Join “Jayni’s Kitchen” this week for “Christmas brunch.”

Host Jayni Carey will prepare breakfast treats, including the recipes below.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Orange Cream French Toast

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3 eggs

3/4 cup whipping cream

1/2 cup fresh-squeezed orange juice

2 teaspoons orange zest

2 teaspoons sugar

pinch salt

2 tablespoons orange-flavored liqueur

1/4 teaspoon vanilla

12 slices rustic country bread, or thick white bread

1/4 cup butter, melted

butter, softened

powdered sugar

maple syrup or heated orange marmalade (optional)

Whisk the eggs together in a medium bowl. Whisk in the cream, orange juice, orange zest, sugar, salt, liqueur and vanilla.

Heat a griddle or a large skillet over medium heat. When hot, dip the bread slices into the egg and milk mixture, one at a time. Let the liquid soak into the bread for a few seconds, turning to coat both sides. Brush the griddle with melted butter and place the bread on the griddle or in the skillet. Fry each slice for about 2 minutes each side, or until golden brown. Brush the griddle or skillet again with butter when turning the bread. Repeat with remaining slices of bread. Reduce the heat as needed to prevent burning the bread.

To serve, place a knob of butter on top of the French toast and dust with powdered sugar. Serves 4 to 6. Option: Serve with warmed maple syrup or orange marmalade.

Morning Potato Salad

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8 ounces smoked Kielbasa sausage

4 to 5 tablespoons olive oil, divided

2 pounds potatoes, peeled and cut into small pieces

1 cup onion, finely chopped

salt and pepper, to taste

1 cup fresh tomatoes, chopped

1/2 cup sweet pickles, chopped

3 eggs

2 tablespoons fresh parsley, chopped

Slice the sausage into thin rounds. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat and add the sausage slices. Fry until lightly browned, about 2 minutes each side. Remove the sausage from the skillet and place in a large serving bowl. (Leave the drippings in the skillet.)

Add 1 to 2 tablespoons of oil to the skillet and add the diced potatoes and onion. Sprinkle with salt and pepper. Fry over medium heat, turning often to cook the potatoes and onions evenly. Reduce the heat if necessary to prevent scorching. When the potatoes and onion are tender and lightly browned, transfer them to the bowl with the sausage.

Add the chopped tomatoes and pickles to the bowl and toss with the sausage and potatoes.

Add 2 tablespoons of oil to the skillet. Add the eggs and fry them over medium heat for a minute or two each side, until the yolks are soft-cooked and the whites are lightly browned. (The eggs may be hard-cooked, if desired.) Sprinkle with salt and pepper. (The eggs may be poached instead of fried.)

Place the fried eggs on top of the potato mixture. Using two knives, cut through the eggs to break the yolks and slice up the egg whites. Fold the ingredients together to allow the yolks to coat the mixture. Garnish with chopped parsley. Serves 4 to 6.