Simple bacon-and-eggs breakfast traditions are still going strong, but morning menus also are evolving to include intriguing mashups inspired by everything from global cuisine to childhood favorites. Consider the Peanut Butter Waffle with Grape Compote and Whipped Grape Jelly from Chef Adam Hegsted of Coeur D'Alene Resort in Idaho, and the MacBenedict combining macaroni and cheese, Canadian bacon and eggs, topped with Hollandaise. The latter is an inspiration from Robert Dunn of ...

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