Classic Breakfast With Flair

The Early Show's resident chef, Bobby Flay, makes a Saturday Early Show appearance to take the Chef-on-a-Shoestring challenge - a meal for four for under $30.

He decided to make breakfast. On his menu: smoked salmon quesadillas; green eggs (scrambled with green chili, cilantro and green onions); thick-sliced bacon with mango glaze; and cinnamon and star anise-scented French toast with maple-tangerine-raspberry syrup and crème fraiche.


Challah: (HAL-lah): Challah is a traditional Jewish bread served on the Sabbath and during holidays. It's a yeast bread rich with eggs and is often used to make French toast.

Creme Fraiche: (krehm FRESH): This matured, thickened cream has a slightly tangy, nutty flavor and a velvety rich texture. The thickness of creme fraiche can range from that of commercial sour cream to almost as solid as room-temperature margarine. In Europe, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents necessary for creme fraiche can be obtained by adding buttermilk or sour cream.


Green Scrambled Eggs
Serves: 4

1 dozen eggs
1/4 cup chopped cilantro
1/4 cup thinly sliced green onions
2 jalapenos, roasted and finely chopped
1 stick unsalted butter
Salt and pepper


  1. Crack eggs into a large bowl, add cilantro, green onions and jalapeno and whisk until combined.
  2. Heat butter in a large skillet over medium heat, add the eggs, season with salt and pepper and cook, stirring occasionally with a wooden spoon until soft curds form.
  3. Serve warm.

Smoked Salmon Quesadillas
Serves: 4

Six 6-inch flour tortillas
8 ounces Monterey Jack cheese, finely shredded
1 small red onion, halved and thinly sliced
8 thin slices smoked salmon
1/2 cup crème fraiche
2 tablespoons chopped fresh dill
3 tablespoons capers, drained
Salt and freshly ground pepper


  1. Preheat oven to 425 degrees F.
  2. Place four tortillas on a flat work surface and divide the cheese and onions among the four tortillas.
  3. Stack the tortillas to make two 2-layer quesadillas and top with the remaining tortilla.
  4. Transfer quesadillas to a baking sheet and bake in the oven until golden brown and the cheese melts, about 10 minutes.
  5. Mix the crème fraiche, dill and capers together and season with salt and pepper to taste.
  6. Slice the quesadillas into quarters and top each quarter with a tablespoon of the crème fraiche and a slice of the salmon.

Mango-Glazed Bacon

1 cup sugar
1 cup red wine vinegar
1 ripe mango, peeled, pitted and coarsely chopped
1/2 pound thick sliced bacon


  1. Preheat oven to 375 degrees F. Place sugar and vinegar in a small saucepan and cook over high heat until the sugar is melted and the mixture has reduced by half. Add the mango and cook for 5 minutes. Transfer the mixture to a food processor and process until smooth. Strain the mixture into a bowl.
  2. Place the bacon on a baking sheet and using a pastry brush, brush both sides with some of the glaze, bake until just crisp, about 10 minutes.

Cinnamon and Star Anise French Toast With
Tangerine-Raspberry Maple Syrup and Crème Fraiche

8 large eggs
1 cup whole milk
1 teaspoon ground cinnamon
2 whole star anise
Pinch of salt
1 loaf Challah bread, sliced into 4 1-inch thick slices
1 stick unsalted butter
2 tablespoons vegetable oil
1 cup maple syrup
2 tangerines, juiced (you want approx. ½ cup tangerine juice)
1 cup fresh raspberries, washed and crushed
1/2 cup crème fraiche.


  1. Whisk together eggs, milk, cinnamon, star anise and salt in a large bowl. Place bread in a medium baking dish and pour egg mixture over the bread, turn the bread over to coat completely with the egg mixture and let sit 2 minutes.
  2. Heat butter and oil in a large skillet over medium heat. Add bread and cook on both sides for 2 to 3 minutes until golden brown.
  3. Place tangerine juice into a small saucepan. Bring to a boil. Cook until the juice reduces. It will take about 10 minutes. Remove from the heat, then add syrup along with the raspberries.

Serve one slice per person with syrup and crème fraiche.