New Spins On Breakfast Classics

(CBS)  Any nutritionist, and lots of moms, will gladly tell you breakfast is the most important meal of the day. And winter is a great time to enjoy warm, hardy, cozy breakfasts.

In The Early Show's "Five-Minute Cooking School" Thursday, cookbook author and cooking teacher Tori Ritchie served up her versions of some wonderful classics.

Ritchie offered the lesson at the flagship store in Manhattan of specialty home furnishings retailer and Early Show partner Williams-Sonoma.

RECIPES:
Waffled French Toast with Flavored Butters
Bacon and Cheddar Omelette
Apple Pancakes

Waffled French Toast with Flavored Butters

This recipe puts a creative spin on French toast by cooking the slices of brioche in a waffle maker. Children can help with several steps of the preparation. They can whisk the eggs and other ingredients together, then dip the bread into the egg mixture. Under adult supervision, they can help cook the French toast in the waffle maker.

Nonstick cooking spray or melted unsalted butter for cooking
6 eggs
2 cups half-and-half
1 Tbs. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 Tbs. firmly packed light brown sugar
8 slices brioche, each 1 1/4 inches thick
Flavored butters for serving

Preheat a waffle maker according to the manufacturer's instructions. Spray the surface with nonstick cooking spray or brush with melted butter.

In a bowl, using a handheld whisk, beat the eggs until frothy. Add the half-and-half, vanilla, cinnamon, nutmeg and brown sugar and whisk until blended.

Dip 1 bread slice into the egg mixture and soak, turning once, 30 seconds per side. Place the bread on the preheated waffle maker, close the lid and cook according to the manufacturer's instructions until golden brown and crisp, about 4 minutes. Keep warm while cooking the remaining bread.

Serve the French toast warm with flavored butters.

Serves 4.

Williams-Sonoma Kitchen.

Flavored Butters

Easy to prepare, these fruit-flavored butters are delicious with our Waffled French Toast. Or serve them atop pancakes, toasted bagels or English muffins.

For the orange butter:
8 Tbs. (1 stick) unsalted butter, at room temperature
1 tsp. confectioners' sugar
2 Tbs. orange marmalade
Zest of 1 orange

For the strawberry butter:
8 Tbs. (1 stick) unsalted butter, at room temperature
1 tsp. confectioners' sugar
2 Tbs. strawberry jam

For the mixed berry butter:
8 Tbs. (1 stick) unsalted butter, at room temperature
1 tsp. confectioners' sugar
2 Tbs. mixed berry preserves

To prepare each type of flavored butter: In a bowl, using a handheld mixer, beat the butter on medium speed until soft and creamy, about 2 minutes. Add the remaining ingredients and beat until combined, about 1 minute.

Transfer the flavored butter to a butter dish or small bowl and serve immediately, or cover and refrigerate until ready to serve.

Makes about 1/2 cup.

Williams-Sonoma Kitchen.

For Ritchie's recipes for Apple Pancakes and for a Bacon and Cheddar Omelette, go to Page 2.

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[millerli-2009]

We are fat because we eat too much. I lost 35 pounds by cutting my portions in half. I still at cheese cake, potato chips and never counted a calorie or a fat gram.

[2bullies]

Sounds yummy, but it's no wonder we are an obese society -- maybe a slimmed-down version would have been more healthy for the general public!