tok worthy even before the TT days! We are pleased to be carrying the Dana Shortt Gourmet Fruit and Nut Granola on our store shelf this holiday season. It's a great addition to the breakfast table if you have holiday guests.

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Eggs Benedict with Asparagus & Smoked Salmon (for a crowd)

Posted by Donna-Marie Pye on

We’ve added bright green asparagus and smoked salmon for a spring twist!

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Sheet Pan Western Omelet

Posted by Donna-Marie Pye on

Sheet Pan Western Omelet

If you’re on breakfast duty, these sheet pan omelets are unbeatable for their ease of preparation. Omelets are hearty and filling, but standing over a stove making individual omelets probably isn’t how you want to spend a gorgeous morning at the lake—especially when everyone rolls out of bed at different times. You can serve these alongside bacon and home fries, but for my money, they make the perfect filling for a build-your-own breakfast sandwich bar! (From The Essential Cottage Cookbook by Andrea Buckett, Appetite by Random House, 2025)

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Apple Five-Spice Snacking Cake

Posted by Donna-Marie Pye on

Apple Five-Spice Snacking Cake

This Chinese five spice cake is brimming with a delicious blend of aromatic spices and grated apples all topped with rich and creamy ginger frosting! It's the perfect mid-afternoon snack or to even serve to guests.

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Anna's Wholegrain Pancakes

Posted by Donna-Marie Pye on

Anna's Wholegrain Pancakes
Yes, wholegrain pancakes can be fluffy, tender and tasty. Letting the batter sit for 5 minutes before cooking your pancakes allows the whole wheat flour and oats to absorb the liquid, which keeps the batter light and delicate. I usually prefer regular rolled oats in baking because they hold their shape and texture, but quick-cooking oats work equally well here because they soak up the liquid quickly and still make a fluffy pancake.

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