When it comes to making quesadillas, Bobby recommends layering the ingredients with tortillas and baking them, rather than pan-frying. "I find the resulting quesadilla to be far lighter, crisper and suitable for overstuffing," he says. Here, for example, they're stuffed to the brim with smoky bacon and crispy shreds of hash brown potatoes. Add a fried egg and a smattering of fresh tomato salsa and you've got the best Mexican breakfast sandwich.

The perfect way to spoil the chocolate lover in your life, these pancakes are undeniably decadent. Big flakes of sea salt add a nice crunch of saltiness to the caramel and temper the dish's sweetness. 

Now, this is how to jump-start your day! A step beyond your basic iced mocha, this coffee hits you with a thump of heat, thanks to the chile de arbol. 

Alsatian tarte flambe is a thin-crust pizza layered with caramelized onion and smoky bacon. Here, Bobby ups the ante with herbs, scrambled eggs and creamy goat cheese.