Breakfast a la Parisienne was never a dull moment at poolside or on the hotel deck as one so yummy...!

A 4-Course Breakfast to Prepare for 6 people:

Crepes Omelette:

Ingredients:

-10 eggs (with omega-3 added)

-3 1/3 c creme fraiche

-2 1/2 c all-purpose flour

-2 1/2 c zucchini (minced)

-2 1/2 c potatoes (minced)

-2 1/2 c stewed tomatoes (drained) (minced)

-5 tblsp onions

-4 large cloved garlic (minced)

-1 2/3 c scallions + chives (chopped)

-3 pinches salt + 2 pinches pepper (seasoning)

-5 tblsp oil

-5 tsp sugar

-5 tblsp oil

Instructions:

-In skillet (A) take the veggies and seasoning in oil and sautee lightly the ingredients in preparation for addition to the omelettes.

-In non-stic skillet (B) take the omelette mixture of eggs, milk, flour and sugar with the oil set aside and make a light batter and proceed to lightly line the pan with crepes, then sprinkle lightly with sauteed ingredients then take it from underside and flip to a half crescent and slip the formed omelette from the pan to a chaffing dish between cloth knapkins to keep warm or semi-warm.

Papaya Croissantes:

Instructions:

-Take a whole papaya (ripe, medium), slice in half and squeeze a fresh lime into the centre and put in a blender to form the red orange puree, and then add the juice of a lime.

-Take 2 Pillsbury (R) rolls of pre-frozen croissante dough and individually gingerly pry apart each triangular crescent and mix in 1 1/2 tablespoons puree pulp well by kneeding it into a whole mound, then use a rolling pin and work the dough into a sheet in a square-like fashion at a thickness of 1/3" and use a cookie cutter to fashion triangles of the original dimension or size and roll them into itself and bend into a crescent - et voila une croissante!

Apple Strawberry Sauce Viniagrette: (Adapted from www.lilluna.com)

Ingredients:

-1 c apples (cored and peeled and pureed)

-2 c strawberry pureed

-2 limes juiced and added to the fruit

-6 tblsp apple cidre vinegar

-6 tblsp olive oil

-3/4 tsp salt

-3/4 tsp pepper

Instructions:

-Blend all ingredients in a blender and keep at 5 deg C.

Pink Grapefruit Halves:

-Take 5 grapefruits and slice in halves and proceed to sprinkle Splenda(R) sweetener and section the pink flesh including rounding the sections for easy eating. Provide a sharp spoon serrated at the tip to eat the fruit.

Punch Cocktail a la Ron:

Ingredients:

-4 oz Fresca(R) soft drink (non-sucre)

-4 oz Sparkling Apple juice (E. g. Martinelli's)

-2 oz Bacardi(R) white ron (rhum)

-1 tblsp lime juice freshly squeezed

Instructions:

-Take a shot mixer and add in the liquids including the lime juice and use a long spoon to mix well and serve with effervescent drink tableside per 6 persons.

Meal Service at Tableside a la Carte:

-Serve each person with a mixed drink prepared fresh with effervescence along with the a la carte menu of plated omelettes, apple-strawberry sauce viniagrette as a topping or dressing and the croissantes for topping and the butter, papaya (paw-paw) jelly and guava jam.

Optional:

-Add the bacon-n-eggs for extra heft for the meal for a full breakfast!