Hybrid Breakfasts

Since I'm on a total roll, I'm gonna hit you with some breakfast insanity! Not too long ago, my sister introduced me to Artisan Bread in 5 Minutes a Day, an excellent cook book that makes bread baking practically painless. And really impressive. After making 3 loaves of perfect, crusty bread, I tried out this recipe. Twice. There is no messing with this version of eggs and toast.

Mmmm...steamy.
I won't get into the how to of this recipe, as it requires some extra prep, but I will continue to endorse this cookbook and heartily congratulate you if you go out and buy it.

In other breakfast news, waffles have been kind of big in our house lately. I bought Mark Bittman's How to Cook Everything, made his version of waffles, and nearly fell over when I read one of the 12 suggested variations on the standard waffle: 2-3 strips of bacon laid over the batter after it's been spread on the waffle iron...

Drool.

There was no way we weren't trying this. So here is the variation of the recipe I used (I have been trying to use some whole wheat flour in place of white for the healthies)...and a little food porn. I'll let you imagine how sweet that waffle iron sizzle sounded.

Buttermilk waffles with Bacon. (OMGOMG!)
2 cups flour (or half ww/white)
1/2 tsp salt
2 Tbsp sugar
1 1/2 cups yogurt thinned with 1/4 cup milk
2 eggs, separated
4 Tbsp butter, melted and cooled
1/2 tsp vanilla

Combine dry ingredients in a large bowl. In another bowl, whisk together yogurt/milk and egg yolks. Stir in butter and vanilla.
Grease the waffle iron and heat it. Stir the wet and dry ingredients together. Beat the egg whites with a whisk or electric mixer until soft peaks form. Fold them gently into the batter.

Spread enough batter onto waffle iron to barely cover it. Lay 2-3 strips of bacon over the batter. The bacon addition may add a minute or two to your regular waffle bacon baking time.

You cannot mess with this breakfast.