french toast with peach topping

Ingredients

2 fresh peaches, peeled, cored, and sliced
1 tbsp. brown sugar
7 tbsp. butter
8 slices leftover French bread
1 cup milk
1 large egg
2 tbsp. sugar
2 tsp. vanilla extract
3/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup all-purpose flour

Instructions

1. To make the peach topping: Melt 1 tbsp. butter in small sauce pan over medium heat. Saute peach slices for 1 minute. Add 1 tbsp. brown sugar and stir until completely until dissolved. Remove pan from the heat and place lid on the pot. Let rest until ready to serve the french toast.
2. Adjust an oven rack to the middle position and heat the oven to 200 degrees F. Arrange the bread on a wire rack set over a baking sheet and bake until slightly dry, about 15 minutes.
3. While the bread is in the oven, melt 2 tbsp. of the butter and whisk it together with the milk, egg, sugar, vanilla, cinnamon, and salt in a medium bowl. Slowly whisk in the flour until smooth. Pour the batter into a large shallow dish.
4. Transfer 2 pieces of bread from the oven into the batter and soak both sides, about 30 seconds per side. Meanwhile, melt 1 more tbsp. of the butter in a 12-inch skillet over medium high until beginning to brown, swirling to coat the pan. Remove the bread from the batter, allowing excess batter to drip back into the dish, and lay in the hot skillet. Cook until golden brown on both sides, about 2 1/2 minutes per side. Transfer the toast to the wire rack and keep warm in the oven. Repeat with the remaining bread.
5. To serve, arrange 3 slices of french toast in a row on the plate. Top with peaches and their syrup. Sprinkle with confectioners sugar.

* Adapted from America's Test Kitchen

breakfast sandwiches

Ingredients

4 small onions, thinly sliced

1 tbsp. unsalted butter

1 tbsp. olive oil

1/2 tsp. light brown sugar

salt

pepper

4 slices of thick-cut bacon

2 cup baby spinach

4 fried eggs

4 English muffins, sliced in half

extra sharp cheddar cheese

cooking spray

Instructions

1. Caramelize the onions: Melt the butter and oil in a 12-inch skillet over high heat. Stir in the onions, brown sugar and 1/2 tsp. salt. Cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat to medium-low and cook, stirring frequently, until the onions are deeply browned, about 40 minutes. Off the heat, stir in the water and season with salt and pepper to taste. Remove from pan when done.

2. Add the spinach to the oily skillet. Add 1/2 tbsp. of water to the pan and cover and cook until just wilted, about 2 minutes. Remove spinach.

3. Add the bacon slices to the skillet. Cook until lightly browned. Remove from pan and drain on paper-towel-lined plate. Empty grease from pan.

4. Spray the pan with cooking spray. Fry your eggs.

5. Toast or grill your English muffins.

6. Assemble your sandwiches: cheese first, then egg, then bacon, then onions, then spinach. Grill in panini maker until cheese has melted.

vanilla spice oatmeal

This is a delicious and healthy way to start the day.

Ingredients

3 1/2 cups water
1/4 tsp. salt, optional
2 cups old-fashioned oats
1/2 cup raisins
1/2 cup walnuts, coarsely chopped (you could also use pecans)
1/4 tsp. vanilla extract
Pinch of nutmeg
2 tbsp. dark brown sugar, plus more, to taste
1 cup low-fat milk, divided
1/8 tsp. ground cinnamon

Instructions

1. In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.
2. In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.
3. When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.

*Adapted from Ellie Krieger