Forget the traditional dinner, try inviting guests over for brunch this holiday season. Geoffrey Zakarian, chef and owner of Town restaurant and the recently opened Country restaurant, visited "Today" to serve up a breakfast menu.

Cast Iron Eggs with Potatoes, Pepper and Basil
Geoffrey Zakarian of Town and Country Restaurants

Serves 2-4, depending on how many eggs used

• 1 10" Cast Iron Skillet
• 1/2 cup Roasted or Sautéed White Mushrooms, cut in bite size pieces
• 1 Tbsp Chopped Parsley
• 1 Clove Garlic, minced
• Salt and Pepper to taste
• 1 Tsp Fresh Thyme
• 1 Baked Potato, cooked and cooled, diced into 1/2 inch chunks
• 1 Tbsp Whole Butter
• 2 Tbsp Olive Oil
• 1 Red or Yellow Pepper, diced and sautéed in a little olive oil until tender
• 1 Tbsp of Basil Purée
• Basil Purée
• 1/4 Cup Fresh Basil Leaves, washed
• 1/4 Cup Fresh Parsley Leaves, washed
• 1 Clove Garlic, minced
• 1/2 Cup Olive Oil
• Tsp Salt

Preheat oven to 375 degrees.
Place cast iron skillet over medium heat. Add a little olive oil and butter (enough to coat bottom of skillet). When it starts to sizzle, add garlic, potatoes, peppers, herbs and mushrooms. Sauté for 1 minute. Crack eggs (# of eggs determined by number of people served) directly on top of mixture in pan. Place skillet in oven for 5 minutes or until desired doneness. Remove from oven. Season with salt, pepper and fresh parsley and drizzle basil purée on top. Serve with grilled bread or toast. Garnish with fresh basil springs.

To make the Basil Purée
(makes 1 pint, will last in refrigerator for 2 weeks; can substitute with store bought purée)
Puree in food processor until well puréed. Refrigerate in jar.

Serve family style.

Stuffed French Toast
Geoffrey Zakarian of Town and Country Restaurants

• 12-inch Teflon Pan
• 4-6 Slices of 1/2 inch Thick Brioche or White Bread
• 2 Ounces of Clarified or Melted butter
• Egg Batter (consisting of 4 extra large eggs, 1 cup milk, 1 tbsp sugar, 1 tsp ground cinnamon, beaten together)
• 3 Tbsp. blueberry jam
• 2 Tbsp hazelnut butter
• Warm Maple Syrup

Preheat oven to 400 degrees.
Spread one side of bread with jam. Place another slice on top. Place entire sandwich in shallow bowl with egg batter, let sit for a few seconds and then quickly turn over. Let sit on other side for 30 seconds. Place pan over medium heat and add clarified butter. Carefully lift sandwich from batter and let excess drip off into bowl. Place in pan undisturbed and sauté on medium heat for 2-3 minutes. Flip with spatula to other side, place 1 tbsp of hazelnut butter directly on top of sandwich and put in oven immediately for 5 minutes or until golden brown. Remove from oven. Lift sandwich onto warm platter, drizzle with warm maple syrup and dust with powdered sugar. Serve immediately. Repeat process for each "sandwich."

Secret Syrup for Fruit Salad
Geoffrey Zakarian of Town and Country Restaurants

• 2 Qt. Sauce Pan
• 1 Cup Water
• 1 1/3 Cup Granulated sugar
• Finely Zested half of a lemon, lime and orange
• Juice of 1 Lime
• 1 Vanilla Bean - split and scraped

Heat water and sugar in sauce pan until sugar is dissolved. Add zest of lemon, lime and orange along with the scraped vanilla and the pod. Chill thoroughly.
Toss syrup with fruit - use desired amount.
Can stay in refrigerator for 2 weeks in an airtight container.

Spiced Hot Chocolate
Geoffrey Zakarian of Town and Country Restaurants

Serves 4 people

• 2 Qt. Sauce Pan
• 3 Cups Milk
• 1 Cup Cream
• 1 Vanilla Bean - split and scraped
• 8 ounces bittersweet chocolate (Ghirardelli recommended) - chopped into 1/2 inch pieces
• 2 Cinnamon Sticks

Add milk, cream and cinnamon sticks into sauce pan. Add vanilla beans and scraped pod. Give it a quick stir. Bring the mixture up to a boil over medium heat. Stop the heat. Add chocolate into sauce pan. Stir until chocolate is completely melted. Pass through a sieve into a container. Pour immediately into a mug and top with a large marshmallow.
Can be stored in refrigerator in an airtight container for 6 days. Reheat at will.