Recipes that work for both breakfast and brunch include fruit salads such as the Food Network recipe that includes orange-vanilla syrup. Another dish that works for breakfast or brunch is a deviled egg croissant sandwich.
To prepare a fresh fruit salad with orange and vanilla syrup, place 1 cup of water and 1 cup of sugar in a saucepan. Add the zest and the juice of 1 orange along with 1 vanilla bean to the pan. Stir the ingredients until the sugar completely dissolves. Bring the mixture to a boil, then lower the heat to low, and simmer the liquid for 15 minutes. Remove the syrup from the heat, and let it cool.
In a large bowl, combine 4 pints of sliced fresh strawberries, 2 cups of sliced green grapes, 2 cups of sliced red grapes and 2 pints of blueberries. Remove the vanilla bean, pour the cooled syrup over the fruit, and garnish the salad with fresh mint leaves.
To prepare a savory egg salad croissant sandwich, combine 8 finely-chopped hard-boiled eggs with 1/3 cup of mayonnaise in a medium bowl. Stir in 4 slices of crumbled crisp bacon, 1/4 cup of finely-chopped sweet red pepper, 2 tablespoons of fresh minced chives, 2 teaspoons of Dijon mustard and 1/4 teaspoon of salt.
Slice 4 croissants horizontally without cutting through them completely. Open the croissants, and line them each with fresh spinach leaves and a slice of provolone cheese.
Fill each croissant with the egg mixture. Add more fresh chives and a sprinkle of paprika, if desired.