Easy dinner recipes: Breakfast for dinner with fluffy pancakes, more

Are you one of those people who likes breakfast for dinner? Why should eggs, pancakes, muffins and scones be limited to mornings? Enjoy breakfast any time of the day with these tempting ideas.

Neil’s pancakes: These are some serious pancakes. Rich in flavor but light in texture (thanks to whipped egg whites), these are packed with fruit and nuts and dusted with sugar -- a perfect breakfast. You can make them with either blueberries or bananas. Or both. Every day should include something this special.

Black currant scones: Fan of currants? Then look no further! Each of these scones is packed with those tiny little raisins, so you can be sure every bite has an extra dose of tangy sweetness. They’re great served with a little softened butter, honey or marmalade, and make the perfect quick meal.

Croque-madame: La Dijonaise’s take on this classic French comfort food sandwich is rich béchamel sauce and ham between two slices of pullman bread, topped with cheese that’s melted to gooey perfection. On top of that goes a fried egg (this is what distinguishes the “madame” from the “monsieur”). Yes, it’s unapologetic goodness on a plate. You can find the recipe below.

CROQUE-MADAME

Total time: 45 minutes, plus cooling time for the bechamel | Serves 6

Note: Adapted from La Dijonaise Cafe et Boulangerie in Culver City. The restaurant uses bread from a local bakery and recommends pullman-type bread for the sandwiches.

BECHAMEL SAUCE

2 cups milk
1/4 cup (1/2 stick) butter
1/3 cup plus 1 1/2 tablespoons flour
Salt and pepper
Pinch nutmeg

1. In a medium, heavy-bottom saucepan, heat the milk over medium heat just until bubbles appear around the edge. Reduce the heat and keep the milk warm over very low heat.

2. Meanwhile, in a large, heavy-bottom saucepan, melt the butter over low heat. When it bubbles, whisk in the flour and continue to cook until the mixture forms a golden roux, 3 to 4 minutes.

3. Whisking constantly, add the warm milk in a steady stream. Bring the mixture to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes. Season to taste with 1/2 teaspoon salt and a few grinds of black pepper, along with the nutmeg, or to taste. Remove from heat and set aside until cooled. This makes about 2 cups of sauce.

SANDWICH ASSEMBLY

1/4 cup (1/2 stick) butter
12 slices sandwich bread
12 slices ham
Prepared bechamel sauce
6 slices Swiss cheese, diced
2 cups shredded mozzarella cheese
Salt and pepper
6 eggs, fried sunny-side up

1. Heat the oven to 350 degrees.

2. Butter 6 slices of bread. Top each slice of bread with 2 slices of ham, then divide the bechamel sauce evenly between the sandwiches, spreading it over the ham. Top each of the sandwiches with a second slice of bread.

3. In a small bowl, toss together the diced Swiss cheese and the mozzarella. Season the mixture with 1/4 teaspoon salt and a few grinds of pepper, or to taste.

4. Divide the cheese mixture evenly between the sandwiches, mounding it on top of each sandwich.

5. Place the sandwiches on a baking sheet and bake until the cheese is melted, 5 to 8 minutes, depending on the oven. This may need to be done in more than one batch.

6. Top each sandwich with a fried egg and serve immediately.

Each sandwich: 699 calories; 38 grams protein; 40 grams carbohydrates; 1 gram fiber; 43 grams fat; 23 grams saturated fat; 334 mg. cholesterol; 8 grams sugar; 1,660 mg. sodium.

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