Belgian waffles

Active: 15 minutes; Total: 30 minutes; Serves: 4

Flour, all-purpose	2 ¼ cups
Baking powder	1 tablespoon
Sugar, granulated	3 tablespoons
Salt	½ teaspoon
Cinnamon	1 teaspoon
Eggs, separated	2 large
Oil, vegetable	½ cup
Milk, whole	2 cups
Vanilla extract	1 teaspoon

1. Preheat your waffle iron (425°F bottom & 450°F top on my panini press), spray with cooking spray; set aside. 
2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon. 
3. In a medium bowl, beat the egg whites with a hand mixer until stiff peaks form; set aside. 
4. In another medium bowl, mix together the egg yolks, oil, milk, and vanilla. 
5. Add the egg yolk mixture to the dry ingredients and mix well. 
6. Fold in the egg whites; lumps are okay so don’t over do it. 
7. Pour the batter onto your hot waffle iron, and cook according to the manufacturer’s directions, about 4 minutes. 
8. Serve immediately with butter, syrup, powdered sugar, berries, or eat all the crispy bits and skip the rest. 

Recipe adapted from The Salty Marshmallow.

Sous vide breakfast in a jar

Active: 15 minutes; Cooktop: 15 minutes; Sous vide: 1 to 2 hours; Serves: 4

Eggs	6 large + ¾ cup whites
Cottage cheese	1 cup
Salt
Pepper, freshly ground
Veggies (such as onions, peppers, mushrooms, zucchini), diced
Ham or bacon, diced

1. Preheat your sous vide to 170°F; spray the inside of your glass jars lightly with canola oil. (Chef’s note: The original recipe calls for 12 wide-mouth 250ml jars to create “egg bites.” I had 4 larger 1-cup jars that required a longer cooking time.) 
2. Sauté the vegetables and meat, and then divide among your jars. 
3. In a large bowl using a hand mixer, mix together the eggs, cottage cheese, salt, and pepper until smooth; divide among the jars. 
4. Secure lids to the jars and lower them into your water bath, cook 1 hour for small jars and 2 hours for larger jars. 
5. Enjoy alone or with a toasted English muffin!

Sous vide poached egg

Sous vide cook time: 13 minutes; Serves: 1

Egg	1 large
Muffin, English, halved	1
Butter, unsalted, melted	1 tablespoon
Canadian bacon or ham	1 slice
Parmesan, finely grated	2 teaspoons
Pickled red onions
Salt
Pepper, freshly ground
Parsley, torn

1. Preheat your sous vide to 167°F. 
2. Using a slotted ladle, gently lower the eggs into the water bath, and cook for 13 minutes. 
3. Meanwhile, toast the muffin, and heat the ham. 
4. Using a pairing knife, tap around the middle of the shell with the sharp edge; be warned, the egg is slippery! 
5. Sprinkle with Parmesan, pickled onions, parsley, salt, and pepper; serve!

Hollandaise sauce

Egg yolks	4
Lemon juice, freshly squeezed	1 tablespoon
Butter, unsalted, melted	½ cup
Cayenne	Pinch
Salt	Pinch
Eggs Benedict
Bacon, Canadian	8 slices
Muffins, English	4
Vinegar, white	2 teaspoons
Eggs	8
Salt
Pepper
Parsley, chopped	Garnish

1. Vigorously whisk the yolks and juice together in top portion of a double boiler pot, until the mixture is thickened and doubled in volume. 
2. Place the bowl over the saucepan containing barely simmering water; the water should not touch the bottom of the bowl. 
3. Continue to whisk rapidly; be careful not to let the eggs get too hot or they will scramble. 
4. Slowly drizzle in the melted butter, and continue to whisk until the sauce is thickened and doubled in volume. 
5. Remove from heat, whisk in cayenne and salt. 
6. Cover and place in a warm spot until ready to use. If the sauce gets too thick, add a few drops of warm water before serving. 

Eggs Benedict

1. Brown the bacon in a skillet. Toast the English muffins, cut sides up, on a baking sheet under the broiler. 
2. Fill a 10-inch skillet half full with water. Add vinegar. Bring to a slow boil. 
3. Gently break one of the eggs into the water; repeat with remaining eggs. 
4. Reduce heat to a gentle simmer. 
5. Cook 3 ½ minutes, until the egg white is set and the yolk remains soft. 
6. Remove with a slotted spoon, allowing each egg to drain. 
7. Lay a slice of bacon on top of each muffin half, followed by a poached egg. 
8. Season, spoon the sauce over the eggs, and garnish with parsley.

Banana-walnut muffins

Butter, unsalted, softened	½ cup
Sugar	1 cup
Vanilla	1 teaspoon
Eggs	2
Bananas, ripe, mashed	3 to 4
Flour, whole wheat + all-purpose baking	¾ cup + ¾ cup
Baking soda	¾ teaspoon
Cinnamon, ground	1 ½ teaspoons
Nutmeg, freshly ground	¼ teaspoon
Salt	½ teaspoon
Walnuts, chopped	1 cup
Brown sugar

1. Preheat oven to 350°F; spray muffin tin, or line with paper cups.
2. Cream butter, add sugar and vanilla, and then eggs, one at a time; stir in bananas.
3. In a separate bowl, whisk together flours, soda, cinnamon, nutmeg, and salt.
4. Gently combine wet and dry mixtures together, and then fold in nuts.
5. Pour into prepared muffin tin, and sprinkle with brown sugar.
6. Bake for 20 to 25 minutes.

Sticky buns

Dough
Egg, large, room temperature plus enough water, 80°F, to equal	1 1 cup
Oil	3 ½ teaspoons
Sugar	1/3 cup
Salt	1 ½ teaspoons
Flour, bread	3 ½ cups
Yeast, active dry	2 teaspoons
Filling
Butter, softened	½ cup
Sugar	1/3 cup
Cinnamon, ground	1 tablespoon
Pecans, chopped	½ cup
Topping
Butter, melted	¾ cup
Sugar, brown	¾ cup
Pecan halves	1 cup

1. Place dough ingredients, as ordered, in your bread machine, select the Dough setting, and then Start.
2. Place dough on a lightly floured surface, roll to 12x16-inch rectangle, and spread with butter; combine remaining filling ingredients, and sprinkle over dough.
3. Roll up tightly, jelly-roll style, starting with the longest (16-inch) side, and cut into 1-inch slices.
4. Combine topping ingredients, and spread into a 9x13-inch baking dish; line dish bottom with pecan halves.
5. Place slices on the topping mixture, and let rise in a warm place for 30 minutes, or until doubled in size.
6. Bake at 350°F for 35 minutes, or until golden brown.
7. Use oven mitts to carefully invert onto a heat-proof serving tray; the syrup will be dangerously hot.