With Easter approaching, all eyes will be on the breakfast table as families gather to celebrate the holiday and of course tuck into some special food.

Many homes will be serving traditional codfish and potatoes, in addition to other breakfast/brunch fare. Here are a few recipes to get your party off to a good start.

CODFISH BREAKFAST 1 lb. codfish (boneless and skinless) 4 potatoes cut in half Soak codfish in water overnight -- changing water twice. In the morning, boil codfish and potatoes until potatoes are cooked. Serve with a small amount of olive oil poured over the fish. The sauce may be served over the fish.

4 strips of bacon 1 onion (chopped) 16 oz. can tinned tomatoes chopped (optional) Fry bacon until crisp -- remove from pan. Add chopped onions to bacon grease.

Fry until golden. Add tomatoes and crumbled bacon.

I usually serve codfish and potatoes with a large platter of ripe bananas, sliced hard boiled eggs, green pepper slices and avocado pear slices.

It's a great way to start a Sunday! Recipe from the Bermuda Cookbook.

PANCAKES 2 cups milk 4 tablespoons butter, melted, plus extra for greasing the pan 2 eggs, beaten 2 cups all-purpose flour 4 teaspoons baking powder 3 tablespoons sugar 1 teaspoon salt In a bowl, combine the milk, butter, and eggs. Sift together the remaining ingredients and add to the milk mixture. Stir just until the flour is assimilated. Heat a skillet or griddle over moderate heat. Grease very lightly with butter. Drop the batter onto the skillet or griddle by 1/4 cupfuls. Cook, checking frequently, until the top side of the cake is full of bubbles and the underside is nicely browned.

Turn the cake over and brown the other side. Recipes from the African American Kitchen.

BRUNCH EGGS ON ENGLISH MUFFINS Herbed Cheese Sauce 2 English muffins, split 4 thin slices fully cooked Canadian-style bacon (2 ounces) 2 cups fat-free cholesterol-free egg produce Freshly ground pepper Prepare Herbed Cheese Sauce; keep warm. Toast English muffins. Cook bacon in 10-inch nonstick skillet over medium heat until brown on both sides. Spray 10-inch nonstick skillet with nonstic cooking spray. Heat over medium heat just until drop of water skitters when sprinkled in skillet. Pour egg product into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring.

Cook 3 to 5 minutes or until thickened throughout but still moist. Place 1 slice bacon on each muffin half. Top with eggs. Spoon about 2 tablespoons sauce over eggs. Sprinkle with pepper.

HERBED CHEESE SAUCE 1 teaspoon margarine or spread 2 teaspoons all-purpose flour 1/2 cup skim milk 1/4 cup shredded reduced-fat Cheddar cheese (1 ounce) 2 teaspoons grated reduced-fat Parmesan cheese blend 1/2 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves Dash of ground red pepper (cayenne) Melt margarine in 1-quart nonstick saucepan over low heat. Stir in flour; remove from heat.

Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese, basil and red pepper.

SCRAMBLED EGG POCKETS 1 small tomato, chopped (1/2 cup) 1 small onion, chopped (1/4 cup) 2 teaspoons chopped green bell pepper 2 cup fat-free cholesterol-free egg product 1 teaspoon chopped fresh or 12 teaspoon dried tarragon leaves 1/4 teaspoon salt 2 pita breads (6 inches in diameter), cut in half and opened to form pockets 1/2 cup alfalfa sprouts, Spray 10-inch nonstick skillet with nonstick cooking spray. Cook tomato, onion and bell pepper in skillet over medium heat about 3 minutes, stirring frequently, until onion is tender. Mix egg product, tarragon and salt, pouring to skillet. As mixture begins to set at bottom and side, gently life cooked portions with spatula so tht think, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 or 5 minutes or until eggs are thickened throughout but still moist. Spoon into pita breads. Top with alfalfa sprouts.

BUTTERMILK-TOASTED OAT SCONES 1/2 cup quick-cooking or old-fashioned oats 1/2 cup oat bran 3 tablespoons firm margarine or spread 1 cup all-purpose flour 1/4 cup packed brown sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 12 cup chopped figs or prunes 14 cup fat-free cholesterol-free egg product or 2 egg whites About 1 cup fat-free buttermilk Heat oven to 350 degrees. Spread oats and oat bran in ungreased rectangular pan, 13x9x2 inches.

Bake 15 to 20 minutes, stirring occasionally, until light brown; cool.

Increase oven temperature to 400 degrees. Cut margarine into flour, brown sugar, baking powder, baking soda and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.

Stir in oat mixture and figs. Stir in egg product and just enough buttermilk so dough leaves side of bowl and forms a ball.

Turn dough onto lightly floured surface. Knead lightly 10 times. Place on ungreased cookie sheet.

Pat into 8-inch circle, using floured hands. Cut circle into 12 wedges with sharp knife dipped in flour; do not separate. Brush with buttermilk and sprinkle with oats if desired.

Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.

Serve warm. Recipes from Betty Crockers' New Low-Fat, Low Cholesterol Cookbook QUICK AND EASY MARMALADE Citrus fruit. Sour oranges alone, or any combination of fruit Water Sugar Scrub fruit, put in a large saucepan with one cup of water per fruit. Bring to the boil, put the lid on and reduce heat so that the contents boil slowly for 1 1 hours, or until the fruit is soft. Remove from heat. Remove the fruit to a plate, cut up and slice, removing the pips and core. Replace the fruit in the liquid. Measure into a saucepan, making it not more than half full.

Add one cup of sugar to each cup of fruit /liquid. Stir whilst bringing to the boil, then boil rapidly for 15-20 minutes without stirring.

The bubbles will have changed texture and become thicker and slower moving. To test for setting -- put small amount on a saucer and place in freezer for 1-2 minutes to cool quickly.

Push gently with finger and if it wrinkles the marmalade is done. Pot and seal.

Recipe from What's Cooking in Bermuda.