A Better Breakfast -- for Dinner!

We love sweet and savory breakfast comfort food in the morning, but does it make sense to have it again at night?

Chef Todd Mark Miller says -- you bet it does!

"Early Show" Recipes Galore

Miller is the executive chef at New York's STK restaurant. He appeared on "The Early Show" with some clever twists on ways to make breakfast even better for dinner.



2 oz portion of your favorite double smoked slab bacon (cut into 3' thick slices that your butcher can do)
3 ea pieces poached green apple (recipe follows)
2 ea 1 1/2 inch by 2 inch squares of brioche bread (soaked in a amaretto enriched batter, recipe follows)
2 tbs sherry gastrique (recipe follows)
Fresh chives (cut on the bias)
Fluer de sel garnish
Powdered sugar garnish


4 cups water
2 cups granulated sugar
2 ea vanilla beans (when adding to the water be sure to split and scrape the beans to utilize the whole bean)
Pinch of salt to taste
3 ea peeled green apples, quartered with each quarter cut to three pieces

Combine all ingredients, bring to a boil and place the apples into the pot. Bring back to a boil, turn down to a steep and just cook the apples until al dente. Strain and cool on a sheet tray, do not rinse.


24 oz heavy cream
4 ea whole eggs
1 cup amaretto
1 tsp fresh micro planed nutmeg
.50 tsp fresh micro planed cinnamon
2 ea caps of real vanilla extract
pinch of salt to taste

Combine all ingredients, mix well and place brioche squares into the batter till fully engorged.


3 cups sherry wine
2 cups aged sherry wine vinegar
2 cups granulated sugar
.50 cup whole white peppercorns
Salt to taste

Combine all ingredients and reduce to a syrupy consistency, strain peppercorns and cool to room temperature.

Season the bacon with cracked black pepper and slowly cook in the sauté pan till lightly golden (remove the bacon), add the green apple slices and brioche to the pan and cook to a golden brown, remove and keep warm, place the bacon back into the pan and add the sherry syrup and cook till hot. To assemble plate separately the toast, apples and bacon onto the plate (however you like), drizzle the sherry syrup over the bacon, apple and brioche, season with fluer de sel, powdered sugar and chives. Serve immediately and enjoy!!


2 ea 6/8 tiger prawns, reserve shells (sauté the prawns to medium in whole butter)
1tbs whole butter
1/2 cup shrimp rice krispy's (shrimp chips that can be purchased in any Asian market that have been pulsed in a food processor and deep fried at 375 degrees)
4 oz shrimp bisque
Micro cilantro
Sriracha chili sauce
Fresh lime wheel


Reserved shrimp shells from 2 pounds of shrimp
1 quart water
2 ea whole shallots quartered
1/2 ea green apples quartered
1/4 ea fennel bulbs quartered
2 ea plum tomatoes quartered
2 ea crushed garlic cloves
2 tbs tomato paste
4 oz sherry wine
2 sprigs fresh tarragon (still on stem, leave whole)
2 cups heavy cream
1 oz fresh whole basil (leave on stem)
2 oz whole unsalted butter
Season to taste with salt
1 oz vegetable oil

In a large flat surfaced sauce pot place on high heat add the vegetable oil and shrimp shells cook till the shells have lost all moister and are crispy to the touch (careful, do not burn) and add the garlic, shallots, green apples and fennel, cook till all the moister has left the vegetables and are starting to caramelize. At this point deglaze with the sherry and cook till all moister is gone then add the plum tomatoes, tarragon and tomato paste and follow last step, you will then add the water and bring to a boil, turn down to a soft simmer and cook for an additional ½ hour. Once the ½ hour has passed you will strain the ingredients and reserve the liquid, this is your shrimp stock which can be prepared the day before. Take the shrimp stock back to a boil and reduce to a syrupy consistency, be very careful not to scorch the stock as it gets close turn the flame down to ensure the proper consistency. Once reduced add the cream, reduce by half, to finish you will add the whole butter, season to taste with salt and add the fresh whole basil. Only cook for an additional 1 minute, turn off flame and let the ingredients steep for 15 minutes strain liquid and reserve.

In a shallow bowl put a dot of the sriracha chili sauce in the middle, cover with the shrimp krispy's, place the shrimp on top of the krispy's and in the middle of the bowl and garnish the shrimp with the micro cilantro. Place the bowl onto the plate alongside a carafe of the shrimp bisque and the fresh lime. To eat pour the bisque over the shrimp, listen to the snap. crackle and pop, squeeze a little lime and enjoy!!

For more recipes, go to Page 2.