Hunger Busters/Breakfasts/Recipes

CARAMELIZED BACON

1 ½ cups (packed) golden Brown Sugar
1 pound Bacon (do not use thick-sliced)

Preheat oven to 180°C / 350°F. Place sugar in shallow pan.
Add strips of bacon to pan and turn to coat completely with sugar.
Transfer bacon to large broiler pan or rack set over baking sheet with rim.
Bake bacon until dark golden brown, turning once, about 8 minutes per side.
Using tongs, transfer to rack and cool. (Can be prepared 4 hours ahead. Store in airtight
container at room temperature.) Serve at room temperature.

8 Servings

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DOUBLE-CINNAMON FRENCH TOAST

1 cup pure Maple Syrup
3 tbs unsalted Butter
2 tsp ground Cinnamon
3 large Eggs
1 cup whipping Cream or half and half
2 tsp Vanilla extract
4 x ¾ to 1 inch-thick Cinnamon bread or Egg bread slices

Bring syrup, 1 tbs butter and 1 tsp cinnamon to boil in
heavy medium saucepan. Boil 2 minutes.
Whisk eggs, cream, vanilla, 3 tbs maple syrup mixture and remaining
1 tsp cinnamon in bowl. Place bread slices in large baking dish.
Pour egg mixture over; turn to coat. Pierce bread in several places with fork.
Let stand 5 minutes.
Melt 1 tbs butter in heavy large skillet over medium-high heat.
Add bread and cook until brown, about 3 minutes. Add 1 tbs butter to skillet.
Turn over bread and cook until brown, about 3 minutes. Transfer to plates.
Serve with remaining syrup.

2 to 4 Servings

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BANANA-STUFFED FRENCH TOAST
WITH STREUSEL TOPPING

2 tbs plus 1/4 cup (1/2 stick) unsalted Butter
2 tbs plus 1/2 cup Sugar
2 tbs Water
2 large ripe Bananas, peeled, cut into ½-inch-thick rounds
1 x 1-pound un-sliced loaf Egg Bread, ends trimmed, bread cut
into 6 slices (each about 1 ½ inches thick)
2 cups Milk (do not use low-fat or non fat)
6 large Eggs
2 ½ tsp ground Cinnamon
1/4 tsp Vanilla extract
1 ½ cups thinly sliced Almonds, toasted
1/4 cup (packed) golden Brown Sugar
1/4 cup quick-cooking Oats
2 tablespoons all purpose/plain Flour
Maple syrup

Melt 2 tbs butter in heavy large skillet over medium heat.
Add 2 tbs sugar and 2 tbs water and stir until sugar dissolves.
Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender,
stirring occasionally, about 5 minutes. Transfer to small bowl; cool.
(Can be prepared 4 hours ahead. Cover and chill.) Preheat oven to 180°C / 350°F.
Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice,
cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact.
Divide banana mixture equally among pockets in bread.
Whisk milk, eggs, ½ tsp cinnamon, vanilla and ½ cup sugar in large bowl to blend.
Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning
occasionally. Place almonds in shallow bowl. Carefully remove bread from egg mixture
and coat both sides with almonds. Place bread on heavy large baking sheet.
Mix brown sugar, oats, flour and remaining 2 tsp cinnamon in medium bowl.
Add remaining ¼ cup butter and rub in, using fingertips, until moist clumps form.
Sprinkle topping over bread.
Bake French toast until topping is golden brown and filling is hot, about 25 minutes.
Transfer toast to plates. Serve hot with maple syrup.

6 Servings

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POACHED EGG IN RICE

1/2 cup cooked Rice
1 medium Egg, poached
1 tsp Margarine (optional)

If rice is cold, heat by placing in strainer and steaming over boiling water.
Transfer rice to a breakfast bowl and top with egg.
Dot with margarine if desired and allow to melt.

Serves 1