There isn't a child around who doesn't get a kick out of the breakfast-for-dinner concept. Pancakes at supper time? Heck yes. Scrambled eggs and bacon? Yes, please.
It's not just kids who adore all things waffle-icious and French toasted, either. So when "Breakfast for Dinner" (Quirk Books, $19.95, 160 pages) landed in the mailbag, it was all we could do not to whip out the waffle iron and whisk.
Written by Love & Olive Oil bloggers Lindsay Landis and Taylor Hackbarth, the new book offers mains, sides, starters and desserts that put the focus on comforting, delicious, dinner-ready breakfast dishes.
Recipes run the gamut from frittatas, baked eggs and over-easy pizza to decidedly swanky, dinnery fare, including a grapefruit risotto with seared scallops and polenta cakes with shiitake mushrooms.
Between the asparagus tarts, mini-BLT biscuits and breakfast-inspired cocktails bacon old-fashioned, anyone? it's a book you'll turn to for brunch, lunch and cocktail party noshes, too.