Weekend Breakfasts

I love to cook breakfast food. Even more I love to eat breakfast food. But given that I work a regular 8-5 type job, weekday breakfasts tend to be a high-fiber english muffin or something equally mundane.

But every once in a while I have a Saturday morning free (or get up early enough on Sunday) to cook something a bit more rewarding:

1-2 slices of quality bread per person (by quality I simply mean something that will not fall apart easily. Mine was honey whole wheat pulled from the freezer, and was from a bakery call Great Harvest Bread. Day old French bread or many regular grocery store breads would also work)


1 egg per person
milk or cream
nutmeg
vanilla

Carmelized Bananas:

1 banana per person
butter
brown sugar
nuts (I used pecans)

bacon

For the french toast:

Heat skillet to medium-high. Add butter or oil to pan.

Beat eggs and milk, plus some nutmeg (preferably freshly ground) and some vanilla extract.

Dip the bread in the egg mixture and place on skillet. When lightly browned on the bottom side, flip and continue.



In another pan, melt a few tablespoons butter and allow to brown a little bit. Slice bananas into pan. After they have started to brown, add some brown sugar and a bit of salt (needed to create that carmelized flavor)




Cook the bacon in the microwave, and then serve all the yumminess on a plate with big cups of coffee to welcom the dawn (or more likely, the noon hour).



French toast (from day old baguette this time), fruit and bacon from a different day, that turned out much prettier in the pictures: